Low Carb Seafood Pan Fried Noodles

One of the must-order dishes at Chinese restaurants is always Seafood Pan Fried Noodles. This dish is a seafood stir-fry served on a “nest” of pan fried or deep fried noodles. Check out our version below with no sugar and low/no carb ingredients.

Low Carb Seafood Pan Fried Noodles

This one’s worth every bite.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Asian
Keyword: copycat, noodles, pan fried, quick
Servings: 6
Net Carbs: 8g




  • 1 pound mixed seafood blanched (we use shrimp and squid that is already cooked, we defrost and rinse)
  • 1/2 cup straw mushrooms
  • 1/2 cup baby corn
  • 1/2 cup bamboo shoots
  • 1/2 cup snap peas
  • 1/2 cup quail eggs
  • 1 tablespoon avocado oil
  • 3 cups avocado oil for frying
  • 1 tbsp minced garlic
  • 1/2 tbsp oyster sauce
  • 1/2 tbsp white pepper
  • 1 tbsp monk fruit golden
  • 1/2 tbsp soy sauce tamari, or liquid aminos
  • 1 cup water
  • 1 tbsp granulated chicken powder
  • 1 tsp xanthan gum
  • 2 sheets Cut Da Carb flatbread or Lavash bread


  • For the “pan fried noodles” – heat a wok or pot with 3 cups of avocado oil on high.
  • Roll the flatbread and cut thin strips to form the “noodles” – once the oil is hot, carefully lower the “
  • noodles” into the oil and fry for 2-3 minutes, or until golden brown. Remove from oil and let them drain on a paper towel lined plate.
  • Heat a wok or large non stick pan with avocado oil. Add minced garlic before the oil gets hot.
  • Add oyster sauce, soy sauce,  monkfruit, white pepper, chicken powder, and stir. Add the veggies and seafood and stir.
  • Mix the water and xanthan gum to form a slurry, and then pour it over the stir-fry, stir and let the sauce thicken. Once the sauce thickens, add the quail eggs.
  • Serve the stir-fry over the crispy “noodles”
  • Enjoy!


Calories: 211kcal | Carbohydrates: 12g | Protein: 5g | Fat: 16g | Sodium: 230mg | Fiber: 4g | Sugar: 2g | Net Carbs: 8g

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