Creamy Curry Low-Carb Noodle Bowl

Low-Carb Noodle Bowls with Curry Sauce #lowcarb #keto #hflc #lchf #paleo #primal #glutenfree

A low-carb noodle bowl bursting with fresh, crunchy vegetables and agar-based low-carb noodles. Smothered in a creamy (dairy-free!) curry sauce.

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 4


  • 16g, 1 full pack of Kanten Noodles
  • 2 carrots, julienned
  • ½ head cauliflower, roughly chopped
  • 1 red bell pepper, diced
  • handful fresh cilantro, chopped
  • 2 handfuls mixed greens
  • 1 batch of dairy-free creamy curry sauce


  1. Prepare Kanten Noodles by placing the two sheets of noodles in a large bowl. Lightly heat a couple of cups of water, a couple of degrees below boiling. Think: hot water that you can drink. Pour water over noodles and set aside while you prepare the rest of the ingredients. After about 5 minutes of soaking, strain and set aside in a large bowl to cool.
  2. Add carrots, cauliflower, bell pepper and cilantro to the bowl with the noodles. Set mixed greens on 2 separate servings plates as the “base” to your meal.
  3. Then prepare the Creamy Curry Sauce.
  4. Serve immediately or place in the fridge to cool for a couple of hours. Store in an air-tight container in the fridge for up to 2 days.

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Protein boost: I served this with a grilled steak on the side. Feel free to use anything here. If you’re low-carb, add an animal protein. If you’re vegan, try roasted chickpeas or tempeh.
Noodles: if you don’t have a couple of packs of Kanten Noodles in your pantry just yet, you could make this recipe with zucchini noodles.

Nutrition Information Per Serving

  • Calories: 192
  • Calories from Fat: 138
  • Total Fat: 15.4
  • Saturated Fat: 2.1 g
  • Sodium: 523 mg
  • Carbs: 17.7 g
  • Dietary Fiber: 10.4 g
  • Net Carbs: 7.3 g
  • Sugars: 3.9 g
  • Protein: 4.3 g