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𝘞𝘦 𝘭𝘰𝘷𝘦 𝘶𝘴𝘪𝘯𝘨 ZERO 𝘕𝘰𝘰𝘥𝘭𝘦s‘𝘴 𝘙𝘪𝘤𝘦 𝘢𝘴 𝘢 𝘴𝘶𝘣𝘴𝘵𝘪𝘵𝘶𝘵𝘦 𝘧𝘰𝘳 𝘱𝘭𝘢𝘪𝘯 𝘳𝘪𝘤𝘦 – 𝘮𝘢𝘥𝘦 𝘧𝘳𝘰𝘮 𝘬𝘰𝘯𝘫𝘢𝘤 𝘧𝘭𝘰𝘶𝘳, 𝘵𝘩𝘪𝘴 𝘳𝘪𝘤𝘦-𝘴𝘵𝘺𝘭𝘦, 𝘱𝘭𝘢𝘯𝘵-𝘣𝘢𝘴𝘦𝘥 𝘱𝘳𝘰𝘥𝘶𝘤𝘵 𝘪𝘴 𝘭𝘰𝘸-𝘤𝘢𝘭𝘰𝘳𝘪𝘦, 𝘭𝘰𝘸-𝘤𝘢𝘳𝘣, 𝘢𝘯𝘥 𝘨𝘭𝘶𝘵𝘦𝘯-𝘧𝘳𝘦𝘦.
ZERO Noodles in rice style, is the perfect substitute for rice on the ketogenic diet. It’s full of fibre, super low in net carbs (because its high in fibre) and tastes absolutely amazing.
🔹2 packs ZERO Noodles
🔹2tsp Ghee or Butter
🔹2 large Eggs
🔹2 pinches Himalayan Pink Salt
🔹1 Tb Avocado Oil (or cooking oil of choice)
🔹2 clove Garlic, minced
🔹40g Red Capsicum, chopped into medium dice
🔹50g Broccoli, chopped into small pieces
🔹60g Cherry Tomatoes, halved or quartered
🔹20g Spring Onions, 2cm slices
🔹8tsp Tamari (or Light Soy Sauce)
🔹2tsp Sesame Oil
🔹200g Cooked Chicken (optional)
Crack the egg into a small bowl and add a pinch of Himalayan pink salt. Use a fork to whisk the egg yolk and whites together.
Then place the ghee in a medium sized non-stick frying pan and place on stove over low heat.
Pour the egg mixture into the pan and scramble until just cooked then remove from the pan and set aside.
Wipe the pan out and set aside till ready to use again.
Place the already rinsed ZERO Rice to a medium sized non-stick frying pan and dry-fry (no oil) the rice over low heat for approximately 5 minutes, stirring occasionally.
After 5 minutes of dry-frying, add the avocado oil and mix in, then add the broccoli, capsicum, garlic, tamari/soy sauce and chicken (if using) to the konjac rice and continue to pan-fry over low to medium heat, mixing the added ingredients through the rice.
After 2 minutes of pan-frying, add the scrambled eggs, cherry tomatoes, spring onions (reserving a few spring onion pieces for garnishing) and sesame oil to the rice mixture. Mix these through gently and pan-fry a further minute until the eggs and tomatoes are warmed through.
Transfer to a serving bowl and garnish with your reserved spring onion pieces, finely shredded). Enjoy as a side dish with your main meal or eat as a light meal in itself.
Tips - Slicing the broccoli into small pieces assists in its even cooking time in relation to the other ingredients.
You can omit the chicken to make the dish vegetarian or you can substitute it for other protein sources such as prawns or pork belly slices.
This reheats well the next day for an easy lunch.
🔹2 packs ZERO Noodles  
🔹1 jar Tom Yum Paste
🔹2 lb Chicken Breast
🔹1 can Coconut Milk
🔹1 Litre Chicken Broth
🔹2 cups Shredded Cabbage
🔹1/2 cup Diced Carrot
🔹1/2 cup Diced Celery
🔹1/2 cup Onions
🔹1/2 cup Sliced Mushrooms
🔹1/4 cup Chopped Cilantro
🔹1 tbsp Avocado Oil
🥣 𝐎𝐩𝐭𝐢𝐨𝐧𝐚𝐥 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:⁣
🔹Fried Garlic
🔹Lime Wedges
🔹Coriander Leaves
1. In a large pot, brown off cubed chicken breast along with avocado oil, carrots, and celery.
2. After about 5 minutes, add rinsed ZERO Noodles and cook for 2 minutes; then add coconut milk, chicken broth, and tom yum soup paste. Turn the burner to low and place the lid on the pot. Simmer for about 30 minutes, stirring occasionally.
3. Taste for seasoning. Add salt and pepper if desired, and Sambal Oelek if you like it spicy. Then add in mushrooms, cabbage, scallions, and coriander. Continue cooking for about 5 minutes.
4. Garnish soup with fried garlic, lime, sriracha, and coriander if desired.