Low Calorie Cantonese Noodles

Low Calorie Cantonese Noodles

I love Chinese food, I just love the calories it comes with when made in a restaurant. I recently discovered these gluten free noodles that are just 18 calories. They are chewy like glass noodles and need no cooking. 

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I've added links at the end 

The remaining calories will come from the amount of oil, vegetables you use, etc. 

You can use whatever vegetables you like, to be honest. So try this and make this recipe your own. 

You can of course try this recipe with regular noodles too

Replace the chicken with tofu for a veg version

Serves 2 



  • 1 packet of noodles (washed and drained as per instructions on the packet)
  • 1 1/2 cups chicken or vegetable stock
  • Salt and pepper to taste
  • 1 1/2 teaspoons sugar
  • 1 1/2 tablespoons ginger julienne
  • 2 teaspoons chopped garlic
  • 1/2 cup sautéed or boiled chicken (cut into cubes if making non-vegetarian)
  • 1 double-fried egg
  • 1 tablespoon dark soy sauce
  • 1 teaspoon oyster sauce
  • Optional:
  • 1 tablespoon cornflour
  • 1 medium carrot, cut into strips
  • 10 pieces of beans, cut into strips
  • 1 medium onion, sliced
  • 1/2 cup capsicum, sliced (you can use red, yellow, and green)
  • 1 cup sliced cabbage
  • 3/4 cup spinach or pok choi, cut into halves
  • 1/2 cup broccoli or cauliflower, sliced into thin florets
  • 1/4 cup bottle gourd, thinly sliced (discard flesh inside)
  • 1/2 cup spring onions, cut into 1 1/2-inch pieces
  • 2 tablespoons chopped spring onions for garnishing
  • 1 tablespoon oil
Additional options for more vegetables:
  • 1/4 cup thinly sliced mushrooms
  • 1/4 cup thinly sliced zucchini
  • 1/4 cup thinly sliced ridge gourd (minus seeds)
  • 1/4 cup sprouts (optional)


If using raw chicken:

  • In a kadhai, heat 1 teaspoon of oil and add half of the chopped garlic and a few pieces of ginger strips.
  • Stir for a minute and add the chicken. Sauté on high flame until the chicken is cooked.
  • Remove the chicken from the kadhai and set it aside.
  • If using boiled chicken: Cook the chicken in the stock or steam it until cooked, then cut it into pieces and set aside.

Moving on to the vegetables

  • In the same kadhai, add 1 tablespoon of oil and heat it.
  • Add the remaining garlic and stir-fry for 30-40 seconds, then add the sliced ginger and stir for another 30-40 seconds.
  • add veggies one by one
  • Season with salt, pepper, and sugar. Mix well.
  • Add the soy sauce and mix it in well.
  • Pour in the chicken or vegetable stock (which should be boiling). Mix well.
  • Lastly, add the cut spring onions. At this stage, you can taste the gravy to check the salt and flavours.
  • If desired, add cornflour to the boiling gravy and stir it in quickly.
  • Once the gravy starts thickening, add the chicken.
  • Put the noodles into the gravy and mix well for 30-40 seconds. Remove from heat.
  • Transfer the noodles to a serving dish and garnish with chopped spring onions. Top with a double-fried egg (optional)

Serve and enjoy!

Light Soya Sauce : I buy the kikkoman soy sauce 1 lt. This lasts us about 6 months and we make a lot of Chinese food. Click here to see which one 

Low calorie noodles : The super low calorie noodles are gluten free and made from the Konjac using a kind of fibre and is 97% water. It will keep you really full for very little calories : only 18 !!
when I bought this it was RS.150 per packet. As more people buy the price might change. Here is the link