Keto Deconstructed Dumpling & Noodle Bake

Name: Keto Deconstructed Dumpling & Noodle Bake
Total time: 25 min
Yield: 2 people
Ingredients: 10.5 oz Cauliflower Noodles; 7 oz Pre-Boiled Chicken Breast; 6 count Frozen Dumplings; 5 oz Kangkong (Water Spinach); 0.5 cup Coconut Milk; 3 tbsp Coconut Aminos; 1 tbsp Garlic Parsley Seasoning; 1 tsp Chicken Soup Powder

Keto • Gluten-Free • Dairy-FreeHigh ProteinOne-Pot • BakingDinnerPan-Asian

Easy

25min

425kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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An oil-free, one-pan Asian-inspired bake featuring cauliflower noodles, tender kangkong, shredded chicken, and savory dumpling fillings in a rich coconut-amino sauce.

Craving Asian flavors without the carbs or oil? This Keto Deconstructed Dumpling & Noodle Bake is the ultimate one-pan comfort meal that brings your favorite takeout flavors right into your home oven or air fryer. By utilizing your pre-boiled chicken, frozen cauliflower noodles, and vibrant kangkong, we build a nutrient-dense, high-protein base. The real star of the show here is the dumplings. Standard dumplings are wrapped in wheat, which isn't Keto or Gluten-Free. Our clever hack? We bake the dumplings right in the dish, and when it is time to eat, you simply slice them open, enjoy the intensely savory meatball filling tossed with your noodles, and discard the wrappers! Because you prefer oil-free cooking, this Keto Deconstructed Dumpling & Noodle Bake relies on a luscious, savory broth made from coconut milk, coconut aminos, and savory garlic parsley seasoning. The coconut milk provides natural richness and prevents the ingredients from drying out in the oven, completely eliminating the need for added cooking oils. It all comes together in one single baking dish, meaning less cleanup and more time to enjoy your diet-friendly, comforting dinner. Enjoy the rich, umami flavors without any of the spicy heat or heavy carbs!

Ingredients

300 g Cauliflower Noodles
200 g Pre-Boiled Chicken Breast
6 count Frozen Dumplings
150 g Kangkong (Water Spinach) (about 1 large bunch, chopped)
120 ml Coconut Milk
3 tbsp Coconut Aminos
1 tbsp Garlic Parsley Seasoning
1 tsp Chicken Soup Powder

Instructions

1
Preheat your oven to 200°C (400°F).
2
Shred your pre-boiled chicken breast into bite-sized pieces.
3
In your baking dish, arrange the frozen cauliflower noodles, frozen dumplings, and shredded chicken breast in an even layer.
4
In a small bowl, whisk together the coconut milk, coconut aminos, garlic parsley seasoning, and chicken soup powder to create your oil-free savory sauce.
5
Pour the sauce evenly over the cauliflower noodles, dumplings, and chicken breast in the baking dish.
6
Bake for 15 minutes, allowing the noodles to thaw and the dumplings to cook through.
7
Remove the dish from the oven. Add the roughly chopped kangkong on top and gently toss it with the hot noodles and sauce.
8
Return to the oven and bake for an additional 5-7 minutes until the kangkong is wilted and tender.
9
To eat, slice open the dumplings and mix the savory meat filling into your noodles, discarding the wheat wrappers to keep the meal strictly Keto and Gluten-Free.

Chef's Tips

•Keto Hack: Because commercial dumpling wrappers are made from high-carb wheat, they will break your diet. Baking them imparts their flavor into the dish, but be sure to discard the wrappers when eating and just enjoy the filling!
•If using your Air Fryer instead of an oven, use an air-fryer safe tray or silicone liner, reduce the temperature to 190°C (375°F), and check 5 minutes earlier.
•Coconut aminos are a fantastic gluten-free and soy-free alternative to soy sauce, naturally lower in sodium while providing a deep, sweet-salty umami flavor.

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