Carnivore Udon Stir Fry

STEP 1: Blend the Udon Noodle Batter

1. In a food processor, combine chicken, eggs, cream cheese, baking soda, and salt. Run until mixture is completely smooth.

2. Sprinkle in gelatin gradually while the processor runs to prevent clumping.

   

3. Add warm water, one tablespoon at a time, until you reach a smooth, pipeable paste.

   

STEP 2: Cook the Noodles

1. Heat a large pot of water to about 200°F (just below a simmer).

2. Transfer the chicken mixture into a piping bag.

   

3. Pipe noodles directly into the hot water. When noodles float to the surface, they are fully cooked.

4. Remove and place in a bath of ice water to cool before transferring them to a colander to drain off excess water.

   

STEP 3: Assemble the Stir Fry

1. Add bacon fat, lard, or tallow to ceramic pan, skillet or stainless steel wok. Add beef slices in a single layer, sear for 1-2 minutes until just browned but still tender. Remove and set aside.

   

2. In the same skillet, add shrimp. Sear 1–2 minutes per side until pink and cooked through. Remove and set aside with the beef.

   

3. Lower heat to medium. Add another spoonful of fat if needed. Add the noodles to the pan and toss gently to warm through.

4. Return the beef and shrimp to the skillet. Season with 1–2 teaspoons fish sauce (adjust to taste) and toss everything together until glossy and evenly coated.

   

STEP 4

1. Serve

   1. Transfer stir fry to bowls.
   2. Enjoy hot as a savory, protein-packed meal with chewy noodles, tender beef, and juicy shrimp.
   

Watch the full video here.