Top Destinations For Diabetic Friendly Street Food

Nourishing Your Journey: Exploring Diabetic-Friendly Street Food Around The Globe

When it comes to managing diabetes, maintaining a balanced diet is crucial. But, who says you can't indulge in delicious street food while exploring the world? In this blog post, we'll take you on a global culinary journey, highlighting countries with diabetic-friendly street food. 


Exploring Diabetic-Friendly Street Food Around the Globe

Malaysia: A Haven of Flavorful Choices

Malaysia surprises with a variety of diabetic-friendly street food. Amidst traditional dishes, find options like Rojak, a delightful salad of fruits and vegetables topped with crushed peanuts. This low-carb, high-fiber dish is a perfect choice for diabetics, offering both flavor and nutrition. The vibrant streets of Kuala Lumpur ensure easy access to such healthy delights, helping you maintain stable blood sugar levels while savoring the local culture.


Rojak Recipe:


  • 1 green apple cored
  • 1 cucumber (small)
  • 1 green mango (small) skin removed
  • 1 papaya (small) skin and seeds removed
  • 1 pineapple (small) skin removed

How to Make The Sauce:

  • ¼ cup kecap manis (Indonesian sweet soy sauce)
  • 2 tablespoon lime juice freshly squeezed
  • 3-4 tablespoon peanuts finely chopped
  • 2 teaspoon sambal or hot chilli sauce
  • 1-2 teaspoon chilli flakes (red pepper flakes)


  • For best results start with chilled fruit. Cut all fruit into even sized chunks and put into a mixing bowl.
  • Reserving some chopped peanuts for garnish, mix the remaining sauce ingredients together and taste. If you don't like things too spicy, start with less chilli flakes and sambal, adding more to taste. You may also like to add more lime juice. Keep in mind that the overall effect will be less spicy once it's diluted by the fruit salad. 
  • Combine fruit and sauce in the mixing bowl, then tip out onto a serving platter or bowl. Garnish with reserved peanuts, and a little extra chilli flakes, if you like. 
  • Serve with toothpicks or forks to pick at the fruit salad while enjoying an ice cold drink alongside. 


India: Diverse Delights for Diabetic Travelers

India's diverse street food caters to diabetic travelers with options like Masala Vada – a flavorful lentil fritter rich in fiber. For a northern treat, indulge in Pav Bhaji, a vegetable curry paired with bread. While slightly higher in carbs, the added fiber from vegetables makes it a suitable choice in moderation. With a myriad of flavors, India's streets offer a culinary adventure that aligns with a diabetic-friendly lifestyle.

Masala Vada Recipe


  • ¾ cup chana dal (baby chickpeas)
  • ¾ cup toor dal (pigeon peas)
  • water, for soaking
  • 2 dried red chilli
  • 1 tsp cumin
  • 1 tsp fennel
  • 2 tbsp onion, finely chopped
  • 1 inch ginger, grated
  • few curry leaves, chopped
  • 2 chilli, finely chopped
  • ¾ tsp salt
  • 2 tbsp coriander, finely chopped
  • oil, for frying

Instructions (Click For Video Instructions):

  • First, mix ¾ cup chana dal and ¾ cup toor dal in a bowl. Adding the mixture of toor and chana dal gives nice crunchiness and taste.
  • Add water and soak for 3 to 4 hours. make sure not to oversoak, else the vada will not turn crispy.
  • Drain off the water, and reserve ¼ cup dal aside.
  • Transfer the soaked dal into the mixer jar.
  • Add 2 dried red chilli, 1 tsp cumin andd 1 tsp fennel.
  • Pulse and grind to a coarse paste. you can also use a chopper to prevent it from turning into a smooth paste.
  • Transfer the dal paste to a large bowl.
  • Add 2 tbsp onion, 1 inch ginger, few curry leaves, 2 chilli, ¾ tsp salt and mix well.
  • Squeeze and mix making sure everything is well combined. if you find the mixture is watery, then add 2 tbsp rice flour.
  • Add 2 tbsp coriander and mix well.
  • Now wet your or grease your hand and pinch a ball-sized mixture.
  • Flatten slightly with your palm, make sure to keep the edges thin compared to the centre.
  • Drop the vada into hot oil, keeping the flame on medium.
  • Do not touch the vada for 2 minutes, otherwise there is a chance for the vada to break.
  • Stir occasionally, and fry on low to medium flame.
  • Fry until the vada turns golden and crunchy.
  • Drain off and keep aside. Make sure to fry on low to medium flame, or else the vada will turn crispy from out and remain soft from the inside.
  • Finally, masala vada recipe tastes great for up to 2 days when stored in an airtight container


Japan: Healthy Bites Amidst Culinary Excellence

Known for healthy cuisine, Japan introduces diabetic-friendly street foods. Yaki Imo, a simple roasted sweet potato, provides complex carbohydrates without blood sugar spikes. Explore sukiyaki, a beef and vegetable dish, as a low-carb option when enjoyed without white rice. Japan's culinary finesse extends to its street offerings, ensuring a balance of taste and nutrition for diabetic travelers.

Sukiyaki Recipe


  • ½ block firm tofu (sliced into ½-inch/1cm thick slices)
  • 5 dried shiitake mushrooms (rehydrated)
  • 1 package enoki mushrooms (ends trimmed and rinsed)
  • 2 cups napa cabbage (cut into 2-inch/5cm pieces)
  • 2 cups tong ho (chrysanthemum greens, washed)
  • 2 scallions (white and green parts separated)
  • 1 bundle dried mung bean vermicelli noodles (or shirataki noodles)
  • 1 tablespoon vegetable oil
  • 12 oz. thinly sliced fatty beef
  • 2 cups dashi stock (mushroom soaking liquid, or chicken stock)
  • 2 cups steamed rice
  • 2 egg yolks (pasteurized, optional)

How to Make The Sauce

  • 2 tablespoons sake
  • ¼ cup mirin (rice wine)
  • 1 tablespoon brown sugar
  • ¼ cup soy sauce


  • In a pot over a portable electric or gas cooktop (or just your regular stove) over medium heat, add 2 tablespoons sake, ¼ cup mirin, 1 tablespoon brown sugar, and ¼ cup soy sauce in a saucepan. Bring to a boil, turn off the heat, make sure all the sugar is dissolved, and transfer to a bowl.
  • Then prepare all your sukiyaki ingredients––the tofu slices, rehydrated shiitake mushrooms, enoki mushrooms, napa cabbage, tong ho, and scallions. Set aside on a plate. Soak the dried vermicelli noodles in water for 10 minutes.
  • Heat 1 tablespoon vegetable oil in the pan. Fry the white parts of the scallions in the oil for 2 minutes. Chop the green parts of the scallions finely and set aside.
  • In the pan with the scallions, add the sliced beef. Sear the beef for 10 seconds, and add a drizzle of your sukiyaki sauce. Fry the meat until it just begins to brown––it should still be a bit pink. Remove from the pot and set aside.
  • Add the rest of your sukiyaki sauce and 2 cups stock. Bring to a boil, and add the tofu, mushrooms, napa cabbage, and tong ho to the pot in sections. Also drain the vermicelli noodles you soaked and add them to the pot. Cover the pot and bring to a boil. Simmer until the ingredients are cooked through, about 5-7 minutes.
  • Remove the cover, add the beef back to the pot. Sprinkle with the chopped scallions, and enjoy with rice and egg yolk (if desired).


Embrace Culinary Adventures with Our Recommended Products

As you embark on a journey of culinary exploration, consider our products that complement your diabetic-friendly lifestyle. From CGM patches to adhesive removers and CGM barrier sprays, make your journey seamless and enjoyable by having the proper supplies on hand before you go.

Your diabetes journey doesn't have to limit your exploration. Embrace the world, savor diabetic-friendly delights, and start your adventure today!


Information in this article was sourced from:

Back to blog