Keto lo mein, made with shirataki noodles, lets you enjoy the wonderfully complex flavors and textures of this dish while sticking to your low carb diet.
I’ve been making this shirataki keto lo mein quite often lately. I make it with shirataki noodles and it’s just wonderful!
I love noodles, and I consider anything made with noodles as comfort food. Just the act of slurping noodles is comforting. It puts you in the moment, enjoying your food, forgetting about everything else.
I love how noodles are long and chewy, and how they seem to absorb any sauce you pour on them.
What sauce to use in this keto lo mein recipe?
Which brings me to the sauce. The sauce I use in this recipe is amazing. It’s simplicity itself: soy sauce, peanut butter, red pepper flakes, and sesame oil. But it all comes together beautifully. So good.
Shirataki noodles are a great keto option when properly cooked
If you use shirataki noodles in this keto lo mein recipe, the added bonus is that you’ll save yourself quite a few calories and carbs. And you’ll be stuffed!
I had to check the nutrition info twice to make sure this comes at under 400 calories per serving. These are six huge portions, and I was so full.
And despite the bad rap that shirataki noodles get in terms of texture, I always say and I’ll say it again, that when prepared properly, the texture is fabulous. Plus you get the benefits of glucomannan, the fiber shirataki noodles are made of.
But shirataki noodles can cause gastric distress
However, shirataki noodles are not for everyone. In some, they may cause side effects, including bloating, gas, diarrhea or constipation. They can also affect the metabolism of medications.
So start slowly (perhaps with just half a serving or even less), and pay close attention to how you feel after eating.
What to do with leftover keto lo mein?
You can keep leftovers in the fridge, in a sealed container, for up to 4 days. Reheat them gently, in the microwave on 50% power.
Shirataki Lo Mein
- 4 bags angel hair shirataki noodles
- 2 (16 oz bags) frozen stir-fry veggies (broccoli, carrots, sugar snap peas and water chestnuts)
- 3/4 cup reduced-sodium soy sauce (or use a gluten-free alternative and add salt as needed)
- 1/4 cup natural, unsweetened peanut butter (64 grams)
- 1/2 teaspoon red pepper flakes
- 1/8 teaspoon konjac flour (or 1 teaspoon cornstarch)
- 2 tablespoons refined coconut oil
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced garlic
- 2 lb. cooked chicken breast, cut into strips (6 cups)
- 1 tablespoon sesame oil
- 2 large scallions, chopped
- 1 tablespoon sesame seeds
Prepare the shirataki noodles:
- Pour the noodles into a colander. Rinse thoroughly. Cook in boiling water for 3 minutes, drain, then dry-roast them in a dry nonstick skillet, stirring, for 1-2 minutes, until completely dry.
Defrost the vegetables:
- Place the contents of one bag of frozen veggies in a microwave-safe bowl. Add 2 tablespoons water, cover, and microwave for 3 minutes. Stir, and microwave 3 more minutes. Pour into a colander to drain. Repeat with the second bag. set aside.
Prepare the sauce:
- In a medium bowl, whisk together the soy sauce and peanut butter until smooth. Whisk in the red pepper flakes and konjac flour. Set aside.
Cook the lo mein:
- Heat a wok or a very large (14-inch) nonstick skillet over medium-high heat, about 3 minutes. Add the coconut oil, ginger and garlic, and cook, stirring, 30 seconds.
- Add the defrosted vegetables, the chicken breast strips, and the cooked noodles. Stir-fry for 1-2 minutes, gently mixing everything together.
- Add the sauce to the skillet and toss, using tongs, to coat everything evenly with the sauce and to heat everything through, about 3 minutes.
- Transfer the lo mein to a serving platter, drizzle with sesame oil and top with chopped scallions and sesame seeds. Serve immediately.