Shirataki lo mein lets you enjoy the wonderfully complex flavors and textures of this dish while sticking to your low carb diet.
I’ve been making this low carb/keto shirataki lo mein quite often lately.
I love noodles. 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.
Which brings me to the sauce. The sauce I used in this lo mein recipe is amazing. It’s simplicity itself: soy sauce, peanut butter, red pepper flakes, sesame oil. But it all comes together beautifully. So good.
If you use shirataki noodles in this 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.
I love shirataki noodles and have several shirataki recipes on this blog. If you enjoy Asian style recipe, shirataki sesame noodles are wonderful! However, shirataki noodles are not for everyone. In some, they may cause bloating, gas, diarrhea or constipation, and even intestinal obstruction. They can also affect the metabolism of medications.
Shirataki Lo Mein
- 4 bags angel hair shirataki noodles (or 1/2 lbs. angel hair pasta)
- 2 (16 oz bags) frozen stir-fry veggies (my bags had broccoli, carrots, sugar snap peas and water chestnuts)
- 3/4 cup reduced-sodium soy sauce (or a gluten-free alternative)
- 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
- Cook the noodles and set aside. If using shirataki noodles, pour them into a colander; rinse thoroughly; cook in boiling water for 3 minutes, drain, then dry-roast in a dry nonstick skillet, stirring, for 1-2 minutes, until completely dry.
- 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.
- 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.
- 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 veggies, 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.