Keto Lo Mein

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If you miss ordering Chinese takeout, this low carb and keto lo mein is going to be your new favorite recipe. With a few common ingredients, zero carb konjac noodles, and a scorching hot pan, you can make this copycat keto lo mein recipe!

If you miss ordering Chinese takeout, this low carb and keto lo mein is going to be your new favorite recipe. With a few common ingredients, zero carb konjac noodles, and a scorching hot pan, you can make this copycat keto lo mein recipe!

This recipe originally appeared on  January 7, 2019. Updated photos and video on July 7, 2020.

Surprise! Another Asian-inspired recipe! This post is all about marinated konjac (shirataki) noodles. If you were a habitual orderer of lo mein on Chinese take-out nights, then you’re in for a treat with these keto lo mein noodles.

As I have said in other posts, pasta can be a hard replacement on a low carb diet.

We have spaghetti squash, zucchini noodles, homemade egg noodles, but that’s really it in the way of “pasta”.

This easy keto lo mein recipe mimics the take-out variety really well! They’re a great accompaniment to my Beef and Broccoli, Pork Fried Rice, or Sugar Free Yum Yum Sauce.

The konjac noodles have a nice bite to them which is reminiscent of rice noodles. Since konjac (shirataki) noodles are an Asian product/plant, they are the perfect substitute in this dish.

Don’t be afraid to try a new ingredient to make this low carb lo mein. I will walk you through how to avoid any funky smells, tastes, and textures. Readers have really enjoyed this keto lo mein since I originally posted it and I know you will too!

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Keto lo mein made with shirataki noodles.


You Are Going To Love This Keto Lo Mein

And here’s why:

  • Easy to prepare
  • Budget friendly
  • Dairy free & Paleo
  • Only 3 net carbs per serving
  • Common ingredients (yes, even the noodles)
  • Tastes JUST like your local takeout restaurant
  • Add a protein (chicken, shrimp, beef, egg) for a full meal
  • Kid friendly
  • Freakin’ delicious


Copycat low carb lo mein rivals any takeout restaurant.


What You Need To Know About Konjac (Shirataki) Noodles Before Making Keto Lo Mein

Have you heard of konjac, or shirataki, noodles before? They are a Japanese noodle made from the konjac plant. When cooked properly, konjac noodles are a fantastic substitute because they’re zero carb, low calorie, and gluten free.

There are many different brands you can buy. Some are infinitely better than others. In fact, until I first made this recipe, I struggled to find one I cared for.

I have used both NuPasta and Healthy Noodle in this recipe with great success. I have them both linked down in the recipe card for you.



I feel like this recipe should come with a few warnings, if you will, about working with konjac noodles for the first time:

  1. Some brands smell to the high heavens. I’m not kidding when I say hold your breath when you open the package. I’m not sure why they have a bad odor, but they do, and it reeks! 
  2. Rinse, rinse,rinse. You have to rinse the heck out of the noodles prior to marinating and cooking to eliminate that fishy (or sometimes waxy) smell.
  3. Do not boil them! Konjac noodles are different than flour based noodles and do not require a boil. 99.9% of packages will tell you (as will I in the recipe) to pan fry them. 

Okay, you’ve been warned. Moving on…


Keto lo mein served in a Chinese takeout box.


Making Your Keto Lo Mein At Home

I got the idea to marinate the noodles from my bestie Lisa (@queencitylisa on Instagram).

She shared that she did that one night for supper and the lightbulb immediately went off in my head. Genius idea, my sweet friend.

Watch the video in this post to see just how easy it is to prepare your own keto lo mein!

First, remember to rinse, rinse, rinse your noodles. Then, pour your simple marinade over them (in a bowl, of course) and let them soak in the refrigerator for as long as possible.

When you’re ready to cook, get a nonstick skillet screaming hot, add some sesame oil, and pan fry the noodles. They will pop, crack, and sizzle just like rice crispies!

If you want saucey low carb lo mein, (who doesn’t, right?), then strain your marinade and thicken it up in the pan with some xanthan gum. Remember, xanthan gum is a gluten free way to thicken things up.  

If you’re extra like me, order these chinese take-out boxes and serve your low carb lo mein in them with some chopsticks. Your people will think you called the local takeout restaurant!



Here Are Some More Keto Copycat Recipes To Try:

Take-Out Style Low Carb Beef and Broccoli

Keto Stir Fried Cauliflower Rice

Sugar Free Yum Yum Sauce


Keto Lo Mein

Keto Lo Mein

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 3 hours
Total Time: 3 hours 15 minutes

Marinated konjac noodles make the perfect Keto Lo Mein. An easy recipe for all of your keto Chinese cravings. Only 3 net carbs per serving.


  • 1 pound konjac noodles
  • 1/3 cup coconut aminos (or soy sauce)
  • 2 green onions, thinly sliced (reserve 1 tablespoon for garnish)
  • 3 teaspoons rice vinegar (unseasoned)
  • 1/4 teaspoon lime juice
  • 1/3 cup water
  • 2 teaspoons brown sugar substitute
  • 1 tablespoon sesame oil
  • 1/4 teaspoon xanthan gum


  1. Place the noodles in a colander and run under cold water per package directions.
  2. While the noodles are rinsing, make the marinade by whisking the coconut aminos, onions, vinegar, lime juice, water and brown sugar substitute in a large bowl.
  3. Drain the noodles and transfer to the bowl. Toss the noodles so that all are covered in the marinade. Cover with plastic wrap and place in the fridge for at least 3 hours to marinate, up to 24 hours.
  4. Remove the noodles from the fridge. Strain the noodles through a fine sieve and reserve the marinade.
  5. In a skillet over MED HIGH heat, add the sesame oil. Add the noodles to the hot pan. Use tongs to toss them in the oil. They will bubble, sizzle, and pop. Cook the noodles for 2 to 3 minutes. Transfer to a serving bowl.
  6. Reduce the heat to MED and add the reserved marinade. When it begins to slightly bubble, add the xanthan gum and whisk continuously until thickened, about 1 minute. Pour the sauce over the noodles.
  7. Garnish with reserved green onion before serving.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 50Total Fat: 2.8gCarbohydrates: 6.7gFiber: 3.7gProtein: 2.8g
Tried this recipe? Give us a shout at @keto_in_pearls or tag #keto_in_pearls!

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32 thoughts on “Keto Lo Mein”

  • I have had a horrible experience with miracle pasta, I can’t stand how chewy they are! I’ve tried dry frying them too and it still wasn’t like pasta. Does marinating them make them softer? Or can you still kind of tell they aren’t pasta? Thanks!

  • Omg! These are fantastic! I marinated the noodles for 24 hours and they definitely absorbed every bit of the flavor…also made them a bit softer than when I use these noodles to make pasta. Tasted just like take out, my husband LOVED them and wished I made more. Will be adding these to my weekly meal plans. Thank you so much for sharing! 🙂

    • They are the same thing but as I’ve mentioned, all brands are different. Also, rinsing them very well and then marinating them, they just take on the flavor of the marinade. Konjac/shirataki noodles are best used in Asian recipes because they are an Asian food.

  • Can I add chicken and shrimp to this? Do I need to have more reserve marinate to cook the chicken and shrimp? Or what tips do you have for adding them in. Thank you

  • I found this recipe and it saved my life. I have been dying for a decent swap for lo mein because I crave it weekly. Now that I have this recipe I can satisfy my Chinese food craving! And soaking overnight–who’d have thought the noodles would soak up so much flavor? I hardly had to add any of the sauce.

  • I have made these numerous times and they are better than any lo mein I have ever had! I add chicken strips or shrimp or ground pork sometimes to add more protein. Totally a keeper!!

  • Great recipe!!! No leftovers, and 2/3 of my kids immediately asked for it to be put on the list for next week! Marinating the noodles is genius, thank you so much for sharing!!!

  • I find many of the konjac/shiritaki noodles are rubbery and too slippery and I almost choke on them. Is this what you find? Did the NuPasta have this problem?

    • I kind of touch on this in the blog post. I don’t think konjac noodles are a good substitute for spaghetti, but when marinated for an Asian inspired dish, they work fabulously as in this recipe.

  • OMG!!!! These are SO good!!! Konjac noodles will never be the same. I only marinated mine 30 minutes (I was hungry). But they still had wonderful flavour. I just realized I had put all the ingredients in the marinate, including the sesame oil (I don’t use xanthan gum). I served them with shrimp. Best low-carb meal ever. Also,I didn’t use the marinate in the heating process so I’m using it to marinate a bag of konjac rice for a fried-rice type side dish. I’ll serve it with chicken. Thanks for the recipe.

  • Just made this with YUHO Shirataki Konjac Angel Hair Pasta and added some shrimp it’s good, feels like you having the real thing.

  • This recipe was great, thank you so much. I wouldn’t thicken up the sauce at the end if I made it again though. It got too slimy for me. But I really loved the flavor and will definitely make these again.

    • I haven’t tried that so I can not say for certain. I don’t know if hearts of palm noodles will absorb the flavors as well as konjac but, since they are a plant based noodle too, I imagine it would be fine. If you try it, come back and let me know how it goes!

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