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”.
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!
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
What You Need To Know About Konjac (Shirataki) Noodles Before Making Keto Lo Mein
What are konjac, or shirataki noodles? They are a Japanese noodle made from the konjac plant.
Are konjac noodles keto? When cooked properly, konjac noodles are a fantastic substitute because they’re zero carb, low calorie, and gluten free. They are a fantastic substitute for traditional noodles for a low carb / keto diet.
Are konjac noodles good for you? They can contribute to weight loss as they are very low calories but make you feel full. They may help to lower cholesterol and also may relieve constipation.
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.
What You Need to Know About This Recipe
I feel like this recipe should come with a few warnings, if you will, about working with konjac noodles for the first time:
- 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!
- How to get the smell out of konjac (shirataki) noodles? 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. One of my friendly readers suggested to rinse with a solution water and white vinegar solution then rinse again with water. I haven’t tried but apparently it does the trick!
- 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…
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!
Keto Lo Mein
- 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
- Place the noodles in a colander and run under cold water per package directions.
- 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.
- 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.
- Remove the noodles from the fridge. Strain the noodles through a fine sieve and reserve the marinade.
- 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.
- 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.
- Garnish with reserved green onion before serving.