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.
Surprise! Another Asian-inspired recipe! This post is all about marinated konjac noodles!
If you were a habitual lo mein orderer 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”.
Have you heard of konjac pasta before?
It’s a Japanese noodle made from the konjac plant.
There are TONS of different brands you can buy. Some are definitely better than others.
In fact, until I made this recipe, I had not found one that I cared for. However, I know many many people who like the Miracle Noodle brand.
(I’m using the NuPasta brand in this recipe but this is not a sponsored post)
When cooked properly, konjac noodles are a fantastic substitute because they’re zero carb, low calorie, and gluten free.
I feel like this recipe should come with a few warnings, if you will, about working with konjac noodles for the first time:
- They 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.
- Rinse, rinse,rinse. You have to rinse the heck out of the noodles prior to marinating and cooking to eliminate that fishy smell.
- 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…
I got the idea to marinate the noodles from my good friend Lisa (@queencityketo 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!
These keto lo mein noodles mimic the take-out variety really well!
They have a nice bite to them reminiscent of rice noodles.
And I have to tell you, the one person in my family who loved these the MOST was my picky threenager! I’m not even kidding, y’all! He gobbled them up.
We really enjoyed this keto Lo Mein and I think you will too!
- 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.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 50 Total Fat: 2.8g Carbohydrates: 6.7g Fiber: 3.7g Protein: 2.8g