Keto Chow Mein
Saucy keto chow mein swaps the noodles for shirataki, tossed with crisp cabbage, celery, and chicken in a sesame-soy glaze. At just 5.4g net carbs per serving and ready in 30 minutes, it delivers all the takeout comfort without the post-meal carb crash.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This keto chow mein nails the saucy, savory takeout craving using dry-toasted shirataki noodles and a sesame-soy glaze. It comes together in one pan in about 30 minutes and stays light on carbs without skimping on flavor.
Ingredients
- 2 (7 oz) packages shirataki noodles (angel hair or fettuccine style)
- 1 lb boneless skinless chicken thighs, thinly sliced
- 3 cups green cabbage, thinly shredded
- 2 medium celery stalks, sliced on the bias
- 4 scallions, cut into 1-inch pieces (whites and greens separated)
- 3 tbsp avocado oil, divided
- 3 tbsp coconut aminos
- 1 tbsp soy sauce or tamari
- 1 tbsp toasted sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/4 tsp xanthan gum (optional, to thicken)
Instructions
- 1
Drain and rinse the shirataki noodles thoroughly under cold water for 30 seconds, then dry-toast them in a hot nonstick skillet over medium-high heat for 4 to 5 minutes until the excess water evaporates and the noodles firm up. Set aside.
- 2
In a small bowl, whisk together the coconut aminos, soy sauce, toasted sesame oil, and xanthan gum (if using) until smooth. Set the sauce aside.
- 3
Heat 2 tablespoons avocado oil in a large skillet or wok over high heat. Add the sliced chicken thighs in a single layer and sear undisturbed for 2 minutes, then stir-fry until cooked through and lightly browned, about 4 minutes total. Transfer to a plate.
- 4
Add the remaining 1 tablespoon avocado oil to the pan. Stir-fry the garlic, ginger, and scallion whites for 30 seconds until fragrant, then add the cabbage and celery. Cook, tossing often, for 3 to 4 minutes until crisp-tender.
- 5
Return the chicken and toasted noodles to the pan. Pour in the sauce and toss everything together over high heat for 2 minutes until glossy and well coated.
- 6
Remove from heat, fold in the scallion greens, and serve hot.
Tips & notes
- Dry-toasting the shirataki is the key step — it removes the rubbery texture and lets the noodles absorb the sauce like real chow mein. Don't skip it.
- Swap the chicken thighs for sliced flank steak, shrimp, or extra-firm tofu. Shrimp cooks in about 2 minutes, so add it back at the end with the noodles.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a hot skillet rather than the microwave to keep the noodles from going soft.
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Frequently asked questions
- How many carbs are in keto chow mein?
- Each serving has 5.4g net carbs, 312 calories, 26g protein, and 19g fat. This recipe makes 4 servings, so a quarter of the pan keeps you comfortably in ketosis.
- What replaces the noodles in keto chow mein?
- This recipe uses shirataki (konjac) noodles, which are nearly zero net carbs and have a springy bite similar to egg noodles once dry-toasted. Thinly sliced cabbage or zucchini noodles also work as a lower-cost swap.
- Is coconut aminos better than soy sauce for keto?
- Coconut aminos is naturally gluten-free and slightly sweet, mimicking the hoisin notes of takeout sauce without sugar. We blend it with a little soy sauce or tamari for depth, keeping the dish keto-friendly at under 6g net carbs per serving.
