Keto Lo Mein
Saucy, garlicky takeout-style lo mein made keto with shirataki noodles, crisp veggies, and a sesame-soy glaze. Just 6.5g net carbs per serving and ready in 25 minutes, it delivers all the slurpy comfort of your favorite Chinese takeout without the carb crash.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This keto lo mein brings all the savory, slurpable comfort of Chinese takeout to your weeknight table without the carb overload. Tender chicken, crisp stir-fried vegetables, and shirataki noodles come together in a glossy sesame-soy sauce in just 25 minutes.
Ingredients
- 2 (7 oz) packages shirataki noodles (fettuccine or angel hair style)
- 1 lb boneless skinless chicken thighs, thinly sliced
- 2 tablespoons avocado oil, divided
- 3 tablespoons coconut aminos
- 1 tablespoon soy sauce or tamari
- 2 teaspoons toasted sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon powdered erythritol or monk fruit
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups shredded green cabbage
- 1 cup julienned red bell pepper and shredded carrot mix
- 3 green onions, sliced
Instructions
- 1
Drain and rinse the shirataki noodles thoroughly under cold water for 1 minute. Boil them for 2 minutes, drain, then dry-fry in a hot nonstick skillet for 5 to 7 minutes until no longer watery. Set aside.
- 2
Whisk together the coconut aminos, soy sauce, sesame oil, rice vinegar, and sweetener in a small bowl to make the sauce.
- 3
Heat 1 tablespoon avocado oil in a large skillet or wok over medium-high. Add the chicken and stir-fry 5 to 6 minutes until cooked through and lightly browned. Transfer to a plate.
- 4
Add the remaining 1 tablespoon oil to the pan along with the garlic and ginger; stir for 30 seconds until fragrant. Add cabbage and the pepper-carrot mix and stir-fry 3 to 4 minutes until crisp-tender.
- 5
Return the chicken and noodles to the pan, pour in the sauce, and toss everything for 2 minutes until evenly coated and heated through.
- 6
Top with sliced green onions and serve hot.
Tips & notes
- Dry-frying the shirataki noodles is the key step. It removes excess moisture so they take on a chewier, more pasta-like texture and soak up the sauce instead of diluting it.
- Swap chicken for sliced flank steak, shrimp, or extra-firm tofu. For a vegetarian version, leave out the meat and add an extra cup of cabbage and a handful of sliced shiitake mushrooms.
- 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 getting soft.
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Frequently asked questions
- How many carbs are in keto lo mein?
- This keto lo mein has just 6.5g net carbs per serving, along with 285 calories, 22g protein, and 18g fat. The recipe makes 4 servings.
- What noodles can I use for keto lo mein?
- Shirataki noodles (also sold as konjac or miracle noodles) are the best choice because they're nearly zero carb. Hearts of palm noodles or spiralized zucchini also work, though zucchini releases more water, so cook it briefly and drain well.
- Why are my shirataki noodles rubbery or watery?
- Shirataki noodles come packed in liquid and need to be rinsed, boiled briefly, then dry-fried in a hot pan until the moisture cooks off. This step firms them up and gives them a chewier, more noodle-like bite that holds the sauce.
