Try this Low Carb Pork Lo Mein Recipe recipe, or contribute your own.
- 1 tsp sesame oil
- 2 cloves garlic sliced
- 1 tsp minced ginger
- 1 tbsp granulated sugar substitute
- 1/2 lb pork sirloin sliced thin (or chicken, beef, or shrimp)
- 1 tbsp gluten free soy sauce (tamari)
- 1 tbsp avocado oil (light olive oil or coconut oil will w
- 1/3 up thinly sliced mushrooms
- 1 cup shredded savoy or napa cabbage leaves
- 1/2 cup sliced scallions
- 1 bag shiritake noodles (8 oz) spaghetti style
- 1/4 cup gluten free soy sauce
- 2 tbsp rice wine vinegar (unseasoned no sugar)
- 1/2 tsp sriracha hot sauce
- 1 tsp hoisin sauce
- Carbohydrate 9.89213666125145 g
- Cholesterol 0.0799999998376927 mg
- Fat 2.42339999984026 g
- Fiber 0.968666644928975 g
- Protein 3.63208416886935 g
- Saturated Fat 0.34775666663854 g
- Serving Size 1 1 serving (183g)
- Sodium 1611.27666790149 mg
- Sugar 8.92347001632247 g
- Trans Fat 0.12777333333125 g
- Calories 72 calories
Step-by-step
- Open your package of Shiritake noodles and dump them into a strainer. Rinse them well and let them sit a bit to drain. If you're going to cut them, you can do so now easily using clean kitchen shears - otherwise transfer to a cutting board and use a sharp knife. Set aside.
- Combine the pork and 1 Tbsp gf soy sauce and let it marinate while you prep the other veggies. Heat the avocado oil (or other) in a large saute pan. Add the pork and saute for about 2 minutes on high heat or until just cooked through. Remove the pork and set aside. Add the mushrooms to the pan and saute for about 2 minutes or until golden brown and slightly softened - add a little more oil if necessary. Remove the mushrooms. Add the garlic, cabbage and scallions to the pan and cook for about one minute or until slightly wilted and fragrant. Remove the pan from the heat and add your drained Shiritake noodles to the pan and toss with the greens. Let it sit while you make the sauce. In a small bowl, whisk together all of the sauce ingredients. Add it to the pan with the noodles and veggies and put back on the heat. Add the mushrooms and pork back to the pan and cook for 2-3 minutes over medium high heat until the sauce thickens and soaks into the noodles.
- Serve hot garnished with fresh hot chilis, fresh cilantro, and toasted sesame seeds if desired.
Traditional wheat-based lo mein relies heavily on heavy starches that absorb liquids rapidly, often turning gummy within hours of refrigeration. Shirataki noodles behave differently, possessing a high water content derived from the konjac yam that requires thorough initial rinsing and draining to remove any earthy aromas. Slicing pork sirloin into thin strips ensures rapid cooking within two minutes of high heat contact, preventing moisture loss before the meat meets the pan. When preparing this dish for subsequent meals, storing the sauce components separately from the rinsed noodles prevents the low-carb strands from weeping excess liquid into the storage container.
Chemical interactions between the tamari, rice wine vinegar, and unseasoned sugar substitute create a balance of umami, acidity, and sweetness that mimics traditional takeout profiles without heavy molasses or refined sugars. Rapid reduction over medium-high heat allows the starches in the hoisin sauce and residual pan juices to coat the slippery surface of the konjac strands efficiently. For successful reheating on day two, toss the mixture in a skillet over high heat for exactly ninety seconds to evaporate any accumulated moisture without overcooking the tender pork strips.
