Keto Lo Mein - Low Carb & Gluten Free
This delicious keto lo mein recipe is easy to execute and will satisfy all of your Chinese takeout cravings - without the carbs and guilt! Paleo and gluten free options.
This delicious keto lo mein recipe is easy to execute and will satisfy all of your Chinese takeout cravings - without the carbs and guilt! Paleo and gluten free options.
- 1 tbsp lime juice
- 1 tbsp sesame oil
- 1 cup snow peas trimmed
- 1 tbsp ginger minced
- 1 tbsp avocado oil (or other light oil)
- 1 cup raw shrimp peeled and cut in half
- 1 cup raw chicken cut into thin strips
- 1 tsp garlic minced
- 1 cup raw bell pepper cut into strips (i used red and yellow)
- 1 cup raw bean sprouts washed
- 1/4 cup scallions sliced
- 1 cup napa cabbage sliced thin
- 1 cup cooked spaghetti squash strands
- 2 cups miracle noodles (shiritake)
- 1 tbsp granulated sweetener **
- 2 tbsp dark soy sauce (or tamari or coconut aminos)
- 2 tbsp unseasoned rice wine vinegar
- Carbohydrate 4.06349925265184 g
- Cholesterol 0 mg
- Fat 3.53963688198626 g
- Fiber 0.931574971146238 g
- Protein 1.23529525048337 g
- Saturated Fat 0.508528501012213 g
- Serving Size 1 1 serving (66g)
- Sodium 5.41052500335649 mg
- Sugar 3.1319242815056 g
- Trans Fat 0.227759187841621 g
- Calories 50 calories
Step-by-step
- Heat oil in a large saute pan.
- Add the shrimp and chicken and stir fry about 3 minutes or until cooked through.
- Remove the meat from the pan and set aside.
- Add the ginger and garlic and cook about 2 minutes.
- Add the peppers, snow peas, bean sprouts, scallions and cabbage and stir fry 3 - 4 minutes or until just soft and still brightly colored.
- Add the soy sauce, sweetener, rice wine vinegar, and lime juice and cook 2 minutes.
- Stir in the meat, spaghetti squash and miracle noodles, turning until well coated in sauce.
- Serve hot, garnished with cilantro if desired.
Home cooks frequently commit the error of overcrowding the pan, which traps moisture and causes the chicken, shrimp, and vegetables to steam rather than sear. Achieving proper color and texture requires equipment that can handle intense, concentrated heat without dropping temperature rapidly. A traditional round-bottomed carbon steel wok provides the ideal thermal dynamics for this style of cooking, though a heavy cast-iron skillet serves as a reliable alternative when dealing with standard Western stovetops. Carbon steel distributes heat rapidly up the sides, allowing ingredients to be pushed away from the central hot spot while maintaining continuous cooking. Cast iron retains heat effectively, compensating for burners that lack the BTU output of commercial restaurant ranges. Before adding any ingredients, heat the chosen pan until a drop of water evaporates instantly upon contact. Working with dry surfaces prevents sticking and ensures proteins release cleanly from the metal. Cook the raw chicken strips and halved shrimp in a single layer for exactly three minutes, removing them the moment opacity is reached to avoid tough textures.
Managing High-Moisture Alternatives
Shirataki noodles and spaghetti squash introduce significantly more water content than traditional wheat-based pasta, making moisture management the single factor determining culinary success or failure. Shirataki noodles packed in liquid must be rinsed thoroughly under cold running water for thirty seconds to eliminate their natural earthy aroma. Following the rinse, dry the noodles thoroughly in a dry skillet over medium heat for five minutes to drive out excess moisture before they ever touch the cooking oil. Failing to dehydrate the noodles properly results in a diluted sauce and rubbery strands. When incorporating cooked spaghetti squash strands, press them gently against a fine-mesh strainer using the back of a spoon to extract surplus liquid. Combining these dried noodles with the high-heat stir-fried vegetables and proteins creates a cohesive dish where the dark soy sauce, vinegar, and aromatics cling tightly to the ingredients instead of pooling at the bottom of the serving bowl.
- Ensure the pan reaches maximum temperature before introducing the protein to prevent steaming.
- Rinse shirataki noodles thoroughly and dry them in an ungreased skillet for five minutes prior to assembly.
- Slice bell peppers and napa cabbage into uniform strips to guarantee even cooking within the three-to-four-minute window.
