If you’re missing Chinese takeout, this Keto Lo Mein recipe is really going to knock your socks off! And while you might think it’s too complicated to make at home, this low carb Lo Mein recipe using spaghetti squash and miracle noodles, is surprisingly quick and easy to get on the table!
Keto Lo Mein – because sometimes you just need a steaming heap of gingery, salty, umami noodles – amiright? While getting that same satisfaction on a keto diet isn’t as easy as calling your nearest Chinese takeout place, it IS attainable and easier than you think.
I was planning on just using spaghetti squash for the noodles in this keto lo mein, but the squash I cooked for this dish didn’t give me the stringy noodles I was hoping for, but rather a pile of small shreds.
Side point, isn’t it weird how some spaghetti squash cooks up into gorgeous strands of noodles, and others resemble a pile of mush? If anybody has tips on how to pick the perfect spaghetti squash for noodles, please do share because I’m stumped by this phenomenon!
Anyhoo, I had a package of miracle noodles made from agar agar in my pantry so I reconstituted them and threw them into this keto lo mein dish to make it more…noodley? It worked perfectly and Mr. Hungry couldn’t get enough of it – which is saying something because he’s not usually a faux noodle fan.
I actually really liked the contrast between the spaghetti squash texture and the miracle noodle texture – they worked well together along with all those tasty veggies and proteins to make the perfect bite of low carb lo mein!
You guys can likely find shiritake noodles in the produce section of your grocery stores, and that will work well in this gluten free lo mein recipe!
Speaking of proteins, I used both chicken and shrimp in my keto lo mein version. When I used to order Lo Mein out, I’d get House Lo Mein because it always had a delicious combo of meats and seafood in it. I didn’t have any pork on hand, but this is as close as I could get to the flavors and textures of my favorite House Lo Mein from our local take out place when we were living in Greenwood Lake, NY last year.
That being said, you can use a combo of meats, or just choose your favorite (or whatever is staring back at you from the freezer or fridge) for this keto Lo Mein recipe.
I used a dark soy sauce that I got from an Asian market here on the island, but if you are strict gluten free, any gluten free soy sauce, tamari sauce, or even coconut aminos will work if you’re Paleo.
This keto Lo Mein recipe is delicious and very forgiving – change up the proteins, change up the veggies – it’s really easy to customize to you and your family’s preferences!
Finally, I didn’t add any spice to this low carb lo mein recipe with hot peppers or chili sauce, but if you prefer it spicy that’s easy to add as well!Print
Keto Lo Mein – Low Carb & Gluten Free
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Diet: Diabetic
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 tablespoon Avocado oil (or other light oil)
- 1 tablespoon sesame oil
- 1 cup raw shrimp, peeled and cut in half
- 1 cup raw chicken, cut into thin strips
- 1 teaspoon minced garlic – about 1 clove
- 1 tablespoon minced fresh ginger
- 1 cup raw bell pepper, cut into strips (I used red and yellow)
- 1 cup snow peas, trimmed
- 1 cup raw bean sprouts, washed
- 1/4 cup sliced scallions
- 1 cup thinly sliced Napa cabbage
- 1 cup cooked spaghetti squash strands
- 2 cups miracle noodles (shiritake)
- 1 tablespoon granulated sweetener **
- 1 tablespoon lime juice
- 2 tablespoon dark soy sauce (or tamari or coconut aminos)
- 2 tablespoon unseasoned rice wine vinegar
- 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.
** See the IBIH pantry page for ingredients and products that I use and recommend for best results in my recipes!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Keto Dinners
- Method: stovetop
- Cuisine: Chinese
- Serving Size: 2 cups
- Calories: 196
- Fat: 8g
- Carbohydrates: 7g net
- Protein: 21g
Keywords: keto lo mein, low carb lo mein,
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Where do you get agar agar noodles?
I’ve found that if I cut it in half crosswise instead of lengthwise the strands are A lot longer. I have good results microwaving the squash whole too.
I fixed spaghetti squash recently and also got more mush than spagetti. I just did a seach and came across this article….sounds promising!
Adam w says
I chop it in half long ways, scoop the seeds and roast it face down after drizzling Olive oil. 400 for 30-40 mins and when you can pierce it fairly easily it’s done. That seems to work almost every time but I agree sometimes it’s easy to over cook
To get long strands, cut the squash horizontally into rings to cook it. I roast it for better flavor.
I appreciate your comments about the spaghetti squash because that happens to me too! I thought I was doing something wrong with it. This looks good!
I get long strands of spaghetti squash by cutting into rings instead of longwise. I microwave for 5 minutes so I can cut through the hard outside. Then I bake at 375 for 30-40 minutes flesh side down on parchment…oil the flesh on both sides. Never fails me.
Janet the microwaving thing is genius. I have so many spaghetti squash from the garden last year still (they cure really well and last a long time) and I always felt like I was going to hurt myself chopping into one of the cured ones. Definitely going to try microwaving first!