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!
Sometimes you just need a steaming heap of gingery, salty, umami noodles – amiright? While getting that same satisfaction on a low carb diet isn’t as easy as calling your nearest Chinese takeout place, it IS attainable and easier than you think.
Enter this keto Lo Mein recipe! I was planning on just using spaghetti squash for the noodles, 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 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!
You guys can likely find shiritake noodles in the produce section of your grocery stores, and that will work well in this recipe!
Speaking of proteins, I used both chicken and shrimp in my 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 with hot peppers or chili sauce, but if you prefer it spicy that’s easy to add as well!
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 Avocado oil (or other light oil)
- 1 Tbsp sesame oil
- 1 cup raw shrimp, peeled and cut in half
- 1 cup raw chicken, cut into thin strips
- 1 tsp garlic, minced
- 1 Tbsp ginger, minced
- 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 scallions, sliced
- 1 cup Napa cabbage, sliced thin
- 1 cup cooked spaghetti squash strands
- 2 cups miracle noodles (shiritake)
- 1 Tbsp granulated sweetener **
- 1 Tbsp lime juice
- 2 Tbsp dark soy sauce (or tamari or coconut aminos)
- 2 Tbsp 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!
- Serving Size: 2 cups
- Calories: 196
- Fat: 8g
- Carbohydrates: 7g net
- Protein: 21g
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