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Keto Lo Mein – Low Carb & Gluten Free


  • Author: Mellissa Sevigny
  • Yield: 4 servings 1x

Description

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.


Ingredients

Scale
  • 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

Instructions

  1. Heat oil in a large saute pan.
  2. Add the shrimp and chicken and stir fry about 3 minutes or until cooked through.
  3. Remove the meat from the pan and set aside.
  4. Add the ginger and garlic and cook about 2 minutes.
  5. Add the peppers, snow peas, bean sprouts, scallions and cabbage and stir fry 3 – 4 minutes or until just soft and still brightly colored.
  6. Add the soy sauce, sweetener, rice wine vinegar, and lime juice and cook 2 minutes.
  7. Stir in the meat, spaghetti squash and miracle noodles, turning until well coated in sauce.
  8. Serve hot, garnished with cilantro if desired.

Notes

** See the IBIH pantry page for ingredients and products that I use and recommend for best results in my recipes!

  • Category: Keto Lo Mein Recipe
  • Cuisine: Chinese

Nutrition

  • Serving Size: 2 cups
  • Calories: 196
  • Fat: 8g
  • Carbohydrates: 7g net
  • Protein: 21g

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