Going keto doesn't mean having to sacrifice your favourite comfort foods. This low carb Shanghai noodles recipe is easy, and FULL of flavour!
A while back, someone posted a photo of the Shanghai Noodles they were eating.
Facebook, Instagram, I don’t remember... but that photo was straight up P0rn, and I was low carbbing! AUGH!
Anyway, obviously, I was going to need to come up with something similar.
This recipe... probably isn’t technically Shanghai Noodles.
I got sidetracked as I went: Some ingredients weren’t available, some weren’t low carb, and some just sounded good.
A lot of my recipes end up starting by just winging it with an idea, and sometimes they get a bit off course.
Delicious, but maybe in a bit of a different direction than originally intended.
I have no idea what I’d name this, aside from “Shanghai Noodles” though, so it stands. Oh well!
Low Carb Shanghai Noodles Ingredients
Because I made some adjustments to the source material, I’d like to say a few words about some of the ingredients:
Konjac Noodles
Obviously in making a low-carb version, I had to swap out the noodles.
I went with konjac noodles - AKA Shirataki Noodles - as that’s what I had on hand.
These are a zero net carb noodle - all of the carbohydrates in the noodles are fiber!
It’s made from the starchy part of the root of the konjac plant, which is used in Chinese medicine and in weight loss supplements.
While most people seem to tolerate the noodles, they have been known to cause bloating and other gastrointestinal issues in some.
So, if you’re not sure if you’re among that unlucky subset of people, try a little and see how it goes for you!
If you ARE among those who can’t handle konjac, try:
Kelp Noodles - noodles made from kelp, obviously 🙂
Palmini noodles - made from heart of palm. Just rinse well and boil for 20 minutes before using them in this recipe!
Honestly, the palmini noodles would probably be a lot more accurate in this dish - I just haven't gotten around to using them in this recipe yet!
Chicken
Yes, I know that Shanghai noodles generally feature pork!
Unfortunately, my husband and I can’t handle pork anymore, so I used chicken. You can feel free to use pork, beef, or even tofu, though!
Mushrooms
Mushrooms aren’t necessarily a common ingredient in Shanghai noodles, but they work really well in it - especially when you’re looking to bulk out the recipe to not be SO heavy on the noodles (see the aforementioned risk of gastro issues!)
I used crimini/baby bella mushrooms, but button mushrooms or your favourite Asian mushrooms would also work.
Bok Choy
I was in the mood for bok choy, so I used it! It worked really well, too.
Feel free to shred up some Napa cabbage (AKA “Chinese Cabbage” in some countries) and use it instead, if you prefer.
How to Make Low Carb Shanghai Noodles
Full recipe follows, here's the pictorial overview!
Place sliced chicken, ginger, and garlic in a plastic zip baggie. Close it up and gently massage the ginger and garlic into the chicken until well coated.
Place in the fridge and allow to marinate for 1-3 hours.
Slice/chop your mushrooms, bok choy, and green onions, set aside.
Rinse and strain konjac noodles. Place in a dry nonstick pan, cook over medium heat for 5 minutes or so - stirring frequently - until most of the moisture has dried up. Remove from pan and set aside.
Whisk together soy sauce, vinegar, stevia, and crushed chilies, set aside.
In a large nonstick pan, cook chicken in sesame oil until browned on all sides.
Add mushrooms and bok choy to the pan, continue cooking until mushrooms are tender.
Add noodles to the pan, stir to combine. Pour sauce into pan, stirring to coat the noodles, chicken, and vegetables.
Season with salt and pepper, to taste.
Add green onions and sesame seeds to pan, stir well to combine.
Serve hot!
More Keto Noodle Dishes
Keto Lasagna
Keto Chicken Pasta Primavera
Chicken Enchilada Zoodles
Keto Spaghetti and Meatballs
Pesto Shrimp Palmini
Keto Pad Thai
Low Carb Vietnamese Noodle Salad
Singapore Mai Fan Zoodles
Keto Chicken Parmesan
Easy Keto Ramen
Chicken Piccata Zoodles
Keto Pad Thai
Peanut Chicken Zoodles
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Low Carb Shanghai Noodles
Ingredients
- 1 lb Boneless, skinless chicken thighs, sliced
- 2 tablespoon Grated or pureed fresh ginger root - not powder!
- 4 Garlic cloves pressed or minced
- 1 package Konjac noodles
- ¼ cup Soy sauce
- 1 tablespoon Apple cider vinegar
- ½ teaspoon Stevia sweetener
- ¼ teaspoon Crushed chilies
- 1 tablespoon Sesame oil
- 8 oz Crimini mushrooms sliced
- 1 cup Sliced Baby Bok choy
- Salt and pepper
- 2 Green onions sliced
- 1 tablespoon Sesame seeds
Instructions
- Place sliced chicken, ginger, and garlic in a plastic zip baggie. Close it up and gently massage the ginger and garlic into the chicken until well coated.
- Place in the fridge and allow to marinate for 1-3 hours.
- Rinse and strain konjac noodles. Place in a dry nonstick pan, cook over medium heat for 5 minutes or so - stirring frequently - until most of the moisture has dried up. Remove from pan and set aside.
- Whisk together soy sauce, vinegar, stevia, and crushed chilies, set aside.
- In a large nonstick pan, cook chicken in sesame oil until browned on all sides.
- Add mushrooms and bok choy to the pan, continue cooking until mushrooms are tender.
- Add noodles to the pan, stir to combine. Pour sauce into pan, stirring to coat the noodles, chicken, and vegetables.
- Season with salt and pepper, to taste.
- Add green onions and sesame seeds to pan, stir well to combine.
- Serve hot!
Notes
Nutrition
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