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    Home » Recipes » Asian

    Low Carb Shanghai Noodles

    Published: Nov 10, 2021

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    Low Carb Shanghai Noodles

    A close up view of a white bowl of low carb Shanghai noodles.

    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!

    A close up view of a white bowl of low carb Shanghai noodles.

    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.

    A bag of Konjac noodles.

    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!

    A close up view of a white bowl of low carb Shanghai noodles.

    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.

    A close up view of a white bowl of low carb Shanghai noodles.

    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.

    A 5 part image showing the ginger and garlic being prepared, the chicken slices, and everything combined in a baggie.

    Place in the fridge and allow to marinate for 1-3 hours.

    Slice/chop your mushrooms, bok choy, and green onions, set aside.

    An 8 part image showing the sauce being mixed and the vegetables sliced up.

    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.

    A 5 part image showing the konjac noodles being drained and cooked dry.

    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.

    A 5 part image showing the chicken being cooked in the pan, then the vegetables and sauce being added.

    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.

    A 5 part image showing the noodles, sauce, and green onions being added to the pan in stages, and mixed in.

    Add green onions and sesame seeds to pan, stir well to combine.

    Serve hot!

    A close up view of a white bowl of low carb Shanghai noodles.

    More International Keto Recipes

    Looking to add some international flavour to your menu? Try some of these low-carb versions of my favourites!

    Keto Cabbage Rolls
    Keto Chicken Biryani
    Low Carb Chicken Korma
    Keto Doro Wat
    Keto Gyoza [Potstickers]
    Keto Manakish
    Easy Keto Ramen Recipe
    Keto Orange Chicken
    Keto Pad Thai
    Keto Perogies
    Keto Sauerkraut Buns
    Keto Fried Cauliflower Rice
    Keto Sushi Rice
    Low Carb Vietnamese Noodle Salad
    Keto Sesame Chicken
    Paleo Stuffed Grape Leaves
    Sugar Free Furikake Seasoning
    Easy Keto Butter Chicken

    ... also, be sure to check out our International Keto Recipes for even more options!

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @LowCarbHoser - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    A close up view of a white bowl of low carb Shanghai noodles.

    A close up view of a white bowl of low carb Shanghai noodles.
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    5 from 1 vote

    Low Carb Shanghai Noodles

    Going keto doesn't mean having to sacrifice your favourite comfort foods. This low carb Shanghai noodles recipe is easy, and FULL of flavour!
    Prep Time10 mins
    Cook Time25 mins
    Marinating Time1 hr
    Total Time1 hr 35 mins
    Course: Main Course
    Cuisine: Asian, Low Carb
    Diet: Diabetic, Gluten Free, Low Lactose
    Servings: 3 People
    Calories: 288kcal

    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

    Can Substitute kelp noodles, if needed
    Can substitute pork or beef, if desired.

    Nutrition

    Calories: 288kcal | Carbohydrates: 11g | Protein: 35g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 1273mg | Potassium: 824mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3626IU | Vitamin C: 38mg | Calcium: 158mg | Iron: 3mg

    A close up view of a white bowl of low carb Shanghai noodles.

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