Low Carb Yakisoba
Discover a healthier twist on a Japanese classic with this irresistible Low Carb Yakisoba recipe! Packed with vibrant vegetables like shredded cabbage, julienned carrots, and zucchini, along with tender slices of chicken, this dish brings all the bold flavors of traditional yakisoba without the carbs, thanks to shirataki noodles. Coconut aminos and sesame oil deliver savory umami notes, while aromatic garlic and ginger elevate the taste profile. Perfectly stir-fried with a touch of sriracha for optional heat, this quick 35-minute meal is gluten-free, keto-friendly, and a perfect choice for those seeking a nutritious yet satisfying dinner. Garnished with green onions and sesame seeds, it’s a guilt-free comfort food that doesn’t skimp on flavor!
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Recipe Information
Ingredients
- 2 packs (7 oz each) Shirataki noodles (konjac noodles)
- 1 lb Boneless chicken thighs (or breast, thinly sliced)
- 3 cups Cabbage, shredded
- 1 large Carrot, julienned
- 1 medium Zucchini, julienned
- 1 medium Onion, thinly sliced
- 4 tablespoons Coconut aminos (or low-sodium soy sauce for non-strict low-carb)
- 2 tablespoons Sesame oil
- 2 tablespoons Avocado oil (or neutral high-heat oil)
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Sriracha (optional)
- 2 stalks Green onions, sliced
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Drain and rinse the shirataki noodles thoroughly under cold water. Boil them for 2-3 minutes to remove any residual odor, then drain and dry well by patting with a paper towel. Set aside.
In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat. Add the sliced chicken and season with salt and pepper. Stir-fry for 5-7 minutes, until cooked through and golden brown. Remove and set aside.
In the same skillet, add the remaining tablespoon of avocado oil. Toss in the onion, carrots, and zucchini. Stir-fry for 3-4 minutes until slightly softened.
Add the shredded cabbage to the skillet and stir-fry for an additional 2 minutes, allowing it to slightly wilt.
Push the vegetables to the side of the skillet and add the sesame oil, minced garlic, and grated ginger to the center. Stir for about 30 seconds until fragrant, then mix the aromatics with the vegetables.
Add the cooked chicken back into the skillet, followed by the shirataki noodles. Pour in the coconut aminos (or low-sodium soy sauce) and optional Sriracha if a spicy kick is desired. Toss everything together thoroughly to combine and heat through, about 2-3 minutes.
Remove the skillet from heat. Taste and adjust seasoning if needed.
Garnish with sliced green onions and sesame seeds before serving. Enjoy your Low Carb Yakisoba!
Nutrition Facts
Calories |
1604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2815 mg | 122% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 33.5 g | ||
| Protein | 151.0 g | 302% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 324 mg | 25% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2556 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
