Yakisoba Noodles

About

Another great Keto shirataki noodle recipe is this Keto Yakisoba. This is the best low carb Yakisoba recipe that we've come across. Al dente shirataki noodles are stir-fried along with cabbage, savory mushrooms, red bell peppers, carrots, and julienned white onion. The entire noodle stir fry is seasoned with a deliciously, authentic sauce made from Worcestershire sauce, soy sauce, oyster sauce, a little sweetener, and garlic powder. This meal is a blank canvas for any variety of meats you would like to add (think grilled shrimp, chicken, pork, or ahi tuna) or can be eaten alone as a vegan/vegetarian dish with added tofu and avocados on the side.

Can I use other combinations of vegetables?

Certainly! Other low carb vegetables like bok choy, asparagus, spinach, broccoli, green beans, and kale would all be excellent additions to Yakisoba. When adding different vegetables, keep the carb count in mind. If using vegetables like carrots, keep the amount of carrots on the small side (mostly to add flavor and color).

Serving suggestions

Keto Yakisoba Noodles would be delicious with Low Carb Asian Seared Tofu with Burst Cherry Tomatoes and Peas

How do I remove as much water as possible from the shirataki noodles?

Shirataki noodles hold a lot of moisture, so it is a good idea to drain them twice. To do this, remove them initially from the package. Then place them into a safe microwave bowl and microwave them on high for 3 minutes. This helps the noodles to release more water. Drain them a second time. They are now ready to be used and placed into the wok. The noodles will be cooked in the wok very well, which will help them become drier as they are stir-fried.

Ingredients

24 ounce tofu shirataki spaghetti shaped noodle by house foods
1 tablespoon avocado oil
3 cup cabbage
4 ounce mushrooms
¼ large – 3" diameter x 3 3/4" red bell peppers, raw
1 small – 5 3/4" long or less carrots
1 small onion
1 cup bok choy
1 tablespoon avocado oil
2 tablespoon worcestershire sauce
2 tablespoon soy sauce
1 tablespoon chinese oyster sauce
1.333 tablespoon the ultimate icing sugar replacement by swerve
½ teaspoon garlic powder

Instructions

Prepare the shirataki noodles by draining them from their packages. Shake off as much of the excess water as possible. Then place them in a microwave safe bowl and microwave them on high for 3 minutes. This will help to release more water. Drain them a second time. Shake off the excess water again and set them aside. Also, mix the sauce ingredients which include the Worcestershire sauce, soy sauce, oyster sauce, sweetener and garlic powder and set this aside.
Heat a large wok over high heat until smoking. This will ensure the wok is hot enough for the best stir fry flavor. Add 1 tablespoon of oil and swirl the wok until coated well. You will want to add the vegetables in the order in which they will cook (starting with the vegetable that needs the longest cook time). Add julienned white onion and sliced mushrooms. Cook for a couple of minutes.
Next add julienned carrots and red bell pepper. Stir for one minute.
Next add the shredded cabbage and bok choy. If you do not have bok choy, substitute the amount of bok choy with cabbage. When the cabbage is almost wilted, remove the vegetables to a large bowl and set aside.
Add the other tablespoon of avocado oil and swirl the wok well. Add the drained noodles and stir fry them for several minutes, about 5-7 minutes to remove as much of the water from the noodles as possible.
Drain off some of the water from the vegetables that were set aside earlier as well. Then add those into the wok with the noodles. Stir fry and combine everything together. Pour the sauce over the stir fry and cook until some of the sauce evaporates and coats the noodles. Serve immediately!