Low Carb Yakisoba

Say goodbye to carb-loaded stir-fries and hello to a healthier twist with this Low Carb Yakisoba! Crafted with nutrient-rich shirataki noodles, tender slices of chicken, and a medley of vibrant vegetables, this dish delivers all the savory, umami-packed flavors you love without breaking your low-carb goals. Infused with the fragrant duo of sesame oil and ginger, and a customizable kick of Sriracha, every bite is a guilt-free delight. Ready in just 35 minutes, this quick and satisfying one-pan meal is perfect for weeknight dinners or meal preps. Garnished with green onions and sesame seeds, it’s a flavorful, keto-friendly take on a Japanese classic!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add the shredded cabbage to the skillet and stir-fry for an additional 2 minutes, allowing it to slightly wilt.

Step 5

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.

Step 6

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.

Step 7

Remove the skillet from heat. Taste and adjust seasoning if needed.

Step 8

Garnish with sliced green onions and sesame seeds before serving. Enjoy your Low Carb Yakisoba!

Nutrition Facts

Serving size	(1591.2g)

Amount per serving	% Daily Value*
Calories	1603.8

Total Fat 78.4g	0%
Saturated Fat 13.4g	0%
Polyunsaturated Fat 13.7g
Cholesterol 385.6mg	0%
Sodium 2815.1mg	0%
Total Carbohydrate 67.9g	0%
Dietary Fiber 23.7g	0%
Total Sugars 33.5g
Protein 151.0g	0%

Vitamin D 31.8IU	0%
Calcium 323.6mg	0%
Iron 8.5mg	0%
Potassium 2555.9mg	0%

*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.

Source of Calories

Fat: 44.6%

Protein: 38.2%

Carbs: 17.2%