Try this keto Lo Mein using vegetable noodles for a deliciously healthy low carb dinner. Using veggie noodles instead of regular pasta makes this Chinese take out dinner lower carb and gluten free. Plus it only takes 20 minutes to make this vegetarian dinner and it has only 136 calories and 9.4g net carbs!
I was craving lo mein the other day but I don’t always like to get take out. While delicious, sometimes the wheat, salt, oil and sugar gets to me so I wanted to make a healthier version and came up with this keto lo mein using vegetable noodles!
It is all vegetables my friends. Where this differs from take out is that it doesn’t use udon or regular noodles and it’s not as salty or oily. However it is very tasty and I loved it.
These Asian veggie noodles totally satisfied my craving for Chinese take out and made me feel good about eating it because it was low calorie and pretty low carb!
Recipe ingredients I used.
For this keto Chinese recipe I used both turnip and zucchini noodles. I like the firmer texture of the turnips but wanted to use up some zucchini so I used both.
The keto sauce ingredients are olive oil, sesame oil, soy sauce, fresh garlic, fresh ginger root, hot pepper flakes and Swerve brown sugar substitute.This keto friendly stir fry sauce is a bit spicy yet sweet and really full of flavor.
If you have a problem with regular soy sauce you can substitute coconut aminos which is a Paleo soy sauce but cut back on the sweetener as it tends to add sweetness to the dish.
As for the stir fry vegetables I used broccoli florets, carrot slices and chopped bell peppers. I like to use fresh, not frozen broccoli as it adds too much water to the dish.
How to make vegetable noodles.
I have 2 spiralizer machines and one julienne peeler that I use to make veggie noodles because I just love them!
Today I used my Paderno spiralizer because I wanted a thicker noodle where as my Saladacco spiralizer makes more of an angel hair pasta shape. Check out this post to see what all the different types of noodle shapes you can make.
How to make keto lo mein using vegetable noodles.
This recipe can be done in 15-20 minutes so you can easily whip this healthy dinner on any busy weeknight.
- Chop up the vegetables into small bite sized pieces. Then make your turnip and zucchini noodles and set aside.
- Add just the chopped vegetables (broccoli, carrots and bell pepper) to a microwave dish, rinse and drain extra water. Cover with plastic wrap and cook in the microwave for 3 minutes. I love this microwave steamer for this.
- While the veggies are in the microwave, get out a large skillet and heat up to medium heat. Add the olive oil and heat up.
- Add the crushed garlic, crushed ginger and the hot pepper flakes. Let them saute for a minute and then add in soy sauce, sesame oil Swerve brown sugar sweetener. Mix sauce ingredients well to combine and cook for 2-3 minutes to dissolve the sweetener.
- Place the veggie noodles into the sauce and mix well to coat them all over. Cover and cook for 5 minutes. The veggies will let some water go and add to the sauce.
- Lastly add in the cooked veggies to the noodle mixture and mix well. Saute over medium high heat for 1-2 minutes to let the flavors combine and let off some of the excess liquid. (Please scroll down to view the recipe card.)
And that is all there is to it! You have a colorful, healthy and delicious vegetarian dinner or even a side dish. This low carb lo mein is low calorie and gluten free too!
Recipe tips and notes.
- You can garnish with some scallions or fresh herbs if you like. We had some Thai basil in my husband’s indoor herb garden that went great. We have really been getting a lot of use from these fresh herbs this winter.
- Other herbs you could use is fresh basil, cilantro or even parsley.
- I used some slivered toasted almonds on top once and pine nuts would be great too.
- I used hot pepper flakes but you could also use a hot sauce like sriracha sauce, chili garlic sauce or chili oil if you want in addition to the pepper flakes for more heat. I would add that to your own serving in case other people don’t like it that hot.
- Also water chestnuts, bamboo shoots or other vegetables like mushrooms, snow peas, green onion, etc can be used.
- If you wanted to make chicken lo mein you could dice chicken or use ground chicken breast and brown that first in the pan and then continue with the recipe. Or you could add some already cooked meat or proteins like shrimp, tofu, chicken, beef or pork to this dish to make it more of a meal.
- For an even lower carb dinner, you can substitute low carb noodles like Miracle noodles (shirataki) or Palmini noodles for the turnips and zucchini. Shirataki pasta is made from the konjac root and Palmini pasta is made from hearts of palm. Both are very low in carbs and would work fine in this recipe as would cabbage sliced very thin like pasta. (see my Thai red curry cabbage recipe!).
What to eat with these Asian veggie noodles.
I ate this for lunch today and it would definitely be a good vegetarian dinner. However if you wanted eat this as a side dish you could try this low carb Asian salmon recipe or these other low carb main dishes of Thai turkey burgers, air fryer chicken wings or air fryer pork kebabs.
All these keto recipes have Asian flavors that would go great with this dish.
I’m not going to lie to you. When I made this, I knew that neither my hubby nor son would eat this.
My hubby hates zucchini and turnips and well this is just too many vegetables for my son to handle. He barely eats regular lo mein. However one of these days I will win them over.
If you are a veggie lover like me, you are going to love this keto vegetarian dinner.
The nutritional information for 1 serving is: 136 calories / 7.3g fat / 13.8g carbs / 4.4g fiber / 4.6g protein = 9.4g net carbs
- 3 cups of vegetables, chopped (I used peppers, carrots and broccoli)
- 2 turnips, made into noodles
- ½ medium zucchini, made into noodles
- 1 tablespoon oil
- ½ teaspoon chile pepper flakes
- 3 cloves of garlic, crushed
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Swerve brown sugar sweetener
- 1 tablespoon sesame oil
- ¼ cup soy sauce
- Chop veggies into small bite sized pieces. Make the turnips and zucchini into noodles.
- Rinse the veggies (not noodles) and add to a microwave dish. Cover with plastic wrap and cook for 3 minutes.
- Meanwhile get out a large saute pan, heat your oil and then add the hot pepper flakes, ginger and garlic. Saute for 1 minute then add in soy sauce, Swerve sweetener and sesame oil to make the stir fry sauce.
- Add in the veggie noodles and mix well to coat them with the sauce. Then cover and cook for 5 minutes until the noodles are tender.
- Add in the cooked chopped vegetables and stir. Take off the heat and serve.
- If you have a problem with soy sauce you can substitute with liquid aminos like coconut aminos but cut back on the sweetener as they tend to add sweetness to the dish.
- You can garnish with green scallions or fresh herbs like Thai basil, cilantro, regular basil or even parsley.
- Try some slivered toasted almonds, pine nuts or toasted sesame seeds.
- I used hot pepper flakes but you could also use a hot sauce like sriracha sauce, chili garlic sauce or chili oil if you want in addition to the pepper flakes for more heat.
- You can add meat to this dish like chicken, beef, pork, shrimp or even try some tofu.
- For an even lower carb dinner, you can substitute low carb noodles like Palmini or shirataki noodles for the turnips and zucchini.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 136Total Fat: 7.3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgCarbohydrates: 13.8gFiber: 4.4gProtein: 4.6g