Lo mein probably isn’t the first thing you think of when you hear “ketogenic” or “low carb,” but thanks to some strange cravings… a vegan keto lo mein recipe is here!
I haven’t had Chinese takeout in years. For starters, everything on the menu is either a gluten bomb, filled with meat, or both. Then, there are the carbs. Try to find a takeout recipe that isn’t LOADED with sugar – plus, the noodles! So, how do we go about making a vegan low carb lo mein? Kelp noodles!
Kelp noodles are amazing, and so verstile. They’re super low in calories and carbs (they’re basically all fiber), plus kelp has been known to bind to heavy metals. Pretty neat. I order kelp noodles online, but they’re pretty widely available in most larger grocery stores (assuming you live in a city). When raw, the noodle are cruncy, but they soften when soaked or cooked. These noodles also take on the flavor of whatever they sit in, and become super flavorful. A little bit of seasoning here can go a long way!
Notes on Making Vegan Keto Lo Mein:
- No, this doesn’t taste exactly like take out…but it’s close enough for me!
- The kelp noodles can be substituted for shiritaki noodles, which should be thoroughly drained and rinsed before adding to the pan.
- Tamari is gluten free soy sauce, but regular soy sauce, coconut aminos or Bragg’s liquid aminos are all perfectly fine substitutes!
- Many recipes call for bell peppers to be added, but I’m just not wild about them. If you really want, julienne some red bell pepper and toss it in with the carrots!
- You can really use whatever mushrooms you want here. I just used frozen because it’s easier.
- 1 package kelp noodles
- 1/4 cup julienned carrots
- 1/2 cup shelled edamame
- 1/4 cup slices mushrooms (I was lazy and used frozen)
- 1 cup frozen spinace
- 2 tablespoons tamari (or substitutes listed above)
- 1 tablespoon sesame oil
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- 1/4 tsp Sriracha (or whatever chili-type peppery sauce you may have!)
- Open kelp noodles, and soak them in water.
- In a saucepan on medium low heat, toss in sauce ingredients, as well as the veggies and edamame.
- Once the pan has come up to temp, add the noodles in and cover (drain the water off the noodles before adding them into the pan).
- Let simmer for a few minutes, occasionally stirring the noodles to spread them out so they soften and absorb the sauce. If the pan becomes dry, add a few tablespoons of water in to keep things from burning, and to allow the sauce to
- Once the noodles have softened, mix everything until ingredients are well-distributed, turn off the heat, and let the noodles sit in the pan until all the liquid in the bottom has been absorbed.
- Serve, and enjoy!