Low Carb Vegan Keto Lo Mein - A healthy, gluten free alternative to takeout!

Vegan Keto Lo Mein

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.

Low Carb Vegan Keto Lo Mein - A healthy, gluten free alternative to takeout!

Vegan Keto Lo Mein

Yield: 1 large bowl of lo mein

Serving Size: 1/2 recipe

Calories per serving: 139

Fat per serving: 8.6g

Carbs per serving: 4.9g net

Protein per serving: 7.8g

Fiber per serving: 4.5g

Vegan Keto Lo Mein


  • 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
    For the Sauce
  • 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!)


  1. Open kelp noodles, and soak them in water.
  2. In a saucepan on medium low heat, toss in sauce ingredients, as well as the veggies and edamame.
  3. 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).
  4. 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
  5. 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.
  6. Serve, and enjoy!
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  • Helen August 23, 2016 at 8:05 am

    This looks great! I’ve been curious about kelp noodles but too afraid to actually try them. Maybe I should take the plunge.

    Are they much like mung bean noodles? I do like those.

    • Liz August 23, 2016 at 6:37 pm

      Hi Helen! Thanks for the comment. I actually haven’t tried mung bean noodles! These are like a crunchier shiritaki noodle, that soften to an al genre spaghetti texture when cooked. Definitely worth a try!

  • Nicole Jones September 4, 2016 at 2:12 pm

    This turned out awesome! I literally licked the bowl! I added a sprinkle of a stevia/erythritol mix called Pyure and doubled the coconut aminos and hot sauce. Added a bit of olive oil to the finished product to up the fats. Thanks for the recipe!!

    • Liz September 4, 2016 at 2:38 pm

      I’m so glad you like it!! I’m making this for myself tonight, and am definitely going to try those additions! 😀

  • Nicole Jones September 7, 2016 at 1:27 pm

    What are your thoughts on Miracle Noodles?

    • Liz September 8, 2016 at 8:27 am

      I love miracle noodles! I tend to switch back and forth between miracle noodles and kelp for some variety. Have you tried miracle noodles?

      • nicolej September 8, 2016 at 9:26 am

        Yes and I love them too! I have not tried the kelp noodles bc I have Hashimotos and there is a huge debate about iodine so for now I avoid it.

        • Liz September 11, 2016 at 7:59 am

          Oh, definitely a wise decision there! Miracle noodles are great, so there’s really no need to risk it!


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