Vegan Keto Lo Mein

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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!
  • To increase the protein, you could also add in mushrooms, edamame, spinach, tempeh or tofu. You could also toss on some beyond meat “chicken” strips, and it would be pretty fabulous.
  • I like to make vegan keto scallion pancakes to go along with these noodles!

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

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

Vegan Keto Lo Mein

Print Recipe
This gluten free, vegan low-carb lo mein is a great substitute for a takeout classic. It's easy to make, delicious and keto friendly!
Course entree
Cuisine takeout
Servings 1 large bowl of lo mein
Calories 195


  • 1 package kelp noodles
  • 2 tbsp shredded carrots
  • 1 cup frozen broccoli

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!


  • Open kelp noodles, and soak them in water.
  • In a saucepan on medium low heat, toss in sauce ingredients, as well as the broccoli.
  • 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!


Serving: 1 | Calories: 195kcal | Carbohydrates: 4.4g | Protein: 5.1g | Fat: 13.9g | Fiber: 4.5g

Join the Conversation

  1. 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.

    1. Liz Author says:

      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!

  2. Nicole Jones says:

    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!!

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

  3. Nicole Jones says:

    What are your thoughts on Miracle Noodles?

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

      1. 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.

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

  4. I didn’t have any “kelp noodles” on hand. So I tried this using the stem of the fresh broccoli and my spiralizer to make a noodle substitute.

    1. Liz Author says:

      This is such a great idea! Thank you for sharing!

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