It’s hard to believe, but we’re now up to 150+ low-carb/keto recipes on LCA in a little over 5 months!
We’re not going to lie, the struggle’s been real and we’ve clocked countless hours in the kitchen coming up these recipes but we’re so happy to be doing something we really enjoy!
So thank all to all the visitors for supporting LCA and hopefully, we can continue to all grow together!
And in celebrating this milestone, we thought it’d be fitting to share a variation of one of our first recipes we published here on LCA with this Japanese Chicken Udon with Shirataki Noodles recipe!
Much like how there are different variations of pasta, there are many variation of udon such as tempura, kitsune (fried sweet tofu), vegetable, etc. And although they all use the same base, the subtle differences in the main ingredients really does change the profile and complexion of the dish.
In this recipe, using chicken instead of beef gives the soup broth more oil and brings out the subtleties of the dashi broth to the forefront. I really do enjoy both styles of udon and hopefully you will as well!
And just like the beef udon counter-part, this one is super easy to make as well! We start with making some Dashi to serve as the soup base. From there, we simply add some Swerve/Monkfruit, Soy Sauce, Japanese cooking sake and salt for the flavors along with cut cubed chicken. Once all that is cooked, we simply finish up with some Shirataki Noodles and green onions! Simply as that and it’ll probably will take you less then 10 minutes to make!
This dish is a delicate balance between sweet and saltiness paired with a perfect umami finish at only ~1g net carbs per serving. It’s really is a great dish to have when you are in the mood to eat something on the lighter side.
The special ingredients you would need for this one would be Shirataki Noodles, Swerve/Monkfruit, Bonito Flakes, Soy Sauce and Japanese cooking sake. All these can be picked up on Amazon (aside the sake) or a local Asian supermarket.
Now, let’s get cooking!
Prepping Time 10M
Cooking Time 5M
Total Time 15M
Net Carb/Serv ~1g
1) Gather all the ingredients.
3) In the meantime, slice green onion at 45 degree angle and set aside.
4) Cut chicken into 1/2 x 1/2 inch blocks and set aside.
5) Bring Dashi to a boil on high heat. Once boiling, reduce heat to medium-low, add chicken into stovetop pot followed by Soy Sauce, Swerve/Monkfruit, Japanese sake and salt. Cover 7/8 of the way and cook for 3-5 minutes until chicken is cooked through. Once chicken is cooked, taste and adjust with salt to preference.
6) In the meantime, prepare Shirataki Noodles by straining prepacked liquid and washing noodles under cold water. Set aside in a bowl.
Hope you enjoy your low-carb/keto Japanese Chicken Udon with Shirataki Noodles!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!
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Japanese Chicken Udon with Shirataki Noodles
- 6 oz Chicken Thigh (boneless and skinless)
- 2 cups Dashi
- 1 tsp Soy Sauce
- 1 tsp Japanese Sake
- 1 tsp Swerve/Monkfruit
- 1/8 tsp Salt (to taste)
- 1 stalk Green Onion
- 8 oz Shirataki Noodles (we used the Fettuccine for this recipe)
- 1/8 tsp Togarashi (optional to taste)
- Gather all the ingredients.
- Make 2 cups of Dashi in a stovetop pot.
- In the meantime, slice green onion at 45 degree angle and set aside.
- Cut chicken into 1/2 x 1/2 inch blocks and set aside.
- Bring Dashi to a boil on high heat. Once boiling, reduce heat to medium-low, add chicken into stovetop pot followed by Soy Sauce, Swerve/Monkfruit, Japanese sake and salt. Cover and cook for 3-5 minutes until chicken is cooked through. Once chicken is cooked, taste and adjust with salt to preference.
- In the meantime, prepare Shirataki Noodles by straining prepacked liquid and washing noodles under cold water. Set aside in a bowl.
- Add Shirataki Noodles into the stovetop pot, transfer to serving bowl and top with green onions and sprinkle of optional Togarashi.
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