Keto Japanese Chicken Udon with Shirataki Noodles Cover

Japanese Chicken Udon with Shirataki Noodles


It’s hard to believe, but we are now up to 150+ low-carb/keto recipes on our website in a little over 5 months! 

We are not going to lie, it has been stressful, hard work and countless hours in the kitchen coming up these recipes but we are so happy to be doing something we really enjoy!  So we would like to thank all of our visitors for supporting this website and hopefully, we can continue to all grow together! 

In celebrating this milestone, we thought it would be fitting to share a variation of one of our first recipes we published here on LCA, our Beef Udon.  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!

Keto Japanese Chicken Udon with Shirataki Noodles Cover

This dish is low-carb/keto friendly at ~1g carbs per serving and filling enough to be the main course.  I would describe this soup as a delicate balance between sweetness and saltiness paired with a perfect umami finish.  It really is a great dish to have when you are in the mood to eat something on the lighter side.

Keto Japanese Chicken Udon with Shirataki Noodles Picture

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

Serving 2

Ingredients

Directions

1) Gather all the ingredients.

2) Make 2 cups of Dashi in a stovetop pot.

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 and cook for 3-5 minutes until chicken is cooked through.

6) In the meantime, prepare Shirataki Noodles by straining prepacked liquid and washing noodles under cold water.  Set aside in a bowl.

7) Once chicken is cooked through from step 5), taste and adjust with salt as needed.

8) Add Shirataki Noodles in stovetop pot and cook for 2-3 more minutes until desired tenderness is reached.  Transfer to serving bowl and top with green onions (scallions) and sprinkle of optional Togarashi.

Hope you enjoy our Keto Japanese Chicken Udon with Shirataki Noodles! 

If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

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More Recipes

Keto Japanese Chicken Udon with Shirataki Noodles Pin 2

 

Keto Japanese Chicken Udon with Shirataki Noodles Cover

Japanese Chicken Udon with Shirataki Noodles

The BEST Asian Low-Carb/Keto recipe for Japanese Chicken Udon with Shirataki Noodles. Enjoy this delicious traditional Japanese recipe at only ~1g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 2 votes
Course: Soup
Cuisine: Japanese
Keyword: ketochickenudon, ketojapanesenoodles, ketojapaneseudon, lowcarbchickenudon, lowcarbjapanesenoodles, lowcarbjapaneseudon
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Print Recipe

Ingredients

  • 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)

Instructions

  • 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.
  • In the meantime, prepare Shirataki Noodles by straining prepacked liquid and washing noodles under cold water. Set aside in a bowl.
  • Once chicken is cooked through from step 5), taste and adjust with salt as needed.
  • Add Shirataki Noodles in stovetop pot and cook for 2-3 more minutes until desired tenderness is reached. Transfer to serving bowl and top with green onions (scallions) and sprinkle of optional togarashi.

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