A little while ago, one of our visitors made a comment about how they inadvertently ended up making a low-carb/keto yakisoba from our Asian Crack Slaw recipe. That comment inspired us to actually seek out and create a full on low-carb/keto yakisoba recipe for everyone to enjoy!
For those that are not familiar with yakisoba, it literally translates to fried noodles, and that’s pretty much the base of it. You could think of it as Japanese Stir Fry Noodles. It’s cooked along with cabbage, shiitake mushrooms, beef, onions and served with yakisoba sauce.
The real special part of this dish though is that it’s the staple food of Japanese festivals and no summer festival would be complete without an offering of this delicious dish!
But for us being carb conscious, we had to make some modifications on the traditional recipe to be able to enjoy this dish.
So here’s the recipe that we feel still maintains the authentic slightly sweet soy sauce flavor bursting with tangy umami taste of yakisoba while cutting down the carbs! Hope you enjoy it!
The special ingredients needed for this recipe are Shirataki Noodles, Dried Shiitake Mushrooms, Swerve/Monkfruit, Sugar-Free Ketchup, Oyster Sauce (you can skip this if you are strict keto), Bonito Flakes and Soy Sauce. All these can be picked up on Amazon or a local Asian Supermarket. If you do have access to a local Asian Supermarket, you could also pick up optional Dried Seaweed Powder and Beni Shoga (red pickled ginger).
Note – You can usually get thinly sliced beef at your local Asian supermarket under packages labeled shabu-shabu (thin) or sukiyaki (slightly thicker). Either of these would work for this recipe. Also, you can slice your own meat from a rib roast.
Now, let’s get cooking!
Prepping Time 10M
Cooking Time 5M
Total Time 15M
Net Carb/Serv ~6g
Serving 1
Ingredients
Stir Fry
- 1/4 lb Thinly Sliced Beef/Pork/Chicken
- 8oz Spaghetti Shirataki Noodles (1 pack)
- 2 Pieces of Dried Shiitake Mushrooms
- 1/4 Medium Onion
- 2 Whole Cabbage Leaves
- 1 tbsp Neutral Cooking Oil (oil with no taste)
- 1 tbsp Bonito Flakes
- 1/8 tsp Black Pepper (optional)
- 1 tsp Dried Seaweed Powder (optional)
- 1 tbsp Beni Shoga (pickled red ginger) (optional)
Sauce
- 1 tbsp Swerve/Monkfruit
- 1 tsp Soy Sauce
- 1 tsp Oyster Sauce
- 2 tsp Sugar-Free Ketchup
- 2 tbsp Worcestershire Sauce
Directions
1) Gather all the ingredients.
2) In a small mixing bowl, soak Dried Shiitake Mushroom in 1/2 cup warm water until softened. Approx 10 minutes. For faster results, put a heavy bowl on top of the mushrooms to weigh it down.
3) In the meantime, combine and mix all ingredients for sauce – Swerve/Monkfruit, Soy Sauce, Oyster Sauce, Sugar-Free Ketchup and Worcestershire Sauce. Set aside.
4) Finely slice onions and set aside.
5) Finely slice cabbage leaves and set aside.
6) Chop the meat into bite size pieces and set aside.
7) Prepare Shirataki Noodles by straining prepacked liquid and washing noodles under cold water. Set aside in a bowl.
8) After Dried Shiitake Mushroom are softened, remove from the bowl, finely slice and set aside.
9) In a large frying pan, add cooking oil and bring up to temperature over high heat. Once oil starts to lightly smoke, carefully add onions. Mix well and cook for 1 minute.
10) After 1 minute, add in meat and continue to mix and cook for additional 1 minute.
11) Add in cabbage and shiitake mushroom and cook until cabbage is tender, about 2 minutes.
12) Finally, add in Shirataki Noodles, sauce, and optional black pepper, mix well and cook for 1 more additional minute. Serve hot and top with Bonito Flakes and optional Dried Seaweed Powder and Beni Shoga (pickled red ginger).
Hope you enjoy your low-carb/keto Stir Fry Noodles- Yakisoba!
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Low Carb Stir Fry Noodles- Yakisoba
Ingredients
Stir Fry
- 1/4 lb Thinly Sliced Beef/Pork/Chicken
- 8 oz Spaghetti Shirataki Noodles 1 pack
- 2 Pieces Dried Shiitake Mushrooms
- 1/4 Whole Medium Onion
- 2 Whole Cabbage Leaves
- 1 tbsp Neutral Cooking Oil oil with no taste
- 1 tbsp Bonito Flakes
- 1/8 tsp Black Pepper optional
- 1 tsp Dried Seaweed Powder optional
- 1 tbsp Beni Shoga - pickled red ginger optional
Sauce
- 1 tbsp Swerve/Monkfruit
- 1 tsp Soy Sauce
- 1 tsp Oyster Sauce
- 2 tsp Sugar-Free Ketchup
- 2 tbsp Worcestershire Sauce
Instructions
- Gather all the ingredients.
- In a small mixing bowl, soak dried Shiitake mushroom in 1/2 cup warm water until softened. Approx 10 minutes. For faster results, put a heavy bowl on top of the mushrooms to weigh it down.
- In the meantime, combine and mix all ingredients for sauce - Swerve/Monkfruit, Soy Sauce, Oyster Sauce, Sugar-Free Ketchup and Worcestershire Sauce. Set aside.
- Finely slice onions and set aside.
- Finely slice cabbage leaves and set aside.
- Chop the meat into bite size pieces and set aside.
- Prepare Shirataki Noodles by straining prepacked liquid and washing noodles under cold water. Set aside in a bowl.
- After dried Shiitake mushroom are softened, remove from the bowl, finely slice and set aside.
- In a large fyring pan, add cooking oil and bring up to temperature over high heat. Once oil starts to lightly smoke, carefully add onions. Mix well and cook for 1 minute.
- After 1 minute, add in meat and continue to mix and cook for additional 1 minute.
- Add in cabbage and shittake mushroom and cook until cabbage is tender, about 2 minutes.
- Finally, add in Shirataki Noodles, sauce, and optional black pepper, mix well and cook for 1 more additional minute. Serve hot and top with Bonito Flakes and optional Dried Seaweed Powder and Beni Shoga (pickled red ginger).
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Cool! One question, we don’t have to pre-boil the shirataki?
Hey Judy!! You can if you want to, but I found just pan frying it at the end works fine. IMO, shirataki noodles doesn’t get too much softer than how it comes packaged, so boiling it wouldn’t amount to a noticeable difference.
Oh, I see what you are saying. Thanks for the reply!!
No problem!