A little while ago, one of our visitors made a comment about how they inadvertently ended up making a yakisoba from our Asian Crack Slaw recipe. That comment inspired us to actually seek out and create a full on Japanese low carb stir fry noodles, aka 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.
Like most stir fry dishes, it’s really easy to make as the bases of the stir fry is to just throw ingredients into a frying pan while stirring and cooking. So we start by getting all the ingredients ready and prepared for easy access.
Next is to make the yakisoba sauce which consists of a Monkfruit Erythritol Blend, Soy Sauce, Oyster Sauce, Sugar-Free Ketchup, and Worcestershire Sauce mix.
Once everything is prepared, we begin with cooking the onions with meat, which traditional is beef but you can use chicken, pork or even shrimp if you prefer. After the meat is cooked, we simply throw in the rest of the vegetables along with the sauce, give it a nice mix and you’re all done!
The end result is a 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!
Now, let’s get making this Stir Fry Noodles Yakisoba recipe!
- 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 Monkfruit Erythritol Blend (or sweetener of choice)
- 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 – Monkfruit Erythritol Blend, 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 Stir Fry Noodles Yakisoba!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of healthy Asian inspired recipes!
Join us on Facebook to be part of our interactive discussions & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!
Stir Fry Noodles Yakisoba
Ingredients
Stir Fry
- 1/4 lb Beef thinly sliced
- 8 oz Shirataki Noodles spaghetti
- 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 Monkfruit Erythritol Blend or sweetener of choice
- 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 - Monkfruit Erythritol Blend, 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).
Video
Nutrition
*This page contains affiliate marketing links*
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!
I see this recipe is for a single serving, but a whole 8-oz pack of shirataki noodles seems like a lot for one person. Am I reading this right? Should I prepare 32 oz shirataki noodles when making this for my family of 4? Thanks in advance! I look forward to trying it!
Hello KT! 8 oz is definitely a big single serving that can be split into 2 servings for more of a medium appetite. We just went with a bigger serving as traditional Japanese yakisoba is usually a pretty big serving. Hope that answers your question!