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.
Course Soup
Cuisine Japanese
Keyword Asian chicken noodle soup, Japanese chicken udon, keto Asian noodle soup, keto udon, low carb Asian noodle soup, low carb udon
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2


  • 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.