Keto Yakisoba Noodles

Another great Keto shirataki noodle recipe is this Keto Yakisoba. This is the best low carb Yakisoba recipe that we've come across. Al dente shirataki noodles are stir-fried along with cabbage, savory mushrooms, red bell peppers, carrots, and julienned white onion. The entire noodle stir fry is seasoned with a deliciously, authentic sauce made from Worcestershire sauce, soy sauce, oyster sauce, a little sweetener, and garlic powder. This meal is a blank canvas for any variety of meats you would like to add (think grilled shrimp, chicken, pork, or ahi tuna) or can be eaten alone as a vegan/vegetarian dish with added tofu and avocados on the side.

Can I use other combinations of vegetables?

Certainly! Other low carb vegetables like bok choy, asparagus, spinach, broccoli, green beans, and kale would all be excellent additions to Yakisoba. When adding different vegetables, keep the carb count in mind. If using vegetables like carrots, keep the amount of carrots on the small side (mostly to add flavor and color).

Serving suggestions

Keto Yakisoba Noodles would be delicious with Low Carb Asian Seared Tofu with Burst Cherry Tomatoes and Peas https://www.carbmanager.com/recipe/low-carb-asian-seared-tofu-with-burst-cherry-tomatoes-and-peas.

How do I remove as much water as possible from the shirataki noodles?

Shirataki noodles hold a lot of moisture, so it is a good idea to drain them twice. To do this, remove them initially from the package. Then place them into a safe microwave bowl and microwave them on high for 3 minutes. This helps the noodles to release more water. Drain them a second time. They are now ready to be used and placed into the wok. The noodles will be cooked in the wok very well, which will help them become drier as they are stir-fried.