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prep time
10 min
cook time
10 min
ready time
20 min
Low Carb Vegan Chow Mein
This vegan Keto take on a Chinese chow mein is loaded with tender low carb vegetables, Keto-friendly noodles and a sweet and tangy chow mein inspired sauce. Our quick and easy stir fry is perfect for weekday lunches or dinners when you are short on time. This vegan chow mein is the perfect accompaniment to a Keto-friendly vegan protein of your choice or served alongside your favorite Chinese inspired low carb sides.
Can I Use Shirataki Noodles?
We have chosen to use zucchini noodles in our vegan chow mein, packing the dish with nutritious low carb vegetables. If you would prefer, you may substitute the zucchini noodles for Shirataki noodles to create a more authentic noodle texture. Cook the Shirataki noodles as per the packet instructions and incorporate them into your stir-fried vegetables before adding the sauce. Please be sure to adjust your macros if you choose to make any ingredient substitutions.
Serving Suggestions
This easy vegan Keto chow mein makes an excellent Chinese inspired side or base for a main dish. Once prepared, the stir-fried vegetables and noodles are the perfect base for topping with your preferred Keto protein. Why not try with our baked Chinese tofu for a source of Keto friendly protein. This recipe can be found in our lunch section. Alternatively, serve with your favorite Chinese tempeh or seitan recipes.
Net Carbs
8.2 g
Fiber
7 g
Total Carbs
21.4 g
Protein
3.3 g
Fats
12.7 g
191 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Organic Zucchini Noodles by Whole Foods
3 cup
Olive Oil
2 tablespoon
Tamari Sauce
2 tablespoon
Lime Juice, Fresh
2 teaspoon
Sesame Oil
2 teaspoon
Scallions
2 large
Garlic
1 clove
Sesame Seeds
1 teaspoon, whole pieces
Xantham Gum Gluten Free by Hodgson Mill
1 tsp
Green Bell Pepper
½ medium - 2 1/2" diameter x 2 3/4"
Red Bell Peppers, Raw
½ medium - 2 1/2" diameter x 2 3/4"
Red Cabbage
½ cup
Cabbage
½ cup
Maple Flavored Syrup by Lakanto
½ tablespoon
Ginger Root, Raw
½ slice - 1" diameter
Recipe Steps
steps 5
20 min
Step 1
Thinly slice the bell peppers, scallions and cabbage. Crush the garlic and grate the ginger. Heat the olive oil in a large skillet or wok over a medium heat. Add the prepared vegetables, garlic and ginger to the skillet with the hot oil. Stir fry the vegetables for 6 minutes until just tender. Stir regularly, taking care not to burn the garlic and ginger.Step 2
While the vegetables are cooking you can prepare the Keto chow mein sauce. Add the tamari sauce, lime juice, lakanto syrup, and sesame oil to a small bowl. Add the xanthan gum and whisk everything together until smooth and well combined.Step 3
Add the zucchini noodles to the skillet. Stir well to combine, cooking the zucchini through for just a few minutes until only just tender. It is important not to overcook zucchini noodles or they will become too soft - they should only need a couple of minutes. If the skillet is a little dry, you may add just a splash of water or a little more oil as needed.Step 4
Drizzle the Keto chow mein sauce over the cooked noodles and stir-fried vegetables. Remove from the heat. Toss to combine, coating everything evenly in the sauce.Step 5
Divide into individual serving bowls. Scatter the sesame seeds evenly over each bowl. Serve hot with your preferred topping or sides. Please account for any additional ingredients in your macros.
