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Keto Chicken Lo Mein Recipe With Kelp Noodle

Keto Chicken Lo Mein With Kelp Noodles

  • Author: Charisse Thiel
  • Total Time: 15
  • Yield: 2-3 1x


The key to this Keto Chicken Lo Mein  tasting like real asian lo mein takeout is ALL in the sauce! The noodles are very low calorie (6 calories a SERVING!), very low carb and are made with … SEA KELP! Don’t let that scare you away though, they are ULTRA delicious and undetectable as as anything other than a “NOODLE” by even my 3 year old!  A MUST TRY!



The Cooking Sauce:

  • 1 Tablespoon + 1 teaspoon Soy Sauce
  • 1.5 teaspoons coconut aminos (can sub soy sauce + 1/2 tsp more sweetener)
  • 2 teaspoons Oyster Sauce (NO SUBS! can find in regular grocery stores!)
  • 1/2 Tablespoon Mirin or Asian Cooking Wine (“Shaoxing Wine”) * See note 1 (can sub cooking sherry + 1/2 tsp sweetener)
  • 1/2 Tablespoon Sesame Oil
  • 1 teaspoon Erythritol or Monkfruit (can sub 1.5 tsps allulose)
  • large pinch of white pepper
  • 1/8th teaspoon xantham gum

Lo Mein Ingredients:

  • 1 lb. Chicken Thighs, cut into cubes or  small little strips
  • 1 Tablespoon Avocado Oil
  • 1.5 teaspoons garlic, chopped (about 3 cloves)
  • 1/4 Cup carrots, julienned or “shredded”
  • 2 Green Onions cut into pieces & DIVIDED.
  • 1/2 cup of green cabbage, very thinly sliced (or other veggie of choice)
  • 1 Package of Kelp Noodles
  • 1/2 cup Broccoli with stalks cut very short to make small broccoli pieces, (recommended to be steamed seperately and added to lo mein after cooking)  totally optional


1.) Mix all Sauce ingredients, except the xantham gum.   Whisk well.   Sprinkle the xantham gum in while whisking.  Set aside.

2.)   Take Kelp Noodles out of package and rinse thoroughly in HOT water in a colander for 30-60 seconds. Use your hands to break apart the noodles and loosen them (don’t worry they soften up when you cook them!).  Set drained colander aside.

3.) Add Avocado Oil to skillet with chopped garlic and turn on heat to Medium/High .   Cook for 30 seconds while the pan heats up. Add Cubed chicken thighs. Cook, stirring  as you go for even browning for 1-2 Minutes.  Once the chicken has started browning on all sides (it’s okay if it’s still slightly pink), then add all your veggies ( except broccoli you can steam seperately if you want, it cooks more evenly that way????‍♀️) and  use a  little more than  half of the green onions (save the rest for topping!).  Cook for 1-2 minute over medium/high heat.   Add the Kelp Noodles & all of your cooking sauce. Continue to cook while mixing around the noodles with Tongs until the noodles are sufficiently softened and the sauce has thickened  & soaked into the noodles ( I usually let mine cook  for 3-5 minutes at the end because we like the kelp noodles to be on the softer side).

4.) Serve immediately, garnished with the remaining green onions.  Add Sriracha if you want a little extra spicy kick! 🙂  Store Leftovers in the fridge and reheat in the microwave for 30-60 seconds (it tastes exactly the same reheated!).


Note 1: Mirin Cooking Wine OR Asian cooking wine “shaoxing wine”  is an ASIAN STAPLE in  traditional lo mein, and is what really gives this dish authentic taste!   You can find it at most grocery stores, all asian grocery stores, and online here.    If you can’t find it though, you can substitute regular cooking sherry plus 1/2 tsp sweetener (such as erythritol or monkfruit).

Note 2: I Highly recommend cooking your cabbage, or other veggie substitute (if they hold a lot of moisture like caggage does!) in a seperate pan and then adding to your lo mein at the end.    You CAN  cook them directly in the pan during the same step you add the carrots (I have done this before!!), it just seems to add a little bit of extra moisture to the sauce, so it doesn’t get as THICK as it would if you cook it in another pan. If you don’t mind the sauce a little bit watered down, and don’t want to dirty a second pan, then by all means GO FOR IT! 🙂    If you want to use a second pan, I typically just add 1 tsp of oil, a splash of soy sauce, a tiny splash of oyster sauce, and a 1 TBSP of water or so over medium heat, and let it cook down for 5-7 minutes, until it starts to caramelize and soften.  YUM! 

Net Carbs =  5.33 g net carbs Per serving (serving size is half the recipe)

*Sugar alcohols  from erythritol are not counted in total net carbs, since they don’t affect blood sugar (they’re 0 net carbs)! 

Carb counts vary based on the brands of each item used.  My calculations are for the brands listed/suggested.

  • Prep Time: 5
  • Cook Time: 10


  • Serving Size: 2 LARGE Servings (could make 3)
  • Calories: 352
  • Fat: 16.8 g
  • Carbohydrates: 5.33 g net carbs
  • Protein: 38.22 g