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Jul 07, 2021 2 min read

Yakisoba is a stir-fried noodle dish that dates back to the post-World World II era in Japan. It includes noodles, vegetables, protein, and sweet and salty flavors - pretty much everything needed for a satisfying meal! Plus, it is super easy to make.

With this recipe, you can make this noodle dish on a low-carb or keto diet! How, you ask? It is due to Nutrinoodles Shirataki Spaghetti! This low-carb pasta is made from the konjac plant and it has 0 net carbs. All it has are 3 grams of fiber and 10 calories.

It is ready to cook and eat from the bag, but there are a few preparation steps you can take if you like. You can rinse the noodles, boil them, and then dry them in a skillet if you like. The recipe below includes those steps. You can also cut the noodles into shorter pieces, since they can be quite long from the bag.

The following recipe suggests a range of wholesome vegetables, but you can add others if you like. Celery, cabbage, and broccoli florets are just a few. It is also okay to choose chicken or pork belly according to your tastes and dietary preferences.

The recipe stays low in carbs due to using low-sugar ketchup and sugar-free honey. If you prefer, chili paste or tomato paste can be used instead of ketchup. You can also substitute your preferred calorie-free sweetener for honey.

Recipe for Keto Shirataki Yakisoba

Serves 4


  • 3 tablespoon Worcestershire sauce
  • 2 teaspoons of soy sauce or low-sodium soy sauce
  • 1 tablespoon of sugar-free ketchup or chili paste
  • 2 teaspoons of sugar-free honey, such as made with xylitaol
  • 2 tablespoons of sesame oil (if using chicken)
  • 8 ounces of pork belly or 12 ounces of chicken
  • ½ onion, diced
  • 1 cup of sliced shiitake mushrooms
  • ½ cup shredded or julienned carrot
  • ½ cup julienned red pepper
  • ½ cup of sugar snap or snow peas
  • 2 packages of Nutrinoodles Shirataki Spaghetti
  • Optional: dried seaweed flakes, diced scallion, pickled ginger


  1. Drain the Nutrinoodles, rinse them, and boil them. Drain them, then heat them in a dry skillet for 2 to 3 minutes to dry them. Set them aside.
  2. To make the sauce, whisk the Worcestershire sauce, soy sauce, ketchup or chili paste, and honey in a bowl. Set aside.
  3. If using chicken, heat the oil in a pan and brown the chicken on each side. Otherwise, heat the pork belly until fat begins to render off.
  4. Add the onions, mushrooms, carrot, red pepper, and peas. Heat and stir until they are nearly cooked.
  5. Add the Nutrinoodles and sauce. Raise the heat and stir until liquid is cooked off.
  6. Plate and add garnishes if using. Serve and enjoy!

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