Vegan Keto Asian Noodle bowl (low carb vegan Japanese recipe)

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Noodles are high in carbohydrates, but this noodle bowl is much lower in carbs because I’m using Shirataki noodles instead of rice noodles. Shirataki noodles contain only 5 grams of carbs per bag.  These noodles don’t have any flavor, so the sauce is a definite must; the noodles are also wonderful for texture, and this dish is so much better with noodles, than without them.

I swapped out a red bell pepper for a green bell pepper to lower the carbs. I also chose green onions instead of a white or yellow onion to lower the carb count. To reduce the carb count even more, you can omit the carrot and green bell pepper, and/or swap out the sauce for a little bit of warmed miso soup stock. To increase protein, add more tofu.

Vegan Keto Asian Noodle bowl (low carb)

Ingredients:

• 2 T coconut oil (you can sauté in a little bit of water if you prefer)
• 1 tsp fresh ginger, peeled, diced
• 1 small carrot, peeled and shredded
• Green bell pepper, cored, and sliced
• 1 large garlic clove, peeled and diced
• Bunch of green onions, washed and sliced
• Handful of washed, green spinach leaves, stems removed
• 1 bag shirataki noodles
• 1/2 box firm tofu, cut into bite-sized pieces
• 1 T sesame seeds

Sauce:

• 1 T sesame oil
• 1 T coconut aminos (it’s like soy sauce but with less salt, wheat-free & sweeter)
• 1 tsp rice wine vinegar

Place 1 tablespoon of coconut oil in a large skillet on medium heat. When the oil is melted, add ginger, carrot, and bell pepper. Keep stirring. After 1 minute, add the garlic, green onions, and spinach leaves, and cook one more minute. Remove from heat.  

Divide veggies into two bowls. Remove noodles from bag, rinse shirataki noodles and boil as instructed on the package. Add the remaining tablespoon of coconut oil to the pan and cook tofu so that it’s slightly brown on each side (or to lower calories or oil, heat in the microwave). You want the tofu to be warm throughout to match the temperature of the other ingredients. Rinse and drain the noodles after they are slightly cooked. Add the drained noodles to the tofu in the warm pan. Divide the tofu and noodles into the two bowls. Mix thoroughly so the veggies are on the top, middle, and bottom of the bowl.

Mix sauce ingredients in a small bowl and pour 1 ½ tablespoons of sauce on top of each of the two portions. Top with sesame seeds. Optional additional toppings: raw cashews, and/or sriracha sauce.

Calories 307       Net carbs 10 grams         Fat 24 grams      Protein: 4 grams

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