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Aside from my mother’s soul-food, my favorite type of food is Asian – Asian Fusion, Chinese, Thai, you name it. So, as you might imagine, I love to cook Asian-style dishes at home. Like many awesome comfort foods, Asian dishes are usually filled with a ton of carbs (e.g., noodles, rice, sugar) so I was happy to remake Lo Mein with some of my favorite low-carb and keto-friendly substitutes. Even though I paired this with shrimp (because it’s quick to cook), you can add in whichever protein that you wish. You should also note that the habaneros are super optional! I used 3 because my husband dared me to, but the average person might find that way too spicy. You should omit them or just use one.
2 packages of Miracle Noodle Spaghetti, rinsed and cut in half
- 1 tbsp Swerve, granulated
- 1/2 cup dark soy sauce (This is a bit saltier than regular soy sauce and also know as Sushi Soy Sauce)
- 1/4 cup light soy sauce (This is the regular soy sauce that you typically buy – it is different from soy sauce that has “light sodium”)
- 6 tsp toasted sesame oil
- 1.5 tsp minced ginger
- 6 cloves garlic
- 2 tbsp rice vinegar
Note. If you do not have (and don’t want to get) light and dark soy sauce then 3/4 cups of light soy sauce (what most people have at home) will work.
- 1 lb shrimp, peeled, deveined, and rinsed
- 2 mini bell peppers, chopped
- 2 cups Bok Choy, leaves removed from root
- 1/2 cup mushrooms
- 5 green onions, chopped
- 1- 3 habaneros, thinly sliced (optional)
- 1 tbsp Olive Oil for cooking
- Whisk all of the ingredients for the sauce in a small bowl
- Heat 1 tbsp olive oil on medium heat
- Add all vegetables (the add-ins) and cook until they are starting to get tender (~2 minutes)
- Add Miracle Noodles and sauce. Cook until noodles start to change color (~7 minutes)
- Add shrimp and cook until mostly pink (~2 minutes)
- Remove from heat