Low Carb Keto Sesame Asian Kelp Noodles Recipe

I used to think kelp noodles were just a crunchy, seaweed-flavored disappointment. Then I learned how to actually prepare them—so they soak up sauce, soften just enough, and play nice with stir-fried chicken and veggies. This version? It’s chewy, savory, packed with protein, and totally blood sugar-friendly.

You get the classic sesame garlic vibe, crispy-tender veggies, and none of the sluggish carb crash after. Bonus: It’s weeknight-fast and endlessly adaptable.

Why This One Works So Well

Most keto noodle substitutes either taste weird or fall apart in sauce. Not these. Kelp noodles stay firm-but-chewy, soak up flavor like champs, and clock in at zero net carbs. The trick? A quick soak in warm water before cooking—softens them just enough without turning them to mush.

And because coconut aminos bring salty-sweet depth without sugar or soy, the sauce hits that classic Asian flavor without the carb hit.

What I Used (And Why It Worked)

Stir-Fry:

• Kelp noodles (12 oz / 340g) – Virtually no carbs. Rinse and soak to fix the weird texture issue.
• Chicken breast (1 lb / 450g) – Lean protein that sears well in a hot pan.
• Mushrooms (10 oz / 280g) – Adds umami and absorbs sauce. Cook first to release moisture.
• Broccoli (2 cups / 200g) – High fiber, low net carbs. Holds up well to stir-fry.
• Carrots (3 large) – Slightly higher in carbs, but just enough for crunch and color. Sub with bell pepper if needed.
• Olive oil (1 tsp) – Just enough to get the sauté going without overdoing the fat.

Sauce:

• Coconut aminos (1/3 cup / 80ml) – Low-carb soy sauce alternative, with a hint of sweetness.
• Toasted sesame oil (2 tbsp) – Big flavor. A little goes a long way.
• Garlic (2 cloves) – Classic punchy base.
• Sesame seeds (3 tbsp) – Crunch, flavor, and healthy fats.

Keto Swaps That Actually Work

Swap This	For This	Notes
Chicken	Shrimp or tofu	Shrimp is ultra-fast. Tofu works if well-pressed and seared.
Carrots	Bell peppers or zucchini	Cuts carbs if you’re strict keto. Still colorful.
Coconut aminos	Tamari (gluten-free soy)	Lower carb than soy sauce, but less sweet. Add a pinch of monk fruit if needed.

Keto Missteps and How I Fixed Them

What Went Wrong	Why It Happens	How to Fix It
Mushy kelp noodles	Didn’t rinse or soak them	Soak in warm water 5–10 min before cooking
Watery stir-fry	Too many veggies at once	Cook mushrooms first, then add the rest
Bland sauce	Didn’t taste-test	Coconut aminos vary—adjust garlic or sesame oil

Step-by-Step: How to Make It

1. Soak the noodles – Rinse kelp noodles well, then soak in warm water for 5–10 minutes. Drain and set aside.
2. Cook mushrooms first – Heat 1 tsp olive oil in a large skillet or wok. Add mushrooms. Sauté 5–8 mins until all moisture is gone.
3. Add chicken, carrots, and broccoli – Spread chicken so it touches the pan for browning. Stir-fry 6–8 mins until chicken is cooked but still juicy.
4. Mix the sauce – In a small bowl, whisk together coconut aminos, sesame oil, garlic, and sesame seeds.
5. Add noodles + sauce – Toss in kelp noodles. Pour in sauce. Stir to coat and cook 5 mins until heated through. Taste before adding salt.

Keto Cooking Tricks That Help

• Pre-soak kelp noodles – Makes all the difference in texture.
• Cook in stages – Mushrooms need their own time to release water. Don’t crowd the pan.
• Portion with a scale – I weigh the whole cooked dish, divide by 4, and log each portion. Keeps tracking dead simple.

How I Store and Track It

• Fridge: Lasts 3 days in an airtight container.
• Reheat: Oven at 350°F (175°C), covered with foil for 10–15 mins. Stir halfway through.
• Macros after reheating: Barely changes. Just don’t microwave—mushy veg alert.

Keto Cooking What-Ifs (Answered)

Will this spike blood sugar?
Unlikely. Kelp noodles have zero net carbs, and the sauce is sugar-free. Just watch the carrots if you’re ultra-sensitive.

Can I use miracle noodles instead?
You can, but expect a funkier smell and wetter texture. I prefer kelp for chew and taste.

Is coconut aminos keto?
Yes—lower carb than soy sauce and no added sugar. Still salty-sweet, though, so taste before seasoning.

Nutrition Facts

Serving Size: 1/4 of the entire recipe

Nutrient	Amount
Calories	283 kcal
Total Fat	13g
– Saturated Fat	3.4g
– Trans Fat	0g
Cholesterol	47mg
Sodium	399mg
Potassium	843mg
Total Carbs	17g
– Dietary Fiber	5g
– Sugars	5g
Net Carbs	12g
Protein	24g

Check out More Recipes:

• Low Carb Keto Zucchini Pizza Crust Recipe
• Low Carb Keto Cabbage Roll
• Low Carb Keto Slow Cooker Mongolian Beef Recipe