I lived in Japan for several years, and loved the convenience of yakisoba noodles, whether being served as a street food at a festival or prepping it up at home with packaged fresh noodles. The sweetness of spaghetti squash noodles works well with the sweet yakisoba sauce, making for a decent low-carb replica of a classic Japanese dish.
Keto Spaghetti Squash Yakisoba Recipe
Ingredients:
- 1½-2lb spaghetti squash
- 3 tablespoons, divided avocado oil
- 250g thinly sliced pork, chicken, extra firm tofu (for vegan) or shrimp (peeled and de-veined)
- ½ cup yellow onion, sliced
- ¼ teaspoon crushed red pepper flakes
- 1 clove garlic, finely chopped
- 4-5 shiitake mushrooms (or other mushrooms if unavailable)
- 1 stalk green onion, finely chopped
- 1 cup green cabbage, thinly sliced
- ¼ cup yellow or orange pepper, sliced in strips
- 1 stalk celery, sliced diagonally
- 1 teaspoon sesame seeds
- 2 tablespoons nori, cut into thin ribbons
Yakisoba Sauce Ingredients:
- ¼ cup tamari soy sauce or coconut aminos
- ¼ cup Worcestershire sauce (or use vegan Worcestershire sauce)
- 2 tablespoons unsweetened ketchup
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon ginger powder
- 1 teaspoon rice vinegar
- 1 teaspoon Swerve Brown
- ⅛ teaspoon white pepper
Directions:
Add your chosen protein to a large container and pour just enough sauce on it to coat it. Allow to marinade while you prepare everything else. (*Skip this step if using shrimp.)
Place spaghetti squash on a microwave safe plate or other microwave safe container. Place the cut side down (skin facing up). Microwave on high for 10 minutes. Take the spaghetti squash out of the microwave and shred with a fork. If the squash is still hard, microwave for another 2-3 minutes, or until tender.
While the spaghettini squash is cooking, heat 1 tablespoon of avocado oil in a large skillet. Add your chosen protein along with the sauce to the pan and sauté until cooked through. Remove from pan and set aside.
Use a fork and scrape the flesh of the spaghetti squash into strings. Set aside.
Add the remaining avocado oil in a large skillet and heat to medium. Add onions and chili flakes. Cook for 2-3 minutes or until onions are softenened. Add garlic, cabbage, celery and bell pepper and cook until softened, around 2-3 minutes.
Add mushrooms and cook until softened, around 2-3 minutes. Add spaghetti squash, your chosen protein, green onions and sauce, and mix well until everything is evenly coated with the sauce. Cook for 2 minutes, or until heated through, and turn the heat off. Transfer to a bowl, top with sesame seeds and nori strips and serve.
Did you make this keto spaghetti squash yakisoba recipe? If so, please let me know how it goes in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
