Easy to make in advance and versatile in its use, this Keto Asian Noodle Salad makes a great addition to any dinner party, picnic, potluck, or weekly meal plan. Crunchy broccoli slaw, shredded carrots, and tender shirataki noodles are mixed with a delectable peanut Asian dressing for a perfect blend of texture and flavor.
While this Keto Asian Noodle Salad is great just about any time, I particularly like to make it for picnics or outdoor potlucks. Serving it chilled or at room temperature means that there is no need to worry about reheating it or keeping it warm once you transport it to your destination.
If you are new to low carb or haven’t worked with shirataki noodles before, I really do recommend them for just about any angel hair pasta substitution you want to make. Really all there is to them is rinsing them and then drying them out in a pan. Then just use them exactly as you would a cooked pasta noodle. There’s a rice version too that I’ve actually used to make Keto “Rice” Pudding that I also enjoy.
Anyway, I am a huge fan of this dish and hope you enjoy it as well!
Adapted from: Asian Noodle Salad from Well Plated by Erin
What You Need to Make Keto Asian Noodle Salad
Equipment
- Large Sauté Pan or Skillet
- Grater – Unless you buy your carrots pre-shredded.
- Small Mixing Bowl
- Measuring Cups – I suggest a plunger style one for this recipe.
- Measuring Spoons
- Small Whisk
Ingredients
- Shirataki Noodles – I love these things. One of the lessons I’ve learned from working with them is that it really does pay off to thoroughly dry them out in the pan. It helps them look and feel like regular angel hair pasta. I usually just order these from Amazon in a 6 pack.
- Broccoli Slaw – This is 2 (12-ounce) bags. The version that I buy usually already has some shredded carrots in it. You could theoretically just stop there and not bother with adding additional shredded carrots if you like. Up to you.
- Carrots (Shredded)
- Extra Virgin Olive Oil – Since we’re not applying any heat, this is one of those times it’s worthwhile to use the EVOO.
- Unseasoned Rice Vinegar – Although I often go for the seasoned version of things, this is one where you need to be aware that the Seasoned Rice Vinegar contains sugar which will increase the carb count.
- Sukrin Gold Syrup – I really love how this one tastes and works in recipes. You could also use another honey substitute of your choice.
- Natural Peanut Butter
- Soy Sauce – You can use low-sodium soy sauce if you prefer.
- Chili Garlic Sauce
- Fresh Ginger
- Garlic – I use the pre-minced kind and buy it in bulk.
- Roasted Salted Peanuts – You can use unsalted if you prefer. I’ve also used pistachios for this recipe.
Getting Started with Making Keto Asian Noodle Salad
This one is pretty easy to put together. We’ll break it into three quick parts:
- Noodles & Carrots
- Sauce
- Assembly
Prepping the Noodles and Carrots
First, we’ll rinse and drain the shirataki noodles. I like to use a double-strainer method. I set a footed colander in the sink and place a smaller, fine mesh strainer on top of it. Pour the noodles into the fine mesh strainer and rinse with cold water. Using fingers or tongs, move the noodles around to get them all rinsed.
Then dump them into a large sauté pan over medium heat and spread them out as much as you can. You are trying to dry off any excess moisture. Toss them periodically with tongs. You’ll want to keep an eye on them to prevent any scorching, but it’s not the constant babying of a custard. You can shred the carrots while the noodles are drying out in the pan.
To shred the carrots, I use the larger side holes of my box shredder. I tried the finer side but got annoyed with how long it takes. The extra time might all be imy head, but . . . perception is reality. Anyway, peel and shred 4 ounces of carrots and set them aside.
Once your noodles are dried, remove them from the heat. I just dump them back into the fine mesh strainer (which is metal, not plastic) to cool while I mix up the sauce.
Making the Sauce
In a small mixing bowl, combine ¼ cup Extra Virgin Olive Oil, ¼ cup Unseasoned Rice Vinegar, 3 tablespoons Sukrin Gold Syrup, 3 tablespoons Natural Peanut Butter, 2 tablespoons Soy Sauce, 1 tablespoon Chili Garlic Sauce, 1 tablespoon Minced Fresh Ginger, and 2 teaspoons Garlic.
Lori Side Note:
I actually put the peanut butter in the bowl first and then add the liquid ingredients so that they don’t splash when I plop in the peanut butter.
Whisk everything together until you have a uniform consistency.
Assembling the Keto Asian Noodle Salad
I like to mix as I go, so I work in thirds. Into a large mixing bowl toss about one third of the noodles, one third of the broccoli slaw, one third of the carrots, and one third of the sauce. Use whatever combination of salad tongs, forks, and fingers works best for you to thoroughly mix the ingredients. Repeat this process two more times until everything is mixed.
Store the Keto Asian Noodle Salad in the refrigerator until you are ready to serve it or transport it. Serve it chilled or at room temperature.
Related Recipes
Looking for some other cool salads? You might be interested in one of these:
Need ideas of what else to serve with this Keto Asian Noodle Salad? Check out my End of Summer Picnic page for some menu suggestions.
Keto Asian Noodle Salad
Ingredients
- 14 ounces Shirataki Noodles 2 (7-ounce bags)
- 4 ounces Carrots Shredded
- ¼ cup Extra Virgin Olive Oil
- ¼ cup Unseasoned Rice Vinegar
- 3 tablespoons Sukrin Gold Syrup or other honey substitute of your choice
- 3 tablespoons Natural Peanut Butter
- 2 tablespoons Soy Sauce
- 1 tablespoon Chili Garlic Sauce
- 1 tablespoon Fresh Ginger Grated or Minced
- 2 teaspoons Garlic Minced. About 4 cloves.
- 24 ounces Broccoli Slaw 2 (12-ounce bags)
- ¾ cup Roasted Salted Peanuts Roughly Chopped or Crushed
Instructions
- Rinse and drain 14 ounces Shirataki Noodles.14 ounces Shirataki Noodles
- In a large, dry (i.e., no oil) sauté pan over medium heat, spread out the noodles as much as possible. Heat them to dry off any excess moisture, tossing them periodically with tongs. Once the noodles are dry, remove them from the heat and set them aside to cool.
- Shred 4 ounces Carrots and set aside.4 ounces Carrots
- In a small mixing bowl, combine ¼ cup Extra Virgin Olive Oil, ¼ cup Unseasoned Rice Vinegar, 3 tablespoons Sukrin Gold Syrup, 3 tablespoons Natural Peanut Butter, 2 tablespoons Soy Sauce, 1 tablespoon Chili Garlic Sauce, 1 tablespoon Fresh Ginger (Minced), and 2 teaspoons Garlic (Minced). Whisk until the sauce reaches a uniform consistency.¼ cup Extra Virgin Olive Oil, ¼ cup Unseasoned Rice Vinegar, 3 tablespoons Sukrin Gold Syrup, 3 tablespoons Natural Peanut Butter, 2 tablespoons Soy Sauce, 1 tablespoon Chili Garlic Sauce, 1 tablespoon Fresh Ginger, 2 teaspoons Garlic
- Into a large mixing bowl toss about one third of the noodles, one third of 24 ounces Broccoli Slaw, one third of the carrots, one third of ¾ cup Roasted Salted Peanuts, and one third of the sauce. Mix thoroughly. Repeat this process two more times until everything is incorporated.24 ounces Broccoli Slaw, ¾ cup Roasted Salted Peanuts
- Store the Keto Asian Noodle Salad in the refrigerator until you are ready to serve it or transport it. Serve it chilled or at room temperature.
Equipment
- Grater
- Small Mixing Bowl
- Measuring Cups I suggest a plunger style one for this recipe.
- Measuring Spoons
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