Go Back
Low Carb Lo Mein With Keilbasa & Peppers served on a white plate with noodles, sliced sausage, and colorful bell peppers.
Layla

Low Carb Lo Mein With Kielbasa & Peppers

Smoky kielbasa and crisp-tender peppers tossed with shirataki noodles in a savory-sweet sauce that satisfies your takeout craving without the carb crash.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-American, Low Carb
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Noodles
  • 14 oz shirataki noodles (fettuccine style) 2 packages, drained and rinsed
For the Protein & Vegetables
  • 12 oz kielbasa (Polish sausage) sliced into half-moons
  • 1 large red bell pepper thinly sliced
  • 1 large green bell pepper thinly sliced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
For the Sauce
  • 3 tbsp soy sauce or tamari
  • 1.5 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp Swerve brown or monk fruit sweetener
  • 0.25 tsp white pepper
For Finishing
  • 1 tbsp avocado oil or other high-heat oil divided
  • 2 green onions thinly sliced, for garnish
  • 1 tsp sesame seeds toasted, for garnish

Equipment

  • Large nonstick skillet or wok
  • Colander
  • Small Bowl (for sauce)

Method
 

Prep
  1. Drain shirataki noodles into a colander and rinse thoroughly under cold water for 60 seconds. Bring a small pot of water to a boil, add noodles, and boil for 2 minutes to remove the characteristic odor. Drain well, then dry-roast in a dry nonstick skillet over medium-high heat for 3-4 minutes, stirring occasionally, until squeaky and lightly browned in spots. Transfer to a plate and set aside.
  2. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, sweetener, and white pepper until smooth. Set near the stove.
Cook
  1. Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add kielbasa in a single layer and cook undisturbed for 3 minutes until deeply browned on the bottom. Flip and cook 2 minutes more. Transfer to a plate, leaving rendered fat in the pan.
  2. Add remaining 1 teaspoon oil to the hot pan. Toss in bell peppers and stir-fry for 4 minutes until edges are blistered and peppers are crisp-tender with some char. Add garlic and ginger, stir constantly for 30 seconds until fragrant.
  3. Return kielbasa and noodles to the pan. Pour sauce over everything and toss continuously for 2-3 minutes until the noodles absorb the sauce and the pan looks almost dry. The noodles should be glossy and coated, not swimming in liquid.
  4. Divide among four bowls immediately. Top with sliced green onions and toasted sesame seeds. Serve hot.

Notes

Dry-roasting the shirataki noodles is non-negotiable - it transforms their texture from rubbery to something genuinely pleasant. If you cannot find shirataki, hearts of palm noodles work well but skip the boiling step and just drain and pan-dry them. The dish keeps refrigerated for 3 days but reheat in a hot skillet rather than microwave to maintain the best texture. For extra heat, add a pinch of red pepper flakes with the garlic.