A quick, low-carb kelp noodle stir-fry with bok choy, soy sauce, sesame and chili.
In a hot frying pan, the bok choy sizzles, the onion turns translucent and the chili flakes tint the soy sauce a vibrant red. In just a few minutes, the noodles are coated in an umami-rich soy sauce, enhanced with sesame and chili. There is a distinct contrast between the crunchy stems, tender leaves and salty, spicy seasoning. Allow 5 minutes, serving 1 person, with 2 g of net carbs per portion. One to add to my keto breads and pasta.
What are kelp noodles?
Kelp refers to brown seaweed; here, the noodles are made from seaweed derivatives, sometimes with alginate to help them hold their shape. Their composition varies by brand, so the label is your best guide. The recipe offers an alternative: konjac noodles (shirataki), which have a springier bite and are described in detail on the konjac noodles page.
Alongside this base, the dish brings together bok choy and a small onion or spring onions. The seasoning combines 2 tablespoons of chili flakes, soy sauce or tamari and 2 drops of sesame oil, with a neutral oil for cooking. For a gluten-free version, the soy sauce or tamari must be clearly labeled “ gluten-free ”; the name alone is not enough.
Choosing your ingredients
This stir-fry relies on brief cooking, well-drained noodles and a balance of salt, chili, sesame and crunchy bok choy. Kelp noodles are mainly available from specialist websites and organic food stores; some pasta is simply enriched with seaweed, so check the label. Konjac noodles are easier to find in France, in organic food stores, Asian grocery stores or the health food aisle.
The main ingredients
Kelp noodles form the base: light, low in carbs, with a subtle crunch; a quick toss in the sauce infuses them with salt, chili and sesame. Konjac noodles can be used instead; they are springier and become supple after brief cooking. Bok choy provides a fresh vegetable contrast, with crunchy white stems when finely sliced and leaves that quickly become tender; for a dish centered on this vegetable, stir-fried bok choy follows the same high-heat cooking principle.
The onion provides a sweet base, turning translucent without deep caramelization; spring onions offer a lower-carb alternative with a fresher, greener flavor. With 2 tablespoons of chili flakes for 1 person, the result can be very spicy, depending on the chili. The 2 drops of sesame oil add a touch of sesame, while avocado oil, mild olive oil, high-oleic sunflower oil or coconut oil is used to cook the vegetables.
Technique, serving and storage
A large frying pan, ideally PFAS-free, and a spatula make quick tossing easier. Too much residual water prevents the seasoning from clinging: after rinsing the noodles under cold water, drain them well and pat them dry before adding them to the pan so the sauce coats them. Follow the order for adding the aromatics: onion first, for sweetness that balances the salt and heat, then bok choy, followed by chili flakes, soy sauce or tamari, and sesame oil. This avoids frying the flakes on their own in the oil.
The 5 minutes allow for a quick stir-fry: the noodles heat through without becoming very soft. To compare textures, the guide to Asian noodles explains each type. Serve immediately, tossing well to distribute the chili, as a spicy vegetable side dish; separately cooked chicken or shrimp make a good addition. Promptly refrigerate leftovers in a sealed container and reheat in a frying pan, stirring; for opened, unused noodles, follow the manufacturer’s instructions.
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Stir-Fried Kelp Noodles with Bok Choy (Keto)
Ingredients
- 1 serving kelp noodles or konjac noodles
- 2 large leaves bok choy
- 1 small onion moderate-carb version, or 2 spring onions (low-carb version)
- 2 tablespoons chili flakes
- 1 tablespoon soy sauce or tamari
- 2 drops sesame oil
- Avocado oil mild olive oil or high-oleic sunflower oil, for cooking, or coconut oil
Instructions
- Thinly slice the onion and sauté until translucent.1 small onion, Avocado oil
- Rinse the noodles under cold running water, let them drain briefly, then pat dry.1 serving kelp noodles
- Wash the bok choy and cut it into pieces. Sauté with the onion.2 large leaves bok choy
- Add the chili flakes, soy sauce and sesame oil. Add the noodles and stir-fry briefly.2 tablespoons chili flakes, 1 tablespoon soy sauce or tamari, 2 drops sesame oil
