Matt did the impossible with this Asian Noodle Bowl recipe, and you are going to have to make this at home to understand why! Who knew the odd smell and texture of Miracle Noodles could be masked until now?
Combining a flavorful marinade with the noodles and then cooking them down to make the perfect keto Asian noodle bowl was Matt’s mission before making this recipe, and he achieved it. We know you’ll enjoy this satisfying noodle recipe with minimal carbs and tons of flavor.
Marinated Miracle Noodle Recipe
The marinated miracle noodles alone are an incredible recipe and a total game changer! A lot of people don’t like them due to the funky smell or chewy taste, but marinating them in powerful flavors like we did for this recipe transforms them into an addictive low carb noodle. The spice, the salt, and the feeling of eating Asian noodles is captured by this recipe and by far our favorite Asian recipe remake! It’s a must try.
Our Favorite Asian Dinner Recipes!
This has definitely taken the spot of our favorite Asian recipe due to it’s intense combination of flavors and nutrition. It’s a super low-carb meal, but satisfies all your high-carb noodle cravings!
Other Asian recipes we enjoy for dinner are our easy cashew chicken, keto sushi, and egg roll in a bowl. All three recipes are quick and make for great take-out replacements. They will easily please the entire family any night of the week!
Low Carb Asian Noodle Bowl
I don’t think I have met a single person who doesn’t love noodles in some form, whether it be in an Italian pasta, ramen soup, or a noodle bowl. Well we’ve got you covered with an incredible Alfredo pasta recipe so naturally we had to take on the most requested, Asian noodles, next!
Once you’ve made the marinated noodles, you can fill the rest of the bowl with whatever fillings you want. You can go pork and broccoli or spinach and ground beef. Have fun with this Asian Noodle Bowl recipe!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Keto Asian Noodle Bowl”
Keto Asian Noodle Bowl
Ingredients:
Bowl
- 1 8 oz packet Miracle Noodles
- 4 oz Boneless/Skin-on Chicken Thigh
- 1 large soft boiled/ramen egg
- 3 large Shitaki Mushrooms
- 1 tbsp chopped scallions
- 2 tsp Sesame Oil
- 1/4 tsp Pink Himalayan Salt
Noodle Marinade
- 1/4 cup liquid aminos
- 1/2 tbsp Sriracha
- 1 tbsp rice wine vinegar
Instructions:
- Marinate Noodles: Drain the noodles and rinse with hot water. Place them in between paper towels and dry them out as much as possible. Transfer semi-dry noodles to a bowl and add the soy sauce, sriracha and rice wine vinegar. Stir and coat all noodles and place in fridge for 1-4 hours.
- Make the soft boiled egg: Bring a small pot of water (should be enough to submerge the egg fully) to a gentle simmer. Once simmering gently lower the egg into the water and cook for 6 minutes. Remove and place in a bowl of cold water or an ice bath to stop cooking.
- Preheat the oven 350 and heat an oven safe skillet to medium heat. While the skillet is heating pat the chicken thigh dry under and on top of the skin using a paper towel. Sprinkle with pink salt.
- Once the skillet is hot place the chicken thigh in the skillet, skin side down. Use a spatula to press down onto the thigh so the entire skin surface is touching the hot skillet. Allow to cook until skin is crispy, about 5 minutes. Once crisp flip the chicken over and place in the oven for 12 minutes. Once cooked remove and allow to rest for 10 minutes prior to cutting.
- Keep the skillet off to the side to use for noodles and mushrooms.
- Once the noodles have marinated long enough, drain off the excess marinade and transfer to the same skillet the chicken thigh was cooked in. Turn the burner to high heat and allow the noodles to cook for 3-5 minutes until all the marinade from the noddles has cooked off/reduced.
- Transfer the cooked noodles to a large serving bowl.
- Add the mushrooms to the skillet and cook for 2-3 minutes, or until preferred done-ness. Transfer to bowl with noodles.
- Cut the cooked thigh into 4-5 pieces and place in the bowl with the noodles. Remove the egg from the ice bath and gently peel off the shell. Place in the center of the bowl.
- Garnish with sesame oil, and scallions. Top with sesame seeds, if desired. Enjoy!
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Sean says
Matt and Megha,
First off, I love you guys. You’ve turned me into a cook and I look forward to making something new for dinner every night now thanks to you both.
So I’m trying this tonight, but I’m wondering if there is any reason we cannot reuse the marinade? Or how long it might keep in the fridge? I have a large pack of noodles and would likely remake this dish often.
Thank you!
Sean
Cass (KetoConnect) says
That’s totally up to you!
Lisa says
Had this tonight for dinner. It was amazing! Your recipes are great ! I can’t wait to try more from your post and from your cookbook when it arrives.
Debi says
I made this dish tonight… Delicious!!!! We like things spicy, so I added more Sriacha. It’s the first time I’ve used miracle noodles, and I was a little concerned because they smelled fishy when I rinsed them. They tasted great! Thank you for the recipe!
Kelly says
OMG, this was awesome – I didn’t even have any chicken, I just improvised with two eggs and regular sauteed mushrooms, and I ate every last bite with happy food noises, lol! I could have immediately eaten more, until five minutes later when the fullness of the noodles set it.
Thank you so much for sharing this – I am not much of a cook, and this was fast, easy and beyond delicious. I am officially hooked. 🙂
Kate says
WOW!!! This was a fantastic dish!!! I love the different textures, from the chewy noodles and chicken to the soft boiled egg. Great dish! I didn’t have Miracle noodles, but found two other brand at Wegman’s (Nasoya Sirataki and a tofu sirataki noodle). The Nasoya noodles were firmer than the tofu. However, both were still a great substitue for wheat noodles!! Mine marinaded for two hours. This is the first time I’ve used sirataki noodles before. It won’t be my last experiment with the noodles (hint, hint). My new favorite Keto dish!! Thanks a bunch!!
Lisa Hawkins says
I bought some noodles today and will try them out for tomorrow’s dinner. I’m skeptical but hopeful. I’ll report back!
Cici says
I can’t wait to try this!! Sounds amazing!
Renata says
Thanks guys for this awesome recipe. I tried it tonight and it was EXCELLENT. I have already told 2 of my friends about it. I will be making it again this weekend. I love you two and I can’t wait for your cookbook to drop (hopefully in May as you’ve stated, my birthday month). Keep up the great work, and working hard!
shely says
hello.
this is purely amazing. I am a Filipino and I would just like to ask if you have other that can recommend or substitute for sesame oil that is safe and good for keto
Dana says
I can’t “do” the sriracha. Any recommendations for a replacement?
Megha Barot says
You can omit it entirely or add anything with spice like red pepper flakes or chili powder.
Edita says
Love this dish darlin. You and Mega are wonderful and so genus in creating dishes, wow! I was wondering what was the best method to prepare these noodles, considering the issues with smell. You guy helped me lose 10 lbs. so far and I’m so greatful you killed my hungry monster. GrannyE loves you guys!
Megan says
This was so good! Thanks you for sharing this with us. Your presentation was so much prettier, but it was still delicious!
ESMERALDA says
I can hardly wait to try this Asian noodle bowl. I have tried the egg roll in a bowl and it was fabulous.
Lynn says
Have you ever cooked with kelp noodles? I keep looking at them and not quite sure what to do with them! They appeared to be Keto friendly. This noodle bowl made me think that they could also work?
Cass (KetoConnect) says
We recommend kelp noodles for more of a cold asian salad/slaw. They are a tad crunchy.
Allison says
The print link isn’t working. Help! I think I need this recipe!
Cindy Grice says
Re-read steps 3 & 4, especially 4. Little confusing at first but I figured it out. 😀
Becki says
Looks FANTASTIC! I can’t wait to try. Just an FYI, in direction #3, you say “chicken bread” instead of “thigh”
Megha Barot says
Thanks! Fixed 🙂
Michelle says
Asian noodle bowl was fabulous. Thanks so much. You guys are awesome
Michelle
Brittney dean says
Just tried these and they’re amazing but a little on the salty side, I recommend scrambling an egg in the noodles it’s amazing!
Lynn Davis says
Looks amazing! Can’t wait to try! Hope to fool hubby with the noodles!
p.s.
Loved egg roll in a bowl!