Low Carb Gluten-Free Lo Mein with Egg Pasta

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  • prep time

    prep time

    30 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    45 min

Low Carb Gluten-Free Lo Mein with Egg Pasta

Noodles are one of the ultimate comfort foods! That is why we developed this Keto Lo Mein using pasta egg noodles. Cream cheese, eggs, almond flour, and butter are combined in a blender to make a thin pasta batter. The batter is cooked on a silicone mat in the oven to form a thin sheet that is later rolled and cut using a knife post-bake. Garlic, ginger, onion, and shiitake mushrooms are sauteed together and then joined with diced carrots, sliced cabbage, celery stalks, and zucchini to make a lovely lo mein vegetable base. The noodles are tossed into the vegetables, and everything is seasoned with soy sauce, rice wine vinegar, and sesame seed oil. The gluten-free noodles are wonderfully pasta-like with a nice egg flavor. The pasta adds some protein and healthy fats as well.

Does this dish last for a few days in the fridge?

Yes, this dish holds up well in the fridge for up to three days. Feel free to microwave the dish for ease or reheat it in a skillet to add some flavor!

Do I have to use a silicone mat?

Yes, the egg pasta’s success depends on using a silicone mat, as it creates a nonstick surface. A silicone mat makes it possible to peel the pasta sheet from the mat and cut it into noodles.

My pasta is not coming off the silicone mat. What did I do wrong?

If your pasta is not coming off easily, it means that the pasta sheet is underbaked. Try cooking the sheet for another 2-3 minutes and try again. You want to look for a sheet with some large bubbles forming underneath, which means that it has dried out in the oven.

Is rice vinegar gluten-free?

Be sure to check the label before purchasing or consuming some rice vinegar. Some brands contain mixed grains.

Serving suggestions

Pair this Keto Lo Mein with a vegan meal like this Keto Chinese Dried Tofu and Celery dish:


  • Net Carbs

    8.9 g

  • Fiber

    4.1 g

  • Total Carbs

    13.1 g

  • Protein

    10 g

  • Fats

    23.2 g

289 cals

Low Carb Gluten-Free Lo Mein with Egg Pasta

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Cream cheese

    Cream cheese

    2 oz

  • Raw egg

    Raw egg

    3 large

  • Almond flour

    Almond flour

    0.25 cup

  • Butter


    2 tbsp

  • Avocado oil

    Avocado oil

    1 tbsp

  • Garlic


    1 clove

  • Ginger


    0.5 tbsp

  • Red onion

    Red onion

    3 tbsp, chopped

  • Shiitake mushrooms, raw

    Shiitake mushrooms, raw

    10 each

  • Salt, sea salt

    Salt, sea salt

    0.25 tsp

  • Cabbage


    1 cup

  • Carrots, raw

    Carrots, raw

    1 small - 5 3/4" long or less

  • Zucchini


    1 cup, sliced

  • Red pepper

    Red pepper

    0.5 large - 3" diameter x 3 3/4"

  • Salt, sea salt

    Salt, sea salt

    0.25 tsp

  • Tamari sauce

    Tamari sauce

    1 tbsp

  • Natural Rice Vinegar

    Natural Rice Vinegar

    0.5 tsp

  • Sesame oil

    Sesame oil

    1 tsp

Recipe Steps

steps 10

45 min

  • Step 1

    Preheat an oven to 300 F. Combine the cream cheese, eggs, almond flour, salted butter, and a pinch of sea salt in a blender.
    Step 1
  • Step 2

    Blend until smooth.
    Step 2
  • Step 3

    In the meantime, prepare a baking sheet with a silicone mat on top. Pour the mixture onto the baking sheet and spread the batter thin but keep it on the silicone mat (try not to let the batter extend onto the baking sheet itself). Bake for 8-10 minutes or until the pasta is starting to puff in places. Remove and allow to cool slightly before attempting to peel the pasta off the mat.
    Step 3
  • Step 4

    In the meantime, prep the ingredients for the lo mein by mincing the garlic and ginger together. Dice the onion and slice the shiitake mushrooms (which have been rehydrated in boiling water). Slice the cabbage into thin strips, cut the carrot on a bias as well as the celery. Cut zucchini into quarters and then into bite-sized pieces. Slice the red bell pepper into julienne strips.
    Step 4
  • Step 5

    Preheat a large nonstick skillet over medium-high heat. Once hot, add in the avocado oil and swirl to coat. Saute the garlic and ginger with the diced onion and shiitake mushrooms until fragrant, about 30 seconds—season with ¼ tsp sea salt.
    Step 5
  • Step 6

    Add in the carrots, red bell pepper, and celery. Cook for about one minute until the carrots are starting to soften.
    Step 6
  • Step 7

    Add the cabbage and zucchini and cook until beginning to wilt—season with ⅛ tsp sea salt. Turn the heat down to low and allow the mixture to continue to brown as you prepare the noodles.
    Step 7
  • Step 8

    Gently peel up the pasta sheet from the silicone mat. Use a spatula to scrape the sheet up and begin rolling it. Continue to use a spatula to push up the pasta sheet as you roll.
    Step 8
  • Step 9

    Cut the pasta into thin strips.
    Step 9
  • Step 10

    Unravel each round into the pan. Give the mixture a good toss being careful not to break the pasta—Season the mix with soy sauce, rice wine vinegar, and sesame oil. Toss again and taste, adding more sea salt or soy sauce as desired.
    Step 10

Comments 1

  • FortuitousRadish627126

    FortuitousRadish627126 2 years ago

    Very tasty and quick to make. The ingredients don’t indicate celery but the recipe mentions celery later. My dish didn’t have celery and it still tasted delish.