Asian Vegetable Noodles Recipe | @Atkins

Asian Vegetable Noodles Recipe

Atkins Asian Vegetable Noodles
Net Carbs
Prep Time: 30 Minutes
Cook Time: 12 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 2 oz, dry, yields Whole Wheat Noodles
  • 2 tablespoon Vegetable Oil
  • 6 tsp Ginger
  • 6 clove Garlic
  • 6 oz Oyster Mushroom
  • 0 1/2 medium (approx 2-3/4" long, 2-1/2" dia) Bell Peppers
  • 2 carrot (7-1/2") Carrots
  • 1 lb Chinese Cabbage (Bok-Choy, Pak-Choi)
  • 1 tsp Sesame Oil
  • 2 fl oz Teriyaki Sauce
  • 2 tbsp Organic Tamari
  • 0 1/8 cup, chopped Young Green Onions
  • 0 1/8 cup Dry Roasted Unsalted Peanuts


Use the Atkins recipe to make Teriyaki Glaze for this recipe.    
  1. Prepare pasta according to package directions. Reserve 1/4 cup pasta cooking water and drain the rest. Transfer pasta to a large bowl and toss with 1 tablespoon of the sesame oil. Cover lightly with plastic wrap.
  2. In pasta pot, heat vegetable oil on high until it shimmers. Mince the ginger and garlic adding them to the oil and cook, stirring, 30 seconds, until fragrant. Add sliced mushrooms; cook 1 minute more. Add diced red pepper; cook 1 minute more. Add slivered carrots and chopped bok choy stems; cook 1 minute more (add 2 tablespoons reserved pasta water if necessary). Remove pot from heat. Add bok choy leaves, teriyaki sauce, soy sauce and remaining tablespoon sesame oil. Toss well to mix. 
  3. Divide pasta on four plates. Make a depression in the center of each and mound with one-fourth of the vegetable mixture. Garnish with chopped green onions and peanuts, if desired.

Cooking Tip

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