If you are looking for a meal (or snack) that is light, satisfying, and packed with protein, these low carb tofu skin noodles are the answer. They are quick to make, full of bold flavor, and perfect for anyone who wants something nourishing without feeling weighed down.
Tofu skin noodles are naturally low in carbohydrates and high in plant-based protein. That makes them an excellent alternative to traditional wheat noodles. When boiled briefly, they become tender and slightly chewy, creating a texture that feels indulgent without the extra calories.
In this recipe, the noodles are cooked alongside enoki mushrooms in lightly salted water. This step adds flavor while keeping everything simple. Once drained, the noodles are tossed with smashed cucumbers, which bring crunch and freshness. Then comes the sauce. Chili crisp adds heat and texture, sesame oil brings aroma, and soy sauce ties everything together with umami depth.
What makes this dish especially appealing is how balanced it feels. Even though it is low calorie and low carb, it does not feel restrictive. Every bite is flavorful and satisfying. Because tofu skin noodles absorb sauce so well, you do not need much oil or seasoning to make the dish shine.
These low carb tofu skin noodles work well as a quick lunch, a light dinner, or a high-protein side dish. They can be eaten warm or slightly chilled, making them ideal for meal prep or hot days when you want something refreshing yet filling.
Nutrition & Key Ingredients
This recipe is designed to support a low calorie, high protein, and low carb lifestyle without sacrificing flavor. This is the brand of tofu noodles I used from “Kimpo”
Key nutritional highlights include:
Together, these ingredients create a bowl that is nutrient-dense, satisfying, and easy to fit into a healthy eating plan.
Why You Should Make This Recipe
You should make these low carb tofu skin noodles because they prove healthy food can still be crave-worthy. They are fast, flexible, and require minimal cooking. Most importantly, they keep you full without excess calories or carbs.
If you want a high protein, low effort meal that actually tastes good, this recipe belongs in your weekly rotation.
These low carb tofu skin noodles are light, spicy, and incredibly satisfying. With enoki mushrooms, crunchy cucumbers, and a bold chili crisp sauce, this dish delivers big flavor with minimal calories.
Perfect for a quick lunch or easy dinner, this high protein noodle recipe is one you will want to make again and again.
Bring a pot of salted water to a boil. Add tofu skin noodles and enoki mushrooms and cook for 3 min. Drain well and transfer to a bowl.
Lightly (or not so lightly) smash cucumber and cut into bite-sized pieces.
Add cucumber to the noodles. Add chili crisp, sesame oil, soy sauce, rice vinegar if using, and grated garlic. Toss until evenly coated.
Serve immediately or chill briefly before serving.Servings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
