Keto Spicy Pork Ramen
Dive into a bowl of bold and satisfying flavors with this Keto Spicy Pork Ramen! Perfectly crafted for low-carb enthusiasts, this hearty dish combines juicy ground pork sautéed with aromatic garlic, ginger, and a kick of red chili flakes for a fiery punch. Simmered in a savory broth made with chicken bone broth, soy sauce (or coconut aminos for a gluten-free option), fish sauce, and a hint of zesty rice vinegar, this ramen showcases the depth of umami flavors while keeping it keto-friendly. Tender bok choy, crisp kelp noodles, and vibrant garnishes of green onions, sesame seeds, and cilantro add refreshing texture and color to each bowl. Top it off with a drizzle of rich sesame oil and a splash of fresh lime juice for a bright finish. Ready in just 40 minutes, this low-carb ramen recipe is a perfect way to enjoy comfort food without compromising your health goals.
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Recipe Information
Ingredients
- 1 pound Ground pork
- 2 tablespoons Avocado oil
- 4 units Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Red chili flakes
- 3 tablespoons Soy sauce (or coconut aminos for gluten-free version)
- 1 teaspoon Fish sauce
- 4 cups Chicken bone broth (unsweetened, low-carb)
- 2 teaspoons Rice vinegar
- 2 teaspoons Sriracha (low-carb)
- 1 package Kelp noodles
- 2 heads Bok choy, halved
- 2 units Green onions, finely chopped
- 1 teaspoon Sesame oil
- 1 teaspoon Sesame seeds (optional garnish)
- 2 tablespoons Fresh cilantro leaves (optional garnish)
- 4 units Lime wedges (for serving)
Instructions
Heat the avocado oil in a large pot or Dutch oven over medium heat.
Add the ground pork and cook until browned, breaking it into small crumbles with a wooden spoon, about 5-7 minutes.
Add the minced garlic, grated ginger, and red chili flakes to the pork. Stir and cook for 1-2 minutes until fragrant.
Stir in the soy sauce, fish sauce, chicken bone broth, rice vinegar, and sriracha. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes.
While the broth is simmering, rinse the kelp noodles under cold water to soften them. Set aside.
Add the halved bok choy into the pot, simmering for 2-3 minutes until slightly tender but still vibrant green.
Add the kelp noodles to the pot and cook for 1-2 minutes to heat through.
Drizzle sesame oil over the ramen and stir gently to combine.
Ladle the ramen into bowls and garnish each serving with chopped green onions, sesame seeds, cilantro leaves, and a lime wedge on the side for squeezing.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1632 mg | 71% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.1 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1149 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
