Keto Spicy Ramen
Get ready to savor the bold and satisfying flavors of Keto Spicy Ramen, a low-carb twist on the beloved Japanese comfort food! This vibrant dish combines zucchini noodles (zoodles) as the perfect keto-friendly alternative to traditional ramen noodles, paired with tender, seasoned chicken and a deeply flavorful broth made from rich chicken bone broth, garlic, ginger, and a kick of sambal oelek. Nutrient-packed spinach or bok choy adds a touch of green, while soft-boiled eggs, toasted sesame seeds, and a hint of lime elevate the bowl into a true gourmet experience. Ready in under 35 minutes, this gluten-free and keto-friendly ramen is the ultimate quick and healthy dinner option, perfect for anyone seeking bold spice and nourishing comfort.
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Recipe Information
Ingredients
- 2 medium-sized Zucchini (for noodles)
- 250 grams Chicken thighs or breast
- 2 tablespoons Avocado oil or olive oil
- 3 cloves Garlic
- 1 inch piece Ginger
- 4 cups Chicken bone broth (unsalted, keto-friendly)
- 2 tablespoons Coconut aminos (or gluten-free soy sauce alternative)
- 1 tablespoon Sambal oelek or chili garlic paste
- 1 teaspoon Sesame oil
- 1 cup Spinach or bok choy
- 2 stalks Green onions
- 2 large Eggs
- 1 tablespoon Toasted sesame seeds
- 0.5 fruit Lime (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
Instructions
Using a spiralizer, create zucchini noodles (zoodles) from the medium zucchinis. Set aside.
Dice the garlic and ginger finely. Thinly slice the green onions. Set them aside for cooking and garnish.
Season the chicken with salt and pepper. Heat a large skillet or pot over medium heat, adding the avocado oil. Cook the chicken until golden brown and fully cooked, about 4-5 minutes per side. Remove the chicken and let it rest for a few minutes, then slice into bite-sized pieces.
In the same pot, add the garlic and ginger, cooking for 1-2 minutes until fragrant.
Pour in the chicken bone broth, followed by coconut aminos, sambal oelek, and sesame oil. Bring the mixture to a gentle boil, then reduce the heat to low and let simmer for 5 minutes.
While the soup simmers, soft-boil two eggs. Place eggs in boiling water for 6-7 minutes, then transfer them to an ice bath and peel when cooled.
Add the spinach (or bok choy) to the broth, letting it wilt for 1-2 minutes. Then, add the zucchini noodles and cook them gently for 2-3 minutes until slightly softened but still firm.
Divide the broth, zoodles, and vegetables into two bowls. Arrange the sliced chicken on top. Cut the soft-boiled eggs in half and place them in the bowls, yolk facing up.
Garnish the ramen with sliced green onions, toasted sesame seeds, and a wedge of lime, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 3866 mg | 168% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 17.5 g | ||
| Protein | 135.5 g | 271% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 367 mg | 28% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3211 mg | 68% | |
*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.
