Low Carb Chicken Ramen
Satisfy your noodle cravings with this flavorful Low Carb Chicken Ramen, a guilt-free twist on the beloved comfort food. Packed with tender slices of golden-seared chicken breast, simmered in a rich, aromatic broth infused with garlic, ginger, soy sauce, and a hint of kick from Sambal Oelek, this recipe is a perfect balance of savory and spicy. Shirataki noodles and nutrient-rich veggies like spinach and shiitake mushrooms make this ramen a low-carb delight without sacrificing substance. Finished with soft-boiled eggs, fresh cilantro, and a splash of lime, this easy-to-make dish is ready in just 45 minutes and serves as a warm, hearty meal for four. Perfect for keto enthusiasts and ramen lovers alike, this comforting recipe is loaded with flavor and ideal for healthy weeknight dinners or cozy weekend lunches.
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon Sambal Oelek or other chili garlic sauce
- 2 cups spinach or baby bok choy
- 1 cup shiitake mushrooms, sliced
- 2 scallions, sliced
- 0.25 cup cilantro, chopped
- 1 lime, cut into wedges
- 2 eggs
- 2 packs Shirataki noodles
Instructions
Season the chicken breasts with salt and black pepper.
In a large pot over medium heat, add the sesame oil. Once hot, add the chicken breasts and cook for 5-7 minutes per side until golden brown and cooked through. Remove the chicken from the pot and set aside.
In the same pot, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
Pour in the chicken broth, soy sauce, and Sambal Oelek, stirring to combine. Bring the mixture to a gentle boil.
Meanwhile, bring a small pot of water to a boil. Gently lower the eggs into the boiling water and cook for 6-7 minutes for a medium-soft yolk. Remove the eggs, and place them in cold water to stop cooking.
Rinse and drain the Shirataki noodles as per the package instructions. Add the Shirataki noodles, sliced mushrooms, and spinach to the broth. Simmer for about 5 minutes until the vegetables are tender.
Slice the cooked chicken breasts and add them back to the pot to heat through.
Peel and halve the boiled eggs.
Ladle the ramen into bowls, top each with chicken slices, half an egg, scallions, and cilantro.
Serve with lime wedges on the side for squeezing over the top before eating.
Nutrition Facts
Calories |
1137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 6462 mg | 281% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 11.7 g | ||
| Protein | 147.5 g | 295% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 473 mg | 36% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3635 mg | 77% | |
*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.
