Low Carb Spicy Chicken Ramen
Savor the bold flavors of this Low Carb Spicy Chicken Ramen, a guilt-free twist on the classic comfort food! This quick and easy recipe swaps traditional noodles with vibrant, spiralized zucchini noodles for a healthy, gluten-free alternative that doesn't skimp on taste. Succulent pan-seared chicken breast, aromatic garlic and ginger, and a spicy, umami-packed broth made with low-sodium chicken stock, soy sauce (or coconut aminos), and a hint of sriracha come together in a mere 40 minutes. Finished with fresh baby spinach, optional soft-boiled eggs, and a sprinkle of green onions or chili flakes, this nutritious, protein-packed dish is perfect for weeknight dinners or meal prep. Enjoy its rich, spicy depth while staying true to your low-carb lifestyle!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 4 cups Low-sodium chicken broth
- 2 tablespoons Soy sauce (or coconut aminos for a gluten-free option)
- 2 teaspoons Sriracha
- 1 teaspoon Rice vinegar
- 3 medium Zucchini (spiralized into noodles)
- 2 cups Baby spinach
- 2 Green onion, thinly sliced
- 2 Soft-boiled eggs (optional)
- 0.5 teaspoon Red chili flakes
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Season the chicken breast with salt and black pepper on both sides.
In a large pot or deep skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes per side until cooked through and golden brown. Remove chicken from the pot and let rest. Once cool, shred into bite-sized pieces.
In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic and ginger for 1-2 minutes until fragrant.
Pour in the chicken broth and bring to a simmer. Add the soy sauce (or coconut aminos), sriracha, and rice vinegar. Stir to combine and let simmer for 5-7 minutes to allow the flavors to meld.
Lower the heat to medium-low and gently add the spiralized zucchini. Simmer for 2-3 minutes, just until the zucchini noodles are tender but not mushy.
Stir in the baby spinach and shredded chicken, cooking for another 1-2 minutes or until the spinach wilts and the chicken is warmed through.
Remove the pot from heat and ladle the ramen into bowls.
Garnish with sliced green onions, optional soft-boiled eggs, red chili flakes, and sesame seeds.
Serve immediately and enjoy your low carb spicy chicken ramen!
Nutrition Facts
Calories |
987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 5686 mg | 247% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 20.6 g | ||
| Protein | 98.9 g | 198% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 325 mg | 25% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2716 mg | 58% | |
*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.
