Low Carb Spicy Pork Ramen
Savor the bold and comforting flavors of this Low Carb Spicy Pork Ramen, a keto-friendly twist on the beloved classic noodle soup. Packed with tender ground pork, vibrant zucchini noodles (zoodles), and a rich, aromatic broth infused with garlic, ginger, sriracha, and chili garlic sauce, this recipe delivers a fiery kick while keeping the carbs in check. The soup is effortlessly balanced with hints of sesame oil and soy sauce (or coconut aminos for those keeping it keto), and topped with soft-boiled eggs, fresh green onions, and optional garnishes like cilantro and sesame seeds—offering a customizable dining experience. Ready in just 45 minutes, this protein-packed dish is as nourishing as it is flavorful, perfect for anyone looking for a quick and healthy meal to satisfy their ramen cravings.
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Recipe Information
Ingredients
- 1 pound Ground pork
- 4 medium Zucchini (for noodles)
- 6 cups Chicken broth
- 3 tablespoons Soy sauce (low-sodium or coconut aminos for keto)
- 2 tablespoons Sriracha
- 2 teaspoons Sesame oil
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 3 stalks Green onions (chopped)
- 2 large Eggs
- 1 tablespoon Chili garlic sauce
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Neutral oil (e.g., avocado oil)
- Optional toppings (cilantro, sesame seeds, lime wedges, etc.)
Instructions
Using a spiralizer, prepare the zucchini noodles (zoodles) by spiralizing the 4 medium zucchinis. Set aside on a plate lined with paper towels to absorb excess moisture.
Heat 1 tablespoon of neutral oil in a large pot or Dutch oven over medium heat.
Add the ground pork to the pot and cook, breaking it up with a wooden spoon, until browned and fully cooked (about 6–8 minutes). Season the pork with salt and pepper. Remove the cooked pork and set aside on a plate.
In the same pot, add 1 tablespoon of neutral oil and sesame oil. Sauté the minced garlic and grated ginger for 1–2 minutes until fragrant.
Stir in the chili garlic sauce and sriracha. Cook for another 30 seconds to bring out the flavors.
Pour in the chicken broth and soy sauce (or coconut aminos). Bring the mixture to a simmer over medium-high heat.
Meanwhile, prepare the eggs by boiling them in a separate pot for 6–7 minutes for soft-boiled yolks. Once cooked, place them in an ice bath for easy peeling.
Return the cooked pork to the simmering broth and stir to incorporate the flavors. Let the pot simmer for another 5–7 minutes.
Add the zucchini noodles to the pot and cook for 2–3 minutes, just until tender but still firm (do not overcook to maintain texture).
Divide the ramen evenly into bowls and top with a boiled egg (halved). Garnish with chopped green onions and any optional toppings like cilantro, sesame seeds, or lime wedges.
Nutrition Facts
Calories |
2341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.2 g | 209% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 7558 mg | 329% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 28.5 g | ||
| Protein | 164.4 g | 329% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 482 mg | 37% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3943 mg | 84% | |
*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.
