My husband loves eating out for lunch, and it drives me crazy knowing that I can make almost anything he’s going to order at home for a fraction of the price.
“But can you make poke bowls?” He asks. Yes.
“What about ramen?” Yep.
“And sushi?”…hm, not yet.
Can you see this Pacific theme he’s got for his lunch cravings?
Anyways, he asked for a low-carb ramen, and I said, I got you fam. No MSG, low cost and low on the number of ingredients. And it actually tastes like something in a short amount of time – that’s tricky for ramen!
But with the help of some hot sauce, ginger, and bone broth, a tasty warming bowl of healthy ramen is only a half hour away.
If spice isn’t your thing, feel free to cut down on the amount of hot sauce you use or cut it out entirely.
Perfect for lunch or dinner, I think you’re really gonna like this one.Print Recipe
30 Minute One-Pot Low-Carb Spicy Chicken and Zucchini Ramen
Warming, spicy, and flavorful, this ramen bowl turns up the heat and fills the belly, without filling it up on carbs.
- 1 lb boneless, skinless chicken breasts sliced into 1 inch cubes
- 2 TBS extra virgin olive oil divided
- 1/2 onion thinly sliced
- 2 cloves garlic minced
- 1 inch fresh ginger peeled and minced
- salt and pepper
- 6 cups bone broth
- 1/2 – 1 tsp hot sauce (Sriracha, Melinda’s, etc.) to taste
- 1/4 c soy sauce or coconut aminos
- 1 TBS plum or rice wine vinegar
- 1 tsp sesame oil
- 1 lb zucchini noodles
- 4 soft boiled eggs
Heat 1 TBS olive oil in a large pot. Pat chicken dry and season with salt and pepper. Add chicken to the pot and brown, 4-5 minutes on one side without disturbing them. Flip over and brown another few minutes. Remove the chicken from the pot and set aside. Do not overcrowd the pot and work in batches as needed.
Add the remaining tablespoon of oil to the pot and saute the onion, garlic and ginger until the onion begins to soften, 3-4 minutes.
Add the broth, hot sauce, soy sauce, vinegar and sesame oil to the pot and bring to a gentle boil. Simmer for 15 minutes.
Meanwhile, if you haven’t already made the eggs, in a medium pot, cover 4 eggs with cold water. Bring to a boil. Then cover the pot, turn off the heat, and allow them to sit for 10 minutes. Remove cooked eggs to a bowl full of ice water to cool.
A few minutes before you’re ready to serve the ramen, taste the broth and adjust seasonings. Add chicken back to the broth and allow to heat up/finish cooking through, 3-5 minutes.
Distribute zucchini noodles evenly among four bowls. Ladle chicken and broth over the zucchini.
Peel the eggs and slice each in half. Rest two egg halves on top of the chicken.
Serve and enjoy!