Low Carb Chicken Ramen Noodles

Satisfy your ramen cravings while staying low-carb with this vibrant and nutritious Low Carb Chicken Ramen Noodles recipe. Featuring tender spiralized zucchini noodles, savory chicken broth infused with aromatic garlic and ginger, and perfectly cooked chicken breast, this dish is a lighter twist on a comfort food classic. Beaten eggs create delicate ribbons in the broth, while fresh baby spinach and scallions add a burst of color and nutrients. A dash of soy sauce and a hint of red pepper flakes deliver bold, umami flavors with a touch of heat. Ready in just 35 minutes, this quick and easy one-pot meal is perfect for weeknights and packed with wholesome ingredients. Serve hot for a satisfying, guilt-free bowl of deliciousness! Keywords: low carb ramen, zucchini noodles, chicken ramen, healthy ramen recipe, keto-friendly noodles.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 1 large chicken breast
• 2 medium zucchini
• 4 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic
• 1 inch piece ginger
• 2 scallions
• 2 eggs
• 2 cups baby spinach
• 0.5 teaspoon red pepper flakes
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Spiralize the zucchinis into noodles and set aside.

Step 2

Season the chicken breast with salt and pepper. Heat a large skillet over medium-high heat, add the sesame oil, and cook the chicken breast for about 6-7 minutes on each side or until fully cooked. Remove from the skillet, let it rest for a few minutes, then slice into thin strips.

Step 3

In the same skillet, add chopped garlic and grated ginger. Sauté for 1-2 minutes until fragrant.

Step 4

Pour in the chicken broth and add soy sauce. Stir to combine and bring to a gentle simmer.

Step 5

Crack the eggs into a small bowl and beat them lightly. Slowly drizzle into the simmering broth while stirring continuously to create egg ribbons.

Step 6

Add the zucchini noodles to the broth and allow them to cook for 2-3 minutes until just tender.

Step 7

Stir in the baby spinach and sliced scallions, cooking until the spinach is wilted, about 1 minute.

Step 8

Add the red pepper flakes, season with more salt and pepper to taste, and give the broth a final stir.

Step 9

Divide the zucchini noodle soup into bowls and top each with the sliced chicken breast.

Step 10

Serve hot and enjoy your low-carb chicken ramen noodles!

Nutrition Facts

Serving size	(1765.5g)

Amount per serving	% Daily Value*
Calories	758.3

Total Fat 30.6g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 6.9g
Cholesterol 501mg	0%
Sodium 10145.5mg	0%
Total Carbohydrate 45.7g	0%
Dietary Fiber 6.9g	0%
Total Sugars 30.9g
Protein 77.5g	0%

Vitamin D 82IU	0%
Calcium 323.6mg	0%
Iron 9.8mg	0%
Potassium 2552.1mg	0%

*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.

Source of Calories

Fat: 35.9%

Protein: 40.4%

Carbs: 23.8%