Low Carb Spicy Chicken Ramen

Turn up the heat on your next dinner with this Low Carb Spicy Chicken Ramen, a flavorful and guilt-free twist on a classic favorite. Packed with tender shredded chicken, fragrant garlic and ginger, and a bold spicy broth infused with sriracha and soy sauce (or coconut aminos for a gluten-free option), this recipe swaps traditional noodles for fresh zucchini spirals to keep it low-carb and nutrient-rich. Enhanced with baby spinach, vibrant green onions, and optional toppings like soft-boiled eggs and sesame seeds, this dish strikes the perfect balance between comfort and health. Ready in just 40 minutes, this protein-packed ramen is ideal for busy weeknights without sacrificing taste. Dive into a bowl of this keto-friendly, spicy chicken ramen and savor every satisfying, wholesome bite!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

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)

Directions

Step 1

Season the chicken breast with salt and black pepper on both sides.

Step 2

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.

Step 3

In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic and ginger for 1-2 minutes until fragrant.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Remove the pot from heat and ladle the ramen into bowls.

Step 8

Garnish with sliced green onions, optional soft-boiled eggs, red chili flakes, and sesame seeds.

Step 9

Serve immediately and enjoy your low carb spicy chicken ramen!

Nutrition Facts

Serving size	(2075.8g)

Amount per serving	% Daily Value*
Calories	987.3

Total Fat 51.9g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 3.8g
Cholesterol 578.4mg	0%
Sodium 5685.6mg	0%
Total Carbohydrate 37.4g	0%
Dietary Fiber 9.6g	0%
Total Sugars 20.6g
Protein 98.9g	0%

Vitamin D 88IU	0%
Calcium 324.7mg	0%
Iron 9.3mg	0%
Potassium 2716.5mg	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: 46.1%

Protein: 39.1%

Carbs: 14.8%