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Keto Chicken Ramen with Shirataki Noodles

By Jason Fung, MD

Keto Chicken Ramen with Shirataki Noodles

With a broth that boasts the rich, fragrant, deep flavor of a long-cooked stock and the prep and cook time of about an hour, ramen doesn’t get easier than this. There’s a wee bit of mirin (rice wine) in this dish; if you prefer to avoid the residual sugar, use 1 tablespoon rice wine vinegar...
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Dinners + Mains
Cuisine American, Asian
Servings 4
Calories 269 kcal

Ingredients
  

  • 2 chicken breasts boneless, skin-on halved
  • salt
  • pepper
  • 2 tbsp coconut oil
  • 2 heads baby bok choy halved lengthwise
  • 5 tbsp soy sauce gluten-free, divided
  • 2 tbsp ginger fresh
  • 1 tbsp garlic minced
  • 2 tbsp mirin
  • 6 cups chicken broth
  • 4 large eggs cold from the refrigerator
  • 27 oz shirataki noodles rinsed and drained
  • 4 radishes sliced very thin, reserved in ice water, then patted dry

For Garnish

  • sesame seeds toasted white or black (optional)
  • 4 tsp chili garlic sauce gluten-free (optional)

Instructions
 

  • Preheat the oven to 375°F (190°C). Season the chicken generously with salt and pepper.
  • In a large, deep sauté pan over medium heat, melt the coconut oil. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, 5 to 6 minutes. Flip and cook, 4 minutes more.
  • Transfer the chicken to a baking dish, reserving the pan and its drippings, and roast until the chicken is cooked through, 15 to 18 minutes. Transfer to a plate.
  • Meanwhile, heat the pan with chicken drippings over medium-high heat. Add the bok choy, cut side down, and cook until it has a golden brown sear, 4 to 5 minutes. Add 1 tablespoon of the soy sauce, toss to coat, cover the pot and cook until soft when poked with the tip of a paring knife, 4 to 5 minutes. Transfer to a plate and cover to keep warm.
  • Heat the same pan over medium heat. Add the ginger and garlic and cook until softened 3 minutes. Stir in the remaining ¼ cup soy sauce and the mirin. Cook for 1 minute. Add the broth, cover, bring to boil, then remove the lid and let gently simmer, uncovered, for 10 minutes more. Season to taste with salt.
  • Fill a medium bowl with ice water. Fill a pot with enough water to cover the eggs (don’t add the eggs yet). Bring to a boil. Gently lower the eggs into the boiling water, lower the heat, then let simmer for 8 minutes. Immediately transfer the eggs to the ice water. Cool until cool enough to handle, 5 minutes. Carefully peel and halve the eggs lengthwise. Set aside.
  • To serve, slice the chicken into thin pieces. Divide the noodles into four large bowls. Add the sliced chicken and hot ramen broth. Top with bok choy, radish slices, and soft-boiled eggs. Garnish with sesame seeds and chili sauce.

Nutrition

Nutrition Facts
Keto Chicken Ramen with Shirataki Noodles
Amount per Serving
Calories
269
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
8
g
50
%
Cholesterol
 
213
mg
71
%
Sodium
 
2981
mg
130
%
Potassium
 
580
mg
17
%
Carbohydrates
 
13
g
4
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
21
g
42
%
Vitamin A
 
305
IU
6
%
Vitamin C
 
27
mg
33
%
Calcium
 
57
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Asian, Dinners + Mains
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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