Keto Chicken Ramen with Shirataki noodles
Ramen is one of those dishes I defiantly miss on Keto. Luckily we have low carb options these days and this just tastes divine. You can use chicken , beef , fish or pork for this dish . I used chicken on this occasion. Easy to make just takes 15 minutes to prepare
Lots of iodine in the seaweed, b12 in the egg, potassium with the mushrooms and use chicken breast for the protein.
Ingredients for 1 serving
Shirataki noodles 1 packet
Water 2 cups
1 Egg
Spring Onion 20g
Mushrooms 20g
Chicken breast 85g
Seaweeds Wakame 4 tbsp
Coconut amino’s 5ml
Coconut oil 2 tablespoons
Ghee 1 tablespoon
Garlic 1 teaspoon
Fresh ginger 2 slices 1’diameter
Chopped red chilli 2 g
Optional sesame seeds
Optional Parsley
Macronutrients
(per serving)
Calories: 602 Kcal
Fat: 48g
Total Carbs: 8.1g
Fibre: 1.3g
Net Carbs: 6.8g
Protein: 33.6g
Preparation
- Place pan on stove with water and bring to boil, let simmer
- Pan fry the chicken , spring onions , garlic , mushrooms, ginger and red chilli’s in coconut oil for 4 mins until chicken is browned, add Ghee for extra fat
- Put above ingredients to one side to cool
- Place Shirataki noodles in boilng water for 10 mins
- Drain and leave to one side keeping the boiling water to boil the eggs
- Keep some of the water to make stock with coconut amino’s and chillis
- Pierce the wide end of the egg with a pin to prevent cracking and warm the eggs under warm water before lowering gently into the pan. Let boil for 7 mins
- Remove eggs from pan and gently peel the shell
- Add chicken mix to the stock and slice the egg , add the top
- Add raw seaweed to the mix (optional) can add Kale instead
- Dress with sesame seeds and red chilli’s , parsley ,Himalayan salt and pepper