Low Carb Chicken Ramen Bowls

March 1, 2018

Low Carb Chicken Ramen Bowls

Print recipe
Serving Size 1 cup
Per Serving
Calories 103 kcal
Protein 12g
Total Carbohydrate 8g
Total Fat 3g
Fibre 1g

Ingredients

  • 1 tablespoon olive oil
  • 1 Small onion (thinly sliced)
  • 4-6 chicken thighs
  • 1/4 cup rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic (finely minced)
  • 5 cups bone broth
  • 1 teaspoon chili paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon fish sauce
  • 1/4 cup coconut aminos
  • 4oz mushrooms (sliced thin)
  • 4 hard boiled eggs
  • 2-3 packets shirataki noodles (or 4-5 cups of zucchini noodles)

Directions

Step 1
In a large stock pot, add oil and heat under medium fire. Sauté onions for 2-3 minutes until softened. Add chicken thighs and cook for 3-5 minutes per side until golden brown and cooked through. Remove chicken from pot.
Step 2
Deglaze pot with rice wine vinegar, stir, then add remaining ingredients to pot except eggs and noodles. Return chicken back to the pot. Simmer under low-medium heat for 20-30 minutes.
Step 3
Remove noodles from package and rinse very well under cold water.
Step 4
Adjust seasoning to broth. Stir in noodles.
Step 5
Portion and divide broth into bowls. Add cut hard/soft boiled eggs, sliced chicken thighs, cilantro, sesame seeds, chopped green onion, desired veggies, and extra chili sauce if desired.
March 1, 2018 By