This Low Carb Chicken Ramen comes together in under 30 minutes and uses a noodle alternative that’s low carb and low calorie.
How’s everyone’s January starting out!? Mine has been amazing because I’m currently participating in Dry January. As a result, I have SO much more energy, have been 1000x more productive on the weekends, and I just generally feel so much better.
Why I started: I got really sick twice in December and decided it was time for a detox. I haven’t detoxed for this long since I turned 21! I just really love wine more than the average person.
Since I started: I’ve tested so many new recipes for the blog that I can’t wait to share with you. This one is actually one of my all-time favorites.
The downside: I miss my friends! I’ve been staying in with my boyfriend a lot, which means I get major FOMO when my friends are out without me.
Going forward: I’m going to try to seriously limit the alcohol and only drink once per week and in moderation. I can’t get over how amazing I feel.
Okay let’s talk about this 30-Minute Low Carb Chicken Ramen recipe. It may be my new obsession.
Have you tried shirataki noodles?! The brand I buy (linked below) is sold at Whole Foods and I absolutely love them. They’re a low carb and low calorie noodle substitute that soak up the flavors of whatever you’re making.
I’ve only tried them in this homemade ramen recipe, and I’ll definitely be adding this to the regular rotation.
The broth itself in this recipe is so easy to make, but it’s delicious! I love that you can easily customize this recipe to include any vegetables or protein you like. You can also make it without protein for a delicious vegetarian meal.
The noodles really are amazing with a great texture and flavor. You definitely won’t miss the ramen noodles in this low carb recipe.
Next time you need a quick and easy dinner or lunch recipe, give this 30-Minute Low Carb Chicken Ramen a try. I hope you like it as much as I do!
Recipe inspired by Fork Knife Swoon.
Here are the products mentioned in the recipe!
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Bailey
Wednesday 2nd of May 2018
Just a heads up to anyone who's not used to eating shitake mushrooms, I would recommend cooking the mushrooms before putting them in the soup and/or eating them raw! I woke up2 days later with a linear streaky rash that looked like I had been scratched all-over in my sleep. I thought it was an allergic reaction because I had been around a lot of pollen the day before, but the rash really wasn't all that itchy. After some research, I came across an article describing my symptoms exactly and it turns out that some people have a reaction to lentinan, a polysaccharide component of shiitake species, and can cause a linear, whip-like rash called flagellate dermatitis. (It looks like the rash can last 5 days, up to weeks or months and the treatment is generally supportive care with antihistamines and topical corticosteroids.)
Fortunately, lentinan is destabilized by heat, so all of this can be avoided by cooking the mushrooms before eating them.
So moral of the story is: Unless you know you don't have a reaction to raw shitake mushrooms, don't plan on being outside much (sunlight can make the rash worse), or don't have a big event coming up (hopefully my rash clears up before graduation)-- just be safe and cook the mushrooms first.
Really awesome recipe though! :)
Also, here's an article: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0365-05962012000300017
Lindsey | This Miss Cooks
Tuesday 23rd of January 2018
My fiance & I have been doing a low-carb diet since the beginning of the year and last night he turned to me and asked if we had "any of those funny noodles" because he was craving pasta. I think this recipe will be going into rotation for next week!
Lindsey | This Miss Cooks http://thismisscooks.com/what-is-keto-diet/