One Pot Chicken and Veggie Low Carb Ramen

One Pot Chicken and Veggie Low Carb Ramen is a quick and easy recipe for homemade ramen made in a single pot.

Who hates dishes? ME! Who loves one pot dinners? ME! And probably you too.

I recently learned how easy it is to make homemade ramen with my basic chicken ramen recipe, and I’ve been obsessed ever since.

It’s so easy to make, so delicious, and so much healthier.

I wanted to see if I could add a big veggie boost to the ramen recipe, and thus this One Pot Chicken and Veggie Low Carb Ramen recipe was born.

I always keep stir fry vegetables in my freezer for quick dinners. I also recently discovered shirataki noodles and they’ve become a pantry staple as well. They’re lower in calories and carbs compared to regular ramen noodles.

This ramen recipe is like a stir fry with broth – perfect for the still chilly weather in Chicago.

If you happen to have fresh vegetables on hand, you can use pretty much any vegetables in this chicken ramen. Top it off with a soft boiled egg and you’ve got yourself a super delicious meal in under 30 minutes with minimal cleanup!

Next time you’re looking for a quick weeknight dinner, give this One Pot Chicken and Veggie Low Carb Ramen a try. I hope you love it!

Chicken and Veggie Low Carb Ramen

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Ingredients

• 1 tablespoon olive oil
• 2 teaspoons sesame oil
• 3 teaspoons minced garlic
• 2 teaspoons minced ginger
• 1 boneless skinless chicken breast, cut into 1/2-inch pieces
• 1 12-ounce package frozen stir fry vegetables
• Salt and pepper, to taste
• 3 tablespoons soy sauce
• 2 tablespoons chili garlic sauce (such as Huy Fong brand) (skip this if you don't want any heat)
• 4 cups chicken stock
• 1 8-ounce pack shirataki noodles (I use Nasoya Pasta Zero)
• 2 large eggs, soft boiled, peeled and sliced in half

Instructions

1. Heat the olive oil and sesame oil in a large stock pot. Add garlic and ginger and cook for just a minute or so, until fragrant.
2. Sprinkle both sides of the chicken with salt and pepper. Place chicken and stir fry vegetables in the pot and cook together until chicken is cooked through on both sides.
3. Add soy sauce, chicken stock and chili garlic sauce to the pot with the chicken and vegetables and stir to combine. Bring to a boil and let cook about 5 minutes. Add shirataki noodles to the pot and reduce heat.
4. Divide noodles and broth among two bowls. Top with eggs and enjoy!

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https://smilesandwich.com/2018/03/06/one-pot-chicken-veggie-low-carb-ramen/

Nutrition

Calories

980 cal

Fat

57 g

Carbs

47 g

Protein

58 g

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