Keto Chicken Ramen With Shirataki Noodles - Cozy, Low-Carb Comfort

Ingredients

• 2 packs shirataki noodles (about 14 oz total), well-rinsed
• 2 cups cooked shredded chicken (rotisserie works great)
• 4 cups chicken broth (low-sodium)
• 1 tablespoon avocado or light olive oil
• 1 tablespoon toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce or tamari (to taste)
• 1 tablespoon rice vinegar
• 1 teaspoon fish sauce (optional, for extra umami)
• 1 teaspoon chili garlic sauce or sriracha (optional, for heat)
• 2 cups sliced mushrooms (shiitake or cremini)
• 1 cup baby bok choy or spinach, chopped
• 2 green onions, thinly sliced
• 2 soft-boiled eggs (optional but classic)
• To garnish: sesame seeds, lime wedges, and extra green onion

Instructions

1. 1

   Prep the shirataki: Drain the noodles, rinse under cold water for 1-2 minutes, and pat dry. For the best texture, dry-fry them in a clean skillet over medium heat for 3-4 minutes to remove excess moisture.

2. 2

   Sauté aromatics: In a pot, heat avocado oil and sesame oil over medium. Add garlic and ginger. Cook 30-60 seconds until fragrant.

3. 3

   Build the broth: Add chicken broth, soy sauce, rice vinegar, and fish sauce (if using). Bring to a simmer. Taste and adjust salt or soy.

4. 4

   Add veggies: Stir in mushrooms and simmer 4-5 minutes until tender. Add bok choy or spinach and cook 1-2 minutes more.

5. 5

   Warm the chicken: Add shredded chicken. Simmer 2-3 minutes to heat through. Stir in chili garlic sauce if you want it spicy.

6. 6

   Add noodles: Divide shirataki noodles between bowls. Ladle hot broth and chicken over the noodles.

7. 7

   Finish and serve: Top with green onion, sesame seeds, and halved soft-boiled eggs. Serve with lime wedges.