Make Ramen Zoodles

A delicious bowl of ramen noodles is Asian comfort food at is very best. But if you're trying to limit the carbs that you eat, the noodles typically used in these dishes are usually a no-no. That doesn't mean you have to give up ramen, though -- by replacing the traditional ramen noodles with noodles made from spiral cut zucchini, or zoodles, you have a delicious, low-carb alternative. Mix the zoodles into chicken ramen, beef ramen, or a vegan version, and you won't be missing classic ramen at all.

Ingredients

Chicken Ramen Zoodles

• 8 cups (1.9 l) chicken stock
• 2 cloves garlic, minced
• 1 tablespoon (3 g) ginger, minced
• 2 tablespoons (30 ml) soy sauce
• Sea salt, to taste
• 8 cremini mushrooms, washed and sliced
• 1 tablespoon (15 ml) avocado oil
• 2 boneless, skinless chicken breasts, cut into bite-size pieces
• 4 cups (900 g) spinach
• 4 large zucchini, spiralized into noodles
• 1 bunch green onions, thinly sliced
• Toasted sesame oil for drizzling

Beef Ramen Zoodles

• 6 cups (1.4 l) water
• ½ cup (118 ml) soy sauce
• 3 tablespoons (45 ml) mirin
• 2 tablespoons (30 ml) rice vinegar
• 2 cloves garlic, minced
• ½ pound (227 g) beef of your choice, sliced thinly
• ¼ teaspoon (¼ g) fresh ginger, minced
• 2 carrots, peeled into ribbons
• ¼ cup (58 g) scallions
• 2 cups (200 g) bean sprouts
• 4 medium zucchini, spiralized into noodles
• Sriracha, to taste

Vegan Ramen Zoodles

• 2 teaspoons (10 ml) sesame oil, divided
• 1 tablespoon (17 g) miso paste
• 2 baby bok choy, ends trimmed
• ¼ cup (58 g) green onion, diced
• 1 inch (2.5-cm) piece of ginger, peeled and minced
• ½ sweet onion, cut into strips
• 2 garlic cloves, minced
• 4 cups (946 ml) vegetable stock
• 2 tablespoons (30 ml) soy sauce
• 2 medium zucchini, spiralized into noodles
• Sriracha, chopped green onion, sesame seeds, and crispy seaweed, for topping (optional)

Steps

Preparing Chicken Ramen Zoodles

1. Combine the stock, garlic, and ginger, and simmer for 10 minutes. Add 8 cups (1.9 l) of chicken stock, 2 minced cloves of garlic, and 1 tablespoon (3 g) of minced ginger to a large stockpot. Heat the mixture on medium to bring it to a simmer before reducing the heat to low and simmering it for an additional 10 to 15 minutes.
   • You can use homemade stock or a high-quality, store-bought stock for the ramen zoodles.
2. Strain the stock, and mix in the soy sauce and salt. After the stock has simmered for at least 10 minutes, strain it with a sieve to remove the garlic and ginger. Next, add 2 tablespoons (30 ml) of soy sauce and sea salt to taste, and mix well to season the stock.
   • If you prefer, you can substitute coconut aminos for the soy sauce. It has a similar taste to soy sauce, but is soy and gluten free.
3. Mix in the mushrooms, and simmer the mixture on low. After you’ve seasoned the stock, add 8 cremini mushrooms that have been washed and sliced to the pot. Reduce the heat to the lowest setting and allow the stock to simmer while you work on the rest of the ingredients.
   • You can substitute white or shiitake mushrooms for the cremini if you prefer.
4. Heat a skillet. To prepare the zoodles, you’ll need a 9-inch (23-cm) cast iron skillet. Place it on the stove and heat it on medium high for 5 minutes to ensure that it is hot.
5. Add the oil and chicken to the pan and cook it until no longer pink. Once the skillet is hot, add 1 tablespoon (15 ml) of avocado oil and 2 boneless, skinless chicken breasts that have been cut into bite-size pieces. Cook the chicken for 8 minutes on the first side and flip it over. Allow it to cook for another 8 to 10 minutes on the other side, or until it’s no longer pink.
   • If you’re short on time, you can use an already prepared rotisserie chicken from the grocery store. You don’t need to cook it; simply shred the chicken from the bones with a fork and set it aside for the moment.
6. Remove the chicken, and saute the spinach. When the chicken is finished cooking, transfer it to a plate and set it aside to cool. Next, add 4 cups (900 g) of spinach to the skillet, and cook it until it is just wilted, which should take 3 to 5 minutes.
   • You can substitute kale for the spinach if you prefer.
   • If there are a lot of brown bits stuck to the bottom of the skillet after you remove the chicken, you may want to add 1 tablespoon (15 ml) of water to loosen them before adding the greens.
7. Saute the zucchini noodles until they’re just softened. When the spinach is wilted, remove it from the pan and set it aside for the moment. Add 4 large zucchini that have been spiralized into noodles to the pan and cook them for 2 to 4 minutes, or until the noodles are as tender as you’d like.
   • You can use a spiralizer or a julienne peeler to cut the zucchini into spirals.
8. Divide the noodles, greens, and chicken between some bowls. Once the zoodles are tender, place an even amount in 4 to 6 bowls. Add some of the greens and chicken as well to create equal portions.
9. Pour the hot broth over the bowls and drizzle with oil to serve. After you’ve divided the zoodles, chicken, and greens between the bowls, pour the hot broth over the top over each. Next, drizzle a little toasted sesame oil over the bowls and serve.
   • You can also garnish the ramen zoodles with chopped green onions and some nori or other edible seaweed.

Whipping Up Beef Ramen Zoodles

1. Bring the water, soy sauce, mirin, vinegar, garlic and ginger to a boil. Add 6 cups (1.4 l) of water, ½ cup (118 ml) of soy sauce, 3 tablespoons (45 ml) of mirin, 2 tablespoons (30 ml) of rice vinegar, 2 minced cloves of garlic, and ¼ teaspoon (¼ g) of fresh ginger to a large pot. Heat the mixture on high to bring it to a boil, which should take 5 to 7 minutes.
   • Mirin is a Japanese sweet rice wine that you can usually find in Asian grocery stores or the international food section of a general grocery store.
2. Simmer the broth. After the broth mixture comes to a boil, reduce the heat to medium-low. Let it simmer uncovered while you prepare the rest of the ingredients.
3. Heat and oil a pan. Place a large skillet on the stove and add just enough vegetable oil to lightly coat the pan. Allow the pan to heat on high until it is extremely hot and the oil begins to shimmer.
   • The oil may smoke just slightly when it reaches the right temperature.
4. Sear the beef slices. Add ½ pound (227 g) of thinly sliced beef of your choice to the hot pan. Let the meat cook for 3 to 4 minutes on the first side. Flip it over and allow it to cook for another 2 to 3 minutes on the other side. Transfer the seared beef to a plate and set aside it for the moment.
   • Make sure to thoroughly pat the beef dry before adding it to the pan.
   • When you think the first side of the beef is finished searing, shake the pan. If the meat moves, it’s ready to be flipped.
5. Mix the carrot, bean sprouts, and scallions into the broth. When the broth is simmering, add 2 carrots that have been peeled into ribbons, ¼ cup (58 g) of scallions, and 2 cups (200 g) of bean sprouts to the pot. Allow them to cook in the broth for 5 minutes.
   • You can substitute green onions for the scallions if you prefer.
6. Add the zucchini noodles and cook them until tender. After the veggies have cooked in the broth for a few minutes, add 4 medium zucchini that have been spiralized into noodles to the pot. Let the zoodles cook in the broth until they reach your desired level of tenderness.
   • You can use either a veggie spiralizer or a julienne slices to create the zoodles.
7. Stir the beef into the ramen. When the zoodles are as tender as you’d like, add the seared beef to the broth. Mix well to ensure that the meat is evenly distributed throughout.
8. Divide the ramen between bowls and top with Sriracha. To serve the ramen zoodles, ladle equal portions into 4 bowls. Squirt a little Sriracha to taste over the bowls and enjoy.
   • Adding the Sriracha is an optional step. If you aren’t a fan of the heat, you can omit it.

Fixing Vegan Ramen Zoodles

1. Heat half of the oil in a skillet. Place a large skillet on the stove, and add 1 teaspoon (5 ml) of sesame oil. Allow the oil to heat on medium until it begins to shimmer.
   • You can substitute peanut oil for the sesame oil if you prefer.
2. Rub the bok choy with the miso paste. For the ramen, you’ll need 2 baby bok choy whose ends have been trimmed. Place them on a plate, and rub 1 tablespoon (17 g) miso paste over them so they are evenly coated.
   • Miso paste is a Japanese seasoning made from fermented soybean paste. You can usually find it the refrigerated section at Asian grocery stores and the health food section of general grocery stores.
3. Saute the bok choy until it’s lightly charred. After you’ve coated the bok choy with the miso paste, place it in the hot skillet. Allow it to cook for about 3 minutes on each side, or until it’s lightly charred on all sides. Transfer it to a plate and set it aside for the moment.
4. Mix the remaining oil, green onion, ginger, onion, and garlic in the pan. When you’re removed the bok choy, add 1 teaspoon (5 ml) of sesame oil, ¼ cup (58 g) of diced green onion, a 1 inch (2.5-cm) piece of ginger that’s been peeled and minced, ½ sweet onion that’s been cut into strips, and 2 minced garlic cloves. Allow the mixture to saute for 5 minutes.
   • You can substitute scallions for the green onions if you prefer.
   • Any sweet onion will work for the ramen, but Vidalia, Bermuda, and Maui are good options.
5. Stir in the stock and bring the mixture to a boil. After you’ve cooked the ginger and garlic mixture for 5 minutes, add 4 cups (946 ml) of vegetable stock. Raise the heat to medium-high, and allow the mixture to come to a full boil, which should take 5 to 7 minutes.
   • It’s a good idea to cover the skillet with a lid while it’s coming to a boil.
6. Lower the heat and simmer briefly. Once the ramen mixture has come to a boil, reduce the heat to medium-low. Let it simmer for another 5 minutes.
7. Add the zucchini noodles and cook the mixture until they’re tender. After you’ve simmered the ramen mixture for another few minutes, mix 2 medium zucchini that have been spiralized into noodles into the broth. Let the zoodles cook for 2 to 4 minutes, depending on how tender you’d like them to be.
   • A vegetable spiralizer is usually the easiest way to turn the zucchini into noodles.
8. Divide the noodles between two bowls and pour the broth over them. Once you’ve cooked the zoodles until your desired tenderness, use a pair of tongs to remove them from the broth and divide them between two bowls. Next, ladle the broth over the zoodles.
   • You can also add some crispy tofu to the top of the ramen if you want to mix in some protein.
   • If you only want a meat-free dish, you can also top the ramen with sliced, soft-boiled egg.
9. Top with the veggies and any other garnishes before serving. After you’ve divided the ramen between the bowls, add the bok choy and any veggies left behind in the skillet on top. You can also add some chopped green onion, sesame seeds, and crispy seaweed, or drizzle some Sriracha over them before serving.

Tips

• If you use a spiralizer to cut the zoodles, they can be extremely long. You may want to use kitchen scissors to cut them to a more manageable length.
• It’s not necessary to peel the zucchini before spiraling it.

Things You’ll Need

Chicken Ramen Zoodles

• Large stockpot
• Wooden spoon
• Sieve
• 9-inch (23-cm) skillet
• Tongs
• Plate
• Vegetable spiralizer
• 4 to 6 bowls

Beef Ramen Zoodles

• Large stockpot
• Wooden spoon
• Large skillet
• Tongs
• Plate
• Vegetable spiralizer
• 4 bowls
• Ladle

Vegan Ramen Zoodles

• Large skillet with lid
• Plate
• Wooden spoon
• Vegetable spiralizer
• 2 bowls
• Tongs
• Ladle

Sources and Citations

See also

• Get Creative with Ramen Noodles
• Make Ramen Noodles
• Make Ramen Noodles in the Microwave
• Make Korean Style Ramen
• Make Instant Noodles
• Cook Ramen Noodles
• Make Ramen Noodle Chicken Casserole
• Make Maggi
• Cook Ramen and Tuna Fish
• Make Ramen Noodles Using a Coffee Maker