Keto Chicken Ramen

Keto Chicken Ramen

The recipe for this tasty chicken ramen is really simple to make. Using just a few basic ingredients it will be ready in less than 15 minutes from start to finish. Keto Chicken Ramen really is the perfect winter warmer, filling and tasty but also completely guilt free.

It makes a great quick tasty meal for two or one with leftovers with a large helping for one person the next day. Using only a few simple ingredients there are very five easy steps in making this tasty meal that you'll want to come back time and time again!

The Cayenne pepper has a kick so we recommend seasoning to taste.

keto ramen


* small pack coriander 

* 2 Button mushrooms, sliced

* 4 tbsp light soy sauce

* 1 tbsp garlic powder

* 1 fresh clove garlic finely sliced

* 1/2 tsp cayenne pepper 

* 1 tsp Chinese 5 spice

* 3 Scoops of The Keto Food Co Bone broth

* 100g pack baby pak choi

* 3-4 cooked chicken tenderloins, sliced

* 1 pack Be Right Konjac noodles 

* 60g bean sprouts 

* 1 tbsp of The Keto Food Co Keto Sweet

* Tsp olive oil

* 1 boiled egg

* Sesame seeds 

* Spring onion


Step 1 

Set a large saucepan over a medium heat and pour in 300ml of water into the pan. Finely chop the coriander and add 3 scoops of Keto food co beef bone broth to the water.

Step 2

In a small pot place egg in water and leave on a slow boil till cooked fully through then Add oil to a pan and cook your chicken tenderloins with the soy sauce, 5 spice, cayenne, garlic clove finely sliced and garlic powder.

Step 3 

As the broth reduces add your sliced mushrooms, bok choi and half your bean sprouts into the mixture and let it continue to simmer for 3 minutes, after the 3 minutes add your washed keto food co konjac noodles to the pot and allow to them to simmer on low heat for another 3 minutes.

Step 4 

After your chicken is cooked slice the chicken into thin strips and add the sauce remains in the pan to the boiling broth to add depth in the flavour of the broth, lastly add another 1 tsp of soy sauce to the broth and let it simmer. And gently peel your boiled egg which will then be sliced in half. Chop spring onion finely.

Step 5 

Once the broth is reduced serve into a deep bowl till 2/3 full of noodles and soupy broth then add sliced chicken and egg to the bowl, as-well as chopped coriander and spring onions. Add the last bit of crunchy bean sprouts the the broth. Lastly sprinkle sesame seeds over the bowl and enjoy a easy healthy keto lunch/dinner.


Serves 2 

Calories 122.4 Cal Carbohydrates: 4g | Protein: 26g | Fat: 15g 


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