I have a confession to make…
I LOVE RAMEN.
Yes, the stuff that looks like Justin Timberlake’s hair circa 1999 and has about 98748715230mg of sodium. It’s shameful, I know. I mean I’m not in college anymore so I have no excuse for eating it. I certainly can afford to spend more than .59 cents on dinner (most days), but what can I say? I really, really like ramen.
But those carbs? All those questionable ingredients? No, no. I can’t afford those anymore.
So instead of giving up my precious ramen althogether, I made it fit my lifestyle.
First thing’s first, let’s talk about zoodles. Back when I was just starting this blog, I wrote about zoodles and power meatballs (the photos seriously make me cringe) and how much I was obsessed with zoods. It’s still true. I’m obsessed–zoodles are the perfect ingredient for summer dishes! They’re light but still filling, low carb and cal, and they make an awesome replacement for some of the ingredients I’ve been trying to keep out of my diet lately.
So I knew they’d be the perfect sub for ramen noodles.
I have to say, I love the way this dish turned out. My boyfriend loves this dish, which is saying a lot, guys. It’s satisfying and hearty with deep, rich flavors–especially because I make it with my homemade bone broth (gelatin=a girl’s best friend, seriously).
This dish is fun because once you have the broth and zoodles finished, it’s totally customizable. I chose to top my spicy zoodle ramen with extra garlic in chili oil, sesame seeds, and some ground bison I had leftover from a previous night’s dinner. You could add shredded chicken, bok choy, scallions, sprouts, tofu, shrimp, broccoli–you get the idea.
PS-Francisco ate the leftover “ramen” for dinner last night. WIN–this is how I know this dish is goooood :)
- 3 cups beef stock
- 3 cups water
- 1-2 tablespoons soy sauce
- 3-4 drops hot sesame oil
- 1 teaspoon of Sriracha (more if desired)
- 2-3 drops liquid Stevia (or sweetener to taste)
- salt, to taste
- 2 cloves garlic, minced
- 2 heaping handfuls of spinach
- 2 medium zucchini, spialized
- Cooked ground beef (or any protein, such as shredded chicken)
- Additional hot sesame oil
- Additional minced garlic
- Sesame seeds
- Place large stock pot over medium heat and sautee garlic until fragrant. Add beef stock and water, turn burner on high, and bring to a boil.
- Once boiling, bring mixture back down to a simmer and add soy sauce, hot sesame oil, spinach, and Stevia. If adding protein, such as ground beef, add it now (cooked). Simmer for about 20 minutes to allow flavors to marry.
- While stock is simmering, prepare your zoodles with a Spiralizer.
- Once stock is salted to your liking, add your zoodles to the broth and cook for 1-3 minutes. The longer you leave your zoodles to cook in the broth, the softer they will become (I like mine a bit crunchy).
- Fill a bowl with broth and zoodles and add toppings, if desired.