There are recipes that I make multiple times a month simply because they are both easy to make and oh so delicious. My keto ramen soup is one of them!

This ramen recipe is by no means authentic or culturally correct, it’s just a culinary jewel I whipped up in my kitchen while playing around with flavors. I like to make healthier versions of “junk food”, especially when I’m having cravings for savory and spicy things. This is such an easy replacement for high carb noodles and keeps your healthy eating on track.

You can easily whip this up in less than 20 minutes without cutting any corners or compromising taste. It just takes a little bit of food prep and then throw it all into a frying pan. Most of the ingredients are items you’ll already find in your pantry and fridge. You can also make ingredient swaps and substitutes with spices, oils, and Asian sauces.

All About Low Carb Keto Shirataki Ramen Noodles

In college we used to eat those $1 ramen packets which I will admit are still delicious (although terrible for you). But if you’re looking for a healthier and low carb option to traditional ramen noodles, the Skinny Shirataki Ramen Noodles only have 9 net grams of carbs per an entire package. Which compared to the dollar packets which have 52 grams of carbs per pack is a big difference. You can enjoy a bowl of ramen guilt free!

Making a Vegan or Plant Based Version of This Recipe

The Skinny Shirataki Ramen Noodles are already vegan so all you have to switch is the chicken for a vegan protein and the broth for veggie broth. This ramen soup would taste good with tofu or tempeh. They’re also gluten free!

Make Ahead Food Prepping and Food Storing

The Skinny Ramen Noodles are pretty sturdy and don’t get mushy or slimy like some other brands I’ve tried. They make for great leftovers or make ahead meal prepping to pack for lunches or dinner. You can also make a large batch to divide up for multiple meals.

You will also need to plan ahead to make the crockpot chicken, which I make in a large batch as well for the week.

I have never tried freezing this ramen soup, so I’m not sure how it would hold up after defrosting. If you try it let me know in the comments below!

Spicy Chicken Ramen Noodle Ingredients List:

Primal Kitchen Keto Marinate Sauce (any flavor is fine)
1 chicken breast
1 pack Skinny Shirataki Ramen Noodles
4 garlic cloves minced
1/2 an onion chopped
2 tablespoons olive oil or avocado oil
1 tablespoon diced jalapeño from the jar
1 teaspoon soy sauce
1/2 juice squeezed from half a lemon
2 cups chicken broth
sea salt and pepper

*Alternate ingredients could also be a soft boiled egg, bok choy, tofu or tempeh.

Cooking Directions for Keto Spicy Chicken Ramen Noodle Soup

Step 1: Crockpot Chicken

Before you start any of the process of cooking the ramen noodles, you will need to prep and cook your protein. The day before I make the ramen, I cook multiple chicken breasts in a crockpot using one of the Primal Kitchen keto marinating sauces. The flavor of the marinade doesn’t matter very much to me because it ultimately just gives the chicken a seasoned and savory taste.

It’s super simple - I put the raw chicken breasts in the crockpot and mix in marinade until all surface area of the chicken has sauce. I put the crockpot on high for about an hour, and then on low for 3 hours. The beauty of the crockpot is that you can leave it alone when it’s cooking and you can be productive doing other things.

Once the chicken is done cooking in the crock pot, it’s so moist and easy to pull apart. So I just shred the chicken from one breast and put it aside for the ramen noodles.

Step 2: Prep and sauté the Onion, Garlic and Jalapeno

To begin the process of cooking the ramen, take your chopped onion and minced garlic and put them in a frying pan with oil. I like to use olive oil or avocado oil. Sauté them for about 10 minutes on medium/low heat until they begin to look translucent. Stir continuously so they don’t burn.

Now add the jalapeño and sauté for a few more minutes. A little bit of jalapeño goes a long way when it comes to the level of spicy. So go on the conservative side the first time you make this recipe.

Step 3: Prep Your Ramen Noodles

These special keto noodles require a slightly different prepping process than traditional noodles. First cut the pouch and drain out all the water. Put them into a strainer and rinse with cold water.

Fair warning so you’re not surprised, the smell of the pouch water and noddles is a little weird at first, but I promise if you drain and rinse them they’ll taste fine.

Step 4: Add Ramen Noodles to the Pan

Add the drained and rinsed noodles to the frying pan with the onion, garlic and jalapeños. These noodles by themselves don’t have much flavor but it picks up the flavor when you sauté them with the veggies.

At this point I usually add some extra olive oil and start flavoring with sea salt and pepper.

Step 5: Add Soy Sauce

When you’re adding the soy sauce, start with very small amounts and taste as you go. It’s very easy to accidentally add too much soy sauce and the bold salty flavor can overpower it.

I also plan to make this recipe with coconut aminos which has a similar yet different flavor to soy sauce.

Step 6: Add Shredded Chicken

Get all your chicken shredded into bite sized pieces and put it in the pan with the noddles. Mix it all throughly and give it a few minutes for the garlic, onion, jalapenos and soy sauce flavors to infuse into the chicken.

Step 7: Add Chicken Broth

Once you’re getting ready to serve (or pack up for meal prepping), add about 2 cups of broth to the pan. Let it all simmer for a few minutes but don’t overcook.

Step 8: Final Touches

When you’re ready to eat, I add just a couple quick things as final touches. I taste and possibly add more salt and pepper. I also add about a teaspoon of additional olive oil and the juice from half a squeezed lemon. These last two add a touch of acidity and zip!