Craving a comforting bowl of ramen without the heavy carbs? Get ready to revolutionize your dinner routine with this mouthwatering Chicken Ramen with Zucchini Noodles! This recipe transforms the traditional Japanese comfort food into a lighter, healthier version that doesn't compromise on flavor. Imagine tender chicken, perfectly seasoned zucchini noodles, and a savory broth that will transport you straight to culinary bliss - all in just 25 minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Japanese
Serves: 2 servings
Ingredients
- 2 chicken breasts
- 4 cups chicken broth
- 2 zucchinis
- 2 green onions
- 1 tbsp soy sauce
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 2 chicken breasts, 4 cups of chicken broth, 2 zucchinis, 2 green onions, 1 tablespoon of soy sauce, and salt and pepper to taste.
- Wash the zucchinis thoroughly under running water. Using a spiralizer or a vegetable peeler, create zucchini noodles (zoodles). If using a peeler, make long, thin strips. Set the zoodles aside.
- Chop the green onions into thin slices, separating the white and green parts. The white parts will be used for cooking, while the green parts will be reserved for garnish.
- In a medium-sized pot, bring the 4 cups of chicken broth to a gentle simmer over medium heat.
- While the broth is heating, season the chicken breasts with salt and pepper on both sides.
- In a skillet over medium-high heat, add a small amount of oil (optional) and sear the chicken breasts for about 5-7 minutes on each side until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C).
- Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
- In the same skillet used for the chicken, add the white parts of the green onions and sauté for about 1 minute until fragrant.
- Add the zucchini noodles to the skillet and stir-fry for about 2-3 minutes until they are just tender but still have a bit of crunch. Season with a pinch of salt and pepper.
- Pour the simmering chicken broth into the skillet with the zucchini noodles and add the tablespoon of soy sauce. Stir to combine and heat through for an additional 1-2 minutes.
- Divide the zucchini noodles and broth mixture into two bowls. Top each bowl with the sliced chicken and garnish with the reserved green onion tops.
- Serve immediately and enjoy your delicious Chicken Ramen with Zucchini Noodles!
Tips
- Zoodle Perfection: When spiralizing zucchini, choose firm, medium-sized zucchinis for the best noodle texture. Pat the zoodles dry with a paper towel to prevent excess water in your broth.
- Chicken Cooking Hack: Use a meat thermometer to ensure your chicken reaches exactly 165°F for perfect doneness without drying out.
- Flavor Boost: For extra depth, consider adding a splash of sesame oil or a sprinkle of red pepper flakes to customize your ramen.
- Make-Ahead Friendly: You can prep the chicken and zoodles in advance, making this a quick weeknight meal.
- Keep the Crunch: Don't overcook the zucchini noodles - they should remain slightly crisp for the best texture and nutritional value.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 35g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 90mg
