The recipe card, instructional video and nutritional information is at the bottom of the post, but don’t be too hasty – the post contains all the tips and tricks.
Let’s step back and take a look at this colorful bowl and the goodness inside:
- Bean sprouts
- Perfectly seared beef
- A yummy soft boiled egg…
…All swimming in a delicious broth you’ll want to drink up with a straw.
I’m currently obsessed with our easy peasy recipe for Authentic Beef Ramen with Zoodles!
Is ramen noodles healthy?
I’m one of those “foodies” that like easy instant ramen noodles. The cheap stuff. You know, add a cup of water and microwave for 2 minutes. Even better if it’s the “just add water and wait a minute” type.
Isn’t it just terrible when you love something that’s bad for you :/
Because yes. Ramen is not healthy.
But, the whole point of Living Chirpy is taking our favorites and transforming them into healthier and low carb-ier versions – and our Chirpy-fied Beef Ramen recipe definitely falls into the “hell-yes-this-is-amazing-let’s-eat-it-again-asap” pile.
How to make healthy beef ramen?
The best part about our Ramen, which is the best part about most of the recipes we share on Chirpy, is the fact that it’s basically a one pot wonder. That’s if you don’t count the quick searing of the beef and the boiling of the egg. But it’s so quick it doesn’t even count. Promise.
While the beef sears, everything else heats up in a pot next to it. Once the veggies are cooked to your desired level, dump in the beef and serve it up immediately.
Whether you’re talking Korean or Japanese or Mongolian Ramen, it doesn’t matter. It’s all amazing and addictive and this recipe hits the spot every time.
Check out these great healthy ramen recipes from us and other wonderful bloggers:
Pin It! Authentic Beef Ramen with Zoodles
How To Make Zoodle Beef Ramen Easy:
Beef Ramen Zoodle Recipe:
- 4 • medium zucchini noodled
- 2 • carrots I used a vegetable peeler to make thin ribbons
- 1/4 cup • scallions
- 2 cups • bean sprouts
- 1 egg • bring water to boil. add egg en cook for 6 minutes
- 1/2 lb • beef of choice sliced as thin as possible
- optional • Sriracha
- 6 cups • water
- 1/2 cup • soy sauce
- 3 tbsp • mirrin
- 2 tbsp • rice vinegar
- 2 cloves • garlic minced
- 1/4 tsp • ginger minced
Mix all the ingredients for the broth in a pot and bring to boil.
While waiting for the broth to boil, sear the thin beef slices on a hot pan.
Add the carrot ribbons, bean sprouts and scallions to broth. Cook for about 5 minutes.
Add the zucchini noodles and cook until the noodles are to your desired level of done-ness.
Dump the beef in the "soup" and serve it up! We recommend a squirt of Sriracha for some heat and extra yummy flavor!