Authentic Beef Ramen with Zoodles


Authentic Beef Ramen with Zoodles

Let’s step back and take a look at this colorful bowl. Zoodles, carrots, scallions, bean sprouts, perfectly seared beef, and that 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 Authentic Beef Ramen with Zoodles!

Authentic Beef Ramen with Zoodles

I’m one of those cooks that like ramen. 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. It’s really terrible when you love something that’s bad for you :/

Well, the whole point of Chirpy is taking our favorites and transforming them into healthier and low carb-ier versions – and our Chirpy-fied Ramen definitely falls into the “hell-yes-this-is-amazing-let’s-eat-it-again-asap” pile.

Authentic Beef Ramen with Zoodles

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 thin beef strips. 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.

Authentic Beef Ramen with Zoodles

Wow. These photos are making me crave our Zoodle Ramen like crazy! Finally, a real grown-up version of Ramen that not only tastes good, but is good for you too.

Authentic Beef Ramen with Zoodles

Authentic Beef Ramen with Zoodles

Prep Time: 15 minutes

Cook Time: 15 minutes

Serving Size: 4

Authentic Beef Ramen with Zoodles


  1. 4 • medium zucchini (noodled)
  2. 2 • carrots (I used a vegetable peeler to make thin ribbons)
  3. 1/4 cup • scallions
  4. 2 cups • bean sprouts
  5. 1 egg • (bring water to boil. add egg en cook for 6 minutes)
  6. 1/2 lb • beef of choice (sliced as thin as possible)
  7. optional • Sriracha
  8. BROTH
  9. 6 cups • water
  10. 1/2 cup • soy sauce
  11. 3 tbsp • mirrin (found in the oriental section of your grocery store)
  12. 2 tbsp • rice vinegar
  13. 2 cloves • garlic (minced)
  14. 1/4 tsp • ginger (minced)


  1. Mix all the ingredients for the broth in a pot and bring to boil.
  2. While waiting for the broth to boil, sear the thin beef slices on a hot pan.
  3. Add the carrot ribbons, bean sprouts and scallions to broth. Cook for about 5 minutes.
  4. Add the zucchini noodles and cook until the noodles are to your desired level of done-ness.
  5. Dump the beef in the "soup" and serve it up! We recommend a squirt of Sriracha for some heat and extra yummy flavor!

Authentic Ramen with Zoodles – Pin it!

Authentic Beef Ramen with Zoodles Pin


    • Hi Patty 🙂 Unfortunately I unable to provide nutritional information on my recipes as I am not a registered dietitian/nutritionist. There are lots of website you’ll be able to find with through a google search that allows you to enter a recipe and then gives you an estimate of the calories.

  1. Hi there, the recipe is great, thanks for showing how to use zoodles in a soup. I’d like to point out that mirin is spelt with 1 R. Also “oriental” is not a good look, you can easily change that to Asian section of the grocery store.

    • The recipe looks delicious and I can’t wait to try it!

      Just wanted to confirm that “oriental” is no longer considered an appropriate term to use for Asian culture. It is better to use the term “Asian section of the grocery store” instead.

  2. I really want to make this recipe. I am not sure what makes the broth. How much beef broth do you use and what are the ingerdients that make up the broth?

    • Hi Kristin,
      If you look carefully at the recipe card, I separated the ingredients that make up the broth 🙂
      6 cups • water
      1/2 cup • soy sauce
      3 tbsp • mirrin (found in the oriental section of your grocery store)
      2 tbsp • rice vinegar
      2 cloves • garlic (minced)
      1/4 tsp • ginger (minced)

      You can also add a bit of Sake and of course Sriracha or your hot sauce of choice!

  3. Sooooo sooo good. Wish I had done the steak a little different to make it more tender. I’m such a noodle fanatic- and this hit the spot!


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