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:
- Zoodles
- Carrots
- Scallions
- 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:
Ingredients
- 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
- BROTH
- 6 cups • water
- 1/2 cup • soy sauce
- 3 tbsp • mirrin
- 2 tbsp • rice vinegar
- 2 cloves • garlic minced
- 1/4 tsp • ginger minced
Instructions
- 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!
12 thoughts on “Authentic Beef Ramen with Zoodles”
Can you tell me how many carbs this Ramen Zoodles is?
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.
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.
Are we (America folk) doing away with the Orient as well?
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 🙂
It’s:
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!
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!
Glad you liked it! 🙂
Some of you don’t have a clue, bet you’re snowflakes…. Asia could be India, Sri Lanka, whilst this food is definitely from there. It’s from the Orient, hence the term “Oriental” was indeed properly used and in no means slanderous. Wake up. And authentically oriental at that!
Oriental is a much more beautiful and descriptive word than “Asian.” Russians are Asian for crying out loud. This PC garbage is created by people who like to lord it over others and tell them what to say, what to write, and, most of all, how to think. No thanks. When I visit Japan, China, or Korea, I visit the Orient, not just Asia.
I completely agree with you, Paul. Thanks for stopping by our blog! Hope you have a great day:)