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This Thai-inspired Spicy Chicken Ramen Recipe is the perfect low carb, keto, gluten-free meal prep for easy lunches or dinners. The easy-to-make spicy peanut broth is to die for!
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MORE KETO & LOW CARB ASIAN INSPIRED RECIPES
After going low carb I have to admit that ramen was one of the things I missed the most. And not even good ramen. I missed the crappy 4 for a $1 ones you can get!
In my defense, I never ate them plain, the way they were supposed to be eaten. I always added something to them, even if it was just a bit of sriracha.
So when I went low carb one of the first things I worked on was a chicken ramen recipe.
This was before all of the low carb noodles substitutes were out there so I just used my good ol' pasta standby of zucchini noodles. I liked it, my husband liked it, and Mini Me liked it, so I was pretty happy with the recipe.
But my need to tinker with and add to things really got the best of me and I decided that recipe needed an update. Of that would give it a Thai inspired flair.
Thai flavors are some of my favorite because they combine umami, sweet, spicy, and sour together for one big mouth watering flavor bomb and this recipe has all of them.
This spicy chicken ramen recipe is perfect for people that love to meal prep and for people that don't want to work too hard. It is super easy to make and the result is 4 days of lunches of light dinners.
Feel free to adjust the spice to meet your tastes, add different veggies if the ones I add aren't your thing, use shredded pork or beef, depending on what you enjoy most.
The sky is really the limit on the ways you can make this spicy ramen recipe your own!
INGREDIENTS NEEDED TO MAKE THIS SPICY CHICKEN RAMEN RECIPE
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Vegetable or chicken broth base concentrate (I used Better Than Bouillon)
- No sugar added creamy peanut butter (homemade or store-bought)
- Keto honey
- Tamari or coconut aminos + more for serving
- Rice wine vinegar
- Ginger paste
- Garlic paste or minced garlic
- Chili garlic sauce (or sambal oelek)
- Toasted sesame oil
- Fish sauce or this vegetable umami
- Zucchini noodles
- Shredded cooked chicken
- Baby bok choy leaves
- Cremini mushrooms
- Thai basil (or cilantro) leaves
- Green onions
- Toasted sesame seeds
HOW TO MAKE THIS SPICY CHICKEN RAMEN RECIPE
In a microwave-safe small bowl, combine the broth base, peanut butter, keto honey, Tamari, vinegar, ginger, garlic, chili garlic sauce, honey, sesame oil, and fish sauce, and lime juice. Heat in the microwave for 15 seconds at a time until the sauce combines well.
Divide the broth mixture into 4 quart-sized wide-mouth glass jars with lids, Top with 4 ounces of zucchini noodles, 1/2 cup chicken, 1.25 ounces bock choy, 2 ounces mushrooms, basil, green onions, and sesame seeds and cover.
Can be refrigerated for up to 4 days.
To serve, open a jar and add enough water to cover the contents, about 1 to 1 1/4 cups, and shake. Microwave, uncovered until heated through, about 2 to 3 minutes.
Cover the jar and allow it to sit for about 3 minutes.
Stir to combine.
FAQS ABOUT SPICY CHICKEN RAMEN
Can I use pork instead of chicken in this Spicy Chicken Ramen Recipe?
Absolutely. Feel free to use shredded pork or shredded beef. Do what makes you happy!
Do I have to add the chili garlic sauce in this Spicy Chicken Ramen Recipe?
No, if you would prefer to use something like sriracha, or another hot sauce you are familiar with, go for it. I was just sticking with the Thai inspired theme, plus we really love chili garlic sauce here.
How long will this Spicy Chicken Ramen last in the refrigerator?
If you keep it in the air tight mason jars it will be good for about 4 days.
Last thoughts about Spicy Chicken Ramen
I love this little area of my recipes and I really hope everyone reads this far because this is where I really get to gush on how much I love a recipe, or why I think you would love it.
But today I am leaving that up to my husband and my photographer.
My husbands reaction to me sending a jar of this with him to work for lunch was a total surprise.
He was very skeptical when I handed it to him as he was walking out the door. I got the "look" and the "What the heck is this?". I explained what it was, and how to prepare it at lunchtime. He did not seem thrilled.
Fast forward to him coming home.
I did not have to ask if he liked it he came in the door raving about how good it was and how everyone at work wanted to know what it was and how to make it!
He went back to work the next day with my business cards so everyone would be able to look up the recipe when I posted it.
My photographer told me that this was new favorite recipe of mine. She said she shared it with her Mom, who loved it as well.
Sidenote - the bronze wear in the photos is her Mother's from living in Thailand for a year in the 70's.
Her Mom said that it tasted like authentic Thai and took her back to that year in Thailand!
It doesn't get much better than that!
MORE KETO AND LOW CARB RECIPE IDEAS
- Low Carb Sheet Pan Teriyaki Chicken and Vegetables
- Low-Carb Thai Pork Lettuce Wraps (Larb)
- Kung Pao Brussels Sprouts (Keto and Vegan)
- Keto Baked Asian Turkey Meatballs
- Asian Steak Bites
- Low Carb Easy Lemon Chicken
Spicy Chicken Ramen (Keto & Gluten-Free)
- 2 tablespoons vegetable or chicken broth base concentrate I used Better Than Bouillon
- 4 tablespoons no sugar added creamy peanut butter homemade or store-bought
- 2 tablespoons keto honey
- 4 tablespoons Tamari or coconut aminos + more for serving
- 1 tablespoon rice wine vinegar
- 1 tablespoon ginger paste
- 1 teaspoon garlic paste or minced garlic
- 1/4 cup chili garlic sauce or sambal oelek
- 2 teaspoons toasted sesame oil
- 2 tablespoons fish sauce or this vegetable umami
- 1 lime juiced + plus lime wedges for serving
- 16 ounces of zucchini noodles
- 2 cups shredded cooked chicken packed
- 5 ounces baby bok choy leaves chopped
- 8 ounces cremini mushrooms thinly sliced
- 1/3 cup fresh Thai basil or cilantro leaves, chopped
- 4 green onions chopped
- 1 teaspoon toasted sesame seeds + more for serving
- In a microwave-safe small bowl, combine the broth base, peanut butter, keto honey, Tamari, vinegar, ginger, garlic, chili garlic sauce, honey, sesame oil, and fish sauce, and lime juice. Heat in the microwave for 15 seconds at a time until the sauce combines well.
- Divide the broth mixture into 4 quart-sized wide-mouth glass jars with lids, Top with 4 ounces of zucchini noodles, 1/2 cup chicken, 1.25 ounces bock choy, 2 ounces mushrooms, basil, green onions, and sesame seeds and cover.
- Can be refrigerated for up to 4 days.
- To serve, open a jar and add enough water to cover the contents, about 1 to 1 1/4 cups, and shake. Microwave, uncovered until heated through, about 2 to 3 minutes.
- Cover the jar and allow it to sit for about 3 minutes.
- Stir to combine.
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
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