I love ramen noodles so much! The instant kind that are super cheap and have an enough sodium in a single serving to last you an entire year… they are the best! I especially love the Shin Ramyun noodles that are so spicy they make your nose run while you eat them! Of course its not something you should enjoy all the time due to the high sodium levels… so I figured why not make a healthier version!
I got a new spirializer for Christmas and I have had an overflow of zoodles ever since! So what better why to make healthy “ramen noodles” than with delicious and nutritious zoodles! I also have a great deal of kimchi around too so I figured I would make spicy kimchi ramen! It is delicious! Enjoy!
Ingredients (for one serving
2 cups low sodium chicken broth
1 cup water
1 tbs finely chopped ginger
1 tsp garlic paste
1/4 tsp sesame oil
1 tsp rice vingar
1 tsp tamari
2 tbs kimchi juice (Right from your jar of kimchi)
1 tbs korean red chili flakes (Add more for spice depending on your taste)
Dash of paprika
2 medium zucchini spiralized
1 hard boiled egg
1 serving of kimchi
1/2 chopped fresh spinach
Sesame seeds for garnish
Directions
- Bring chicken broth, water, garlic, and ginger to a boil.
- About 5-8 minutes. Once fragrant add in sesame oil, vingar, tamari, kimchi juice, red pepper flakes, and paprika. Allow to simmer over medium heat for about 5 minutes. Stir occasionally.
- Place cold zoodles into a bowl. Pour hot broth over noodles.
- Dress with egg, kimchi, and spinach.
- Garnish with sesame seeds and enjoy!
*If you do not like your noodles to be crunchy you can throw them into the simmering soup for a couple of minutes to soften them up! Do not over cook! They will become soggy and fall apart!
