Shirataki ramen noodles (keto ramen) can be the answer to everyone’s low-carb, keto, paleo ramen question. If you love ramen but you don’t love the high carb and high calorie count that comes with most ramen experiences, keep reading. If you have no clue about Shirataki noodle or how to prepare them before cooking and eating them please click here see my post on How to Prepare Shirataki Noodles.
Why Shirataki Ramen Noodles?
I grew up loving noodles, including (nope, I’m not ashamed) chicken flavored Top Ramen! I used to add butter and hot sauce and green onions to it and prepare them to the exact texture that I like them— not too mushy and not too firm, and, yes, full of flavor! Hanging out with my friend Karla, I got hooked on her idea of adding an egg to it— a girl needs her protein, right? But as I grew older I became more aware of all the things that instant noodles contained that weren’t good for a growing (or grown) girl: high sodium, MSG, and a ridiculous amount of simple carbohydrates. I was heartbroken to learn that instant noodles were pretty much the ultimate junk food. So, here I am am years later and with cooking with shirataki noodles I’ve discovered a way to have all the spoils of the instant ramen ‘treats’ of my childhood in a much, much healthier version. In the recipe for Shirataki ramen noodles (keto ramen) below, Ive recreated the flavors I used to season instant ramen noodles as a child and have topped them with healthy and delicious things that my grown up self likes to eat now, including the egg on top — just as Karla did!