The January freeze is kicking in, and comfort food cravings are at an all time high!
Since I am trying to stick to my January Paleo challenge, I was in search of a fun and warm dinner. Looking through Pinterest I saw a couple ramen bowls that used zoodles and other vegetable noodles instead of traditional noodles. This concept definitely caught my eye and I was excited to turn one of my favorite meals into a Paleo compliant dinner!
This weeks dinner is based on 2 Ramen bowls, so adjust accordingly. To start, you need a few ingredients:
- 2 Soft Boiled eggs
- 1/2 lb shredded beef chuck steak (may have to buy in 1 lb)
- 1/2 lb shredded chicken (may have to buy in 1 lb)
- 1 cup chopped green onions
- 1 cup shredded purple cabbage
- 1 cup bean sprouts
- 1 large zucchini or 2 medium zucchini’s
- Nori (dried seaweed)
- 4 cups of beef bone broth
- 1 tbsp franks red hot sauce
- 1 tbsp red chili pepper flakes
- 1 tbsp minced garlic
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp salt
This is surprisingly a very easy meal to make, considering there are only a few steps – shred the meat, cook the eggs, heat your broth and then build your bowl!
Step 1 – Shred the Meat
If you bought pre-shredded meat then you need to heat the meat up in a sauce pan or a dutch oven with about 1/4 cup of water.
I decided to shred the meat myself, so I used my instant pot to do this quickly, but you can also use a crock pot to complete this process.
For this dish I used 1 lb of chicken breast and 1 lb of beef chuck steaks. I then placed it in my instant pot and pressure cooked the meat. *The chicken took about 15 minutes and the beef took closer to 50 minutes.*
Side note, you can use pork instead of chicken and beef.
Step 2- Soft Boil the Egg
This is such a tricky process but my eggs turned out perfectly, so TRUST ME!
Bring a pot of about 4 cups of water and a sprinkle of salt to a rapid boil. At this point I gently lowered my eggs into the water using a spoon. I cooked 4 eggs to make sure at least 2 turned out okay! Luckily they all turned out okay.
AS SOON AS YOUR EGGS ARE IN THE WATER SET A TIMER FOR EXACTLY 6 AND A HALF MINUTES!
Lower the heat a little to bring the water to a gentle boil for the remainder of the cooking time.
While they finish cooking, prepare an ice bath for your eggs. When your 6 and a half minute timer goes off, gently move each egg to the ice bath to stop the cooking. Leave them in the water for about 2 minutes and then you can remove the shells and then slice in half.
These should be the perfect consistency of gooey and cooked egg.
Prepare the Broth
Pour your 4 cups of broth into a high walled skillet or cooking pot. Then add the hot sauce, chili flakes, garlic and various seasoning to get the desired spiciness and flavor you desire for your broth. I enjoy the spiciness so I added more pepper flakes and hot sauce.
Build your Bowls
Start by spiralizing your Zucchini into the bowl. You can use a mandolin for this or there are sprializers you can buy for this process. Then add your desired vegetables. For mine I used cabbage, bean sprouts and green onions.
Add all your vegetables, then place the egg and meat on top and some Nori. Once everything is in the bowl, then you can pour your broth into each bowl.
If you like Spicy bowls, add some chili garlic paste, sprinkle more red chili pepper flakes or even add more hot sauce.
I ate all the vegetables and meat in my bowl faster than the broth, so I just kept replenishing them until the broth was all gone.
Unfortunately this will not be the best the next day, but it definitely curbed my craving for some noodle ramen, and was much healthier than eating at a restaurant.