Asian, Beef, Chicken, comfort food, Cooking, Paleo, Spicy, Whole30

Ramen Zoodle Bowl (Paleo)

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!

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This weeks dinner is based on 2 Ramen bowls, so adjust accordingly. To start, you need a few ingredients:

Bowl 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)

Broth ingredients

  • 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.

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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.

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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.

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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.

-R- 

Let me know what you think!

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