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I think we can all agree that ramen noodles are favorite comfort food for many adults and kids. But if you are trying to cut out processed foods or you just think “my college days are over;” this version of ramen with zucchini noodles is a great way to put a healthy spin on the craving for brothy noodles!
Zucchini Noodle Ramen Recipe
Just thinking about ramen noodles makes me nostalgic. I think of lunchtime at home when we were out of school for the summer or a warm cup of noodles during a cold middle school day. I also think of poor college days when ramen noodles were just about the cheapest meal available.
The truth is, it’s been at least fifteen years since a package of ramen noodles, but sometimes I just crave junky-comfort. The original recipe was first published years ago on MOMables, but since over the years I’ve needed gluten and grain-free recipes, this zucchini noodle ramen always come to the rescue!
By omitting the traditional pasta noodles, this recipe is now great for anyone who needs to eat gluten-free or following a low-carb diet, KickStart, Whole 30, or a ketogenic diet. This also makes a great lunch to send in a thermos with your kids on a cold day or when you’re on the go.
Ingredients
So what this epic zucchini noodle ramen is made of? Pure flavor and nutrition! Check out what you need and why:
- Olive oil: for cooking.
- Aromatics: garlic loves and ginger make a delish starter for this soup.
- Carrots: add them sliced.
- Leek: or you can use the white part of green onions instead.
- Vegetable broth: prefer low-sodium broth.
- Water: more liquid for cooking this ramen.
- Soy sauce: other great swaps are tamari or coconut aminos.
- Zucchinis: made into noodles to replace classic ramen pasta.
How to Make Zucchini Noodle Ramen
This zucchini noodle ramen is easy to make. There is a bit of chopping, measuring, and stirring. It may not be as easy as making Top Ramen, but it is still simple and worth the extra effort! I save time by spiralizing my zucchini ahead of time and saving it in the fridge so it’s ready to use in this meal.
- Sauté veggies
In a large pot, sauté garlic and ginger until fragrant, for about a minute, stirring. Then, add carrots and leeks (or green onions) and sauté until leeks/onions are translucent. - Add liquid
Add in vegetable broth, water, and soy sauce. Once it boils, simmer for 5 minutes. - Cook the noodles
Now, add the zucchini noodles and simmer for a few minutes until noodles have softened. That’s all!
More recipes with zucchini
It can be tricky to get kids to eat zucchini in bigger chunks but once peeled and spiralized, the texture changes. Other ways I found to include more zucchini in our meals are these fun meatless zucchini boats, these irresistible Parmesan zucchini waffles, and spiralized zucchini and tomatoes.
Could you believe I make delicious chocolate muffins with zucchini on them? Yes! And this delicious carrot and zucchini bars are also great for healthy snacking!
Ramen with Zucchini Noodles
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 3 cloves garlic, minced
- ½ inch ginger, grated
- 2 medium carrots, sliced
- 1 medium leek or 2-3 green onions, white part only, sliced
- 4 cups low-sodium vegetable broth, about 32oz
- 1 cup water
- 2 tablespoons soy sauce, tamari, or coconut aminos
- 1-2 zucchinis, made into noodles/spiralized
Instructions
- In a large pot, over medium-high heat, warm olive oil. Sauté garlic and ginger until fragrant, for about a minute, stirring. Add carrots and leeks (or green onions).
- Continue to sauté until leeks/onions are translucent. Add in vegetable broth, water, and soy sauce/coconut aminos. Bring to a boil, reduce heat, and simmer for 5 minutes.
- Add zucchini noodles, simmer for 3-5 minutes, or until noodles have softened.
hannah says
Made this last night and eveyrone loved it