Turkey Ramen (Low Carb Noodle Soup)

Noodles in a stir fry, as a bed for Italian bolognese, or as an addition in a soup – it’s something most of us enjoy.

The main issue is, most noodles are high in carbs and not too friendly for blood sugar levels.

The exception is a Japanese noodle that is now readily available – shirataki or konjac noodles.

Shirataki noodles are low in calories, super low in carbs and even have benefits to share. They are high in fiber, especially soluble fiber, can help reduce hunger, and even support better blood sugar control. 

The best part about them is you can use them anywhere you might use noodles normally, such as this delicious low carb turkey ramen soup.

If you don’t like ground turkey (mince), replace with ground chicken or beef, which will taste equally great. And you can swap and change or add any veggies that you please. 

In any case, this is a very easy-to-make, tasty and satisfying dish – enjoy!

Recipe

Pin Recipe

Turkey Ramen

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Servings: 3

Calories: 342kcal

Carbs: 9g

Net Carbs: 5g

Ingredients

• 2 Tablespoon olive oil
• 1 teaspoon sesame oil
• 1 small red onion - sliced
• 1 lb ground turkey mince
• 1 teaspoon minced garlic
• 1 teaspoon ground ginger
• 1/4 teaspoon dried chili flakes
• 2 cups stock
• 1/2 small red bell pepper (capsicum) - finely sliced
• 1 cup Water
• 2 Tablespoon tamari - wheat free soy sauce
• 1 scallions (spring onions) - sliced
• 2 9 oz pack konjac noodles - drained and rinsed well

US Customary - Metric

Instructions

• Heat the oil to a pan over medium heat.
• Once hot add the onion and fry for one minute, stirring once or twice.
• Add the garlic, stir, then carefully add the ground turkey (mince), making sure the oil does not spit up to burn you. Fry for 1-2 minutes, breaking up the meat as it cooks.
• Add the ginger and chili and stir through the turkey as it cooks for about another 3 minutes, stirring regularly.
• Add the stock, water, tamari (soy sauce), bell pepper (capsicum) and scallions (spring onions). *Note: leave a few sliced scallions aside to garnish. Bring to the boil.
• Meanwhile, drain and rinse your shirataki (konjac) noodles.
• Once the soup is boiling, turn down to a simmer, add the noodles and simmer for a minute to heat them through.
• Serve garnished with a few sliced scallions and a sprinkle of chili flakes.

Notes

OPTIONS: Add any additional veggies of your choice. VEGETARIAN OPTION: Crumble some tofu and fry in the spices before adding the soup stock. Cook the recipe the same in every other way.

Join Us As A Member Today

Access full nutrition facts, additional recipe features, 1500+ recipes, weekly meal plans, food guides, ongoing support and more.

Tried this recipe?

Share by Email Share on Facebook Share on Twitter Pin Recipe

Please pin, share or tweet – thanks!