Hey guys!
So, I’ll cut to the chase. I love ramen. No, like, really love ramen. And yes, I mean those cheap packets of instant ramen noodles that you just add boiling water too. And not even the 99 cent packets, nope that’s too high end, I’m talking 45 cents or under. The cheaper the tastier right? And if the packet has those dried pieces of vegetables too? Come on.
Don’t forget the little salty-as-hell packet of God-knows-what, because I sure haven’t, adding in at least two at a time (Are you judging me yet?). Instant ramen is maybe one of the greatest creations of all time, feeding broke college students everywhere. And also, drunk people at 3 am. But I assumed if you’re drunk at 3 am with nothing to eat at home except instant ramen, then you’re probably a broke college student. Although who am I to judge, you do you.
As much as I love instant ramen and love how little time it takes to prepare it, I don’t love the high carb and calorie content of the noodles themselves.
It’s all about portion control! Just split the noodles into two servings!
Excuse me? Have you actually met anyone who likes to split a packet of anything into two and leave half for later? No? Yeah didn’t think so. Please escort yourself out.
Through my university years I have basically evolved with the ramen. First year I just ate it with water and the ‘stock’ packet. Then I transitioned into adding cheese and cilantro. Next I was adding cheese, cilantro, egg, meat – I mean it was basically gourmet ramen. And a year ago I decided it’s time to find a healthier and lower calorie alternative to the hearty bowl of ramen. It was heart breaking to walk past the aisle stocked with packets of all kinds of different ramen, and was hard to ignore the familiar “2 for 50 cents” signs. I felt like I was abandoning my youth, and that I now had to let go of something familiar and safe that I couldn’t rely on anymore. Now I had to go out in life, vulnerable, and make something more of myself.
But alas, I survived (survived my goodbyes with ramen I mean, not so sure about adulthood yet).
Ingredients
• 100 g shirataki noodles
• 100 g steak of choice
• 1.5 cups beef broth
• Soy sauce
• Egg
• Cilantro
• Leeks
First thing you’ll need to do is cook your meat, whichever way you like. Personally, I like to fry up the steak until about an internal temperature of 140 F, set it aside to cool, then thinly slice it. I totally recommend under cooking it a tiny bit, as when you set it aside it will still be cooking internally.
Next I pour out some beef broth into a small pot and let it simmer, adding in some soy sauce and lime juice. Personally I add extra salt. Like very extra.
Now for the noodles. I have discussed shirataki noodles in a previous post – from the preparation, to the nutrition facts. I will repeat – they contain almost no calories and no carbs!
Now what I do is just drain them from their package and wash through intensely with cold water. I then just add them to a bowl.
Top the noodles with your beef broth and get to decorating. Add in your meat, the egg, and top it off with chopped cilantro and leeks. And a slice of lime of course! It makes all the difference trust me.
This whole bowl, if following the recipe, will run you about 300 calories! And the great part is, you can also add in more toppings, substitute things, or omit things for an even lower calorie content.
Enjoy!
xo
