Recipes — keto noodles RSS



Bacon Lettuce Tomato Ramen with Mayo Shio Tare Sauce

On hot summer days, there's nothing quite like a fresh BLT sandwich with crispy fresh lettuce, cold tomato slices, and perfectly cooked bacon. But bacon, lettuce, and tomato ramen? Who would dare attempt that?  Apparently Ivan Orkin of Ivan Ramen, the brash Jewish guy from New York who made his name as one of the best ramen makers on the planet and who recently starred in one of the episodes of Netflix's Chef's Table.  While browsing through one of his cookbooks, we saw his recipe for a BLT ramen and we did a double-take. Surely, this is a joke? There's no way this could taste good. But curiosity got the better of us, and off to the kitchen we went to test his recipe with our own...

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Spicy Almond Tantan Ramen with Chili Bean Ground Pork

A few days ago, we were browsing Youtube after a long day of noodle formulation and we stumbled upon some videos of home chefs making noodle dishes from scratch. One particular dish that caught our eye was a homemade Tantanmen, which we've both eaten many times in our childhood. For those who don't know, Tantanmen is the Japanese version of a Sichuan Dan Dan noodle. Dan Dan noodles are normally dry noodles, but Tantanmen comes in a spicy chili soup and is normally made from a base of sesame paste.  Having been on keto for awhile now, we asked ourselves if we could re-make this dish in a low-carb way using ingredients we had on our kitchen counter. One of our favorite...

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Keto-Friendly Millionaire's Bacon Carbonara Ramen

When we first kicked off our keto diets, we were trying to incorporate bacon into every meal like mad men. Bacon and avocados for breakfast? Check. Bacon and cheese covered ground beef patties with a side of bacon for lunch? Check. Bacon ramen for dinner? Check. Wait what?  Yeah you heard that right. We were literally throwing pan-fried bacon onto our immi ramen as a topping and calling it a day. It's better than it sounds, but we knew we could do better than that. We tested this recipe several times before we got it right, but now, we're revealing to the world our latest immi ramen lab creation:  Ingredients 6 pieces of uncured thick-cut bacon 2 tbsp brown erythritol (Swerve is...

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Avocado Miso Ramen Topped with Avocado Tempura

We (The Kevins) live in California, where avocados are worshipped for their abundance of nutrients.  Vitamin K, Vitamin C, Vitamin B5, Vitamin B6, Vitamin E, Potassium - you name it, avocado's got most of the good stuff.  On the bi-coastal U.S. regions, you can't walk more than 100 steps before coming across some kind of cafe serving avocado toast for $8-15 a slice - yes you read that right and no the world has not gone mad. Since we quite literally eat our own ramen every day while building immi and can't afford avocado toast, we decided to take the next best logical step to mimicking life's little luxuries and created a recipe for our own avocado ramen. Another side benefit...

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Pork Tonkotsu Ramen with Oatmilk Broth Base

A few weeks ago, we were sitting around our living room drinking glasses of oatmilk with ice. Somewhere in the conversation, KLee looked at KChan and said, "you know, this stuff could be pretty decent as a ramen broth."  KChan initially recoiled at the idea, but the more we talked about it, the less crazy the idea seemed.  Pork tonkotsu broth is already creamy, so why not try using oatmilk as the broth base to stew the pork bones in?  We started by taking a glass of the oatmilk, and microwaving it on high for 2 minutes to see what warm oatmilk would look and taste like. Plot spoiler: it was still delicious. It reminded us of the children's books we grew up...

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