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Keto Pork Ramen with Bok Choy

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  Published on June 8th, 2021
  Reading time: 2 minutes
  Last modified June 7th, 2021
keto pork ramen
ChefKetogenic.comDifficultyIntermediateRating
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This is one of the tastiest and nutrient-packed keto meal prep-friendly recipes you can make! It packs the flavors of traditional Japanese ramen with low-carb pasta to make a savory, delicious soup with pork, bok choy, and green onions.

Yields4 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins
Ingredients
 1 lb boy choy
 1 tbsp minced garlic
 1 tbsp sesame oil
 1 tbsp olive oil
 ¼ tsp ground ginger
 2 tbsp soy sauce (or coconut aminos)
 1 lb pork tenderloin
 4 cups bone broth
 bundle of green onions
 salt and pepper to taste
 14 oz shirataki noodles (2, 7oz packages)
Directions
1

Start by cooking the pork tenderloin. Season to preference at cook at 375 degrees for 30-40 minutes or until no longer pink on the inside. (for this recipe, we used a pre-seasoned Smithfield pork tenderloin).

2

While the pork tenderloin is cooking, add the oils and garlic to a wok or large skillet and heat over medium heat.
(note: don't cook over high heat in order to avoid burning the garlic)

3

Once the garlic begins to cook, add the soy sauce and ginger. Stir to combine.

4

Rinse the bok choy well. If using baby bok choy, strain in a colander and pat dry. If using large bok choy, cut off the stems so that the leaves will cook evenly. Whichever bok choy you use, make sure it is dry so that is fries instead of steaming.

5

Add the bok choy to the skillet and cook over medium-high heat.

6

Stir continuously to allow to cook.

7

Rinse and drain the shirataki noodles.

8

Using a slotted spoon, remove the bok choy but leave the sauce in the skillet. Reduce to low heat and add the rinsed noodles.

9

Cook the noodles in the sauce for about 5 minutes.

10

Add in the bone broth and heat until warm.

11

Slice the cooked pork tenderloin and green onions.

12

Serve your keto pork ramen with the pork tenderloin, sliced green onions, and cooked bok choy on top. Optional: add an egg

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Ingredients

Ingredients
 1 lb boy choy
 1 tbsp minced garlic
 1 tbsp sesame oil
 1 tbsp olive oil
 ¼ tsp ground ginger
 2 tbsp soy sauce (or coconut aminos)
 1 lb pork tenderloin
 4 cups bone broth
 bundle of green onions
 salt and pepper to taste
 14 oz shirataki noodles (2, 7oz packages)

Directions

Directions
1

Start by cooking the pork tenderloin. Season to preference at cook at 375 degrees for 30-40 minutes or until no longer pink on the inside. (for this recipe, we used a pre-seasoned Smithfield pork tenderloin).

2

While the pork tenderloin is cooking, add the oils and garlic to a wok or large skillet and heat over medium heat.
(note: don't cook over high heat in order to avoid burning the garlic)

3

Once the garlic begins to cook, add the soy sauce and ginger. Stir to combine.

4

Rinse the bok choy well. If using baby bok choy, strain in a colander and pat dry. If using large bok choy, cut off the stems so that the leaves will cook evenly. Whichever bok choy you use, make sure it is dry so that is fries instead of steaming.

5

Add the bok choy to the skillet and cook over medium-high heat.

6

Stir continuously to allow to cook.

7

Rinse and drain the shirataki noodles.

8

Using a slotted spoon, remove the bok choy but leave the sauce in the skillet. Reduce to low heat and add the rinsed noodles.

9

Cook the noodles in the sauce for about 5 minutes.

10

Add in the bone broth and heat until warm.

11

Slice the cooked pork tenderloin and green onions.

12

Serve your keto pork ramen with the pork tenderloin, sliced green onions, and cooked bok choy on top. Optional: add an egg

Keto Pork Ramen with Bok Choy

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