Keto Pork Ramen with Bok Choy
ChefKetogenic.comDifficultyIntermediateThis 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.
Serving Size 1 bowl
Servings 4
Net Carbs
- Amount Per Serving
- Calories 290
- % Daily Value *
- Total Fat 15.6g24%
- Total Carbohydrate 5.3g2%
- Dietary Fiber 2.8g12%
- Protein 33.8g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Start by cooking the pork tenderloin. Season to preference at cook at 375 degrees F for 30-40 minutes or until no longer pink on the inside. (For this recipe, we used a pre-seasoned Smithfield pork tenderloin.)
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)
Once the garlic begins to cook, add the soy sauce and ginger. Stir to combine.
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.
Add the bok choy to the skillet and cook over medium-high heat.
Stir continuously to allow to cook.
Rinse and drain the shirataki noodles.
Using a slotted spoon, remove the bok choy but leave the sauce in the skillet. Reduce to low heat and add the rinsed noodles.
Cook the noodles in the sauce for about 5 minutes.
Add the bone broth and heat until warm.
Slice the cooked pork tenderloin and green onions.
Serve your keto pork ramen with the pork tenderloin, sliced green onions, and cooked bok choy on top. Optional: add an egg
Ingredients
Ingredients
Directions
Directions
Start by cooking the pork tenderloin. Season to preference at cook at 375 degrees F for 30-40 minutes or until no longer pink on the inside. (For this recipe, we used a pre-seasoned Smithfield pork tenderloin.)
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)
Once the garlic begins to cook, add the soy sauce and ginger. Stir to combine.
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.
Add the bok choy to the skillet and cook over medium-high heat.
Stir continuously to allow to cook.
Rinse and drain the shirataki noodles.
Using a slotted spoon, remove the bok choy but leave the sauce in the skillet. Reduce to low heat and add the rinsed noodles.
Cook the noodles in the sauce for about 5 minutes.
Add the bone broth and heat until warm.
Slice the cooked pork tenderloin and green onions.
Serve your keto pork ramen with the pork tenderloin, sliced green onions, and cooked bok choy on top. Optional: add an egg
