Ramen: it’s sweeping the nation. Dare I say it’s almost bigger than Nutella now? I’ve been told by some of my closest confidants that you can get ramen on every street in Chicago. It’s that special. Here’s my issue–ramen is gluteny. I, am not. Herein lies the problem. I need to be in on the trends. Elbows deep in all things hot in the food blog world.

So deep.

I refuse to miss out on all the glorious bounties life has to offer just because I’m a gluten-free vegetarian pain in the butt. Luckily I can make almost any recipe fit into my jerk lifestyle and thanks to my lovely friend The Lazy Keto and her miracle Srirachoy® Sauce, I have achieved the most ahhhh yeahhhh inducing spicy sweet ramen there ever has been. If you don’t know Lezlee (TLK) and her Srirachoy® Sauce creation, you’re in for a treat. It’s the tops.

Let’s talk rah, man.

Spicy Srirachoy Ramen-Style Zoodles

First and foremost, you need zucchini to zoodle and a zoodle maker. Mine is aptly named a “Veggetti” and it sounds too much like lady parts so now it’s just a zoodler.

Then you need the sauce. Don’t get your veggettis in a twist. We are getting to it.

Steam your zoodles for a hot second (technically for 1:30 seconds) and bowl ’em.

Pour your hot broth on your veggetti…I mean ZOODLES >>> Zoodles! Not veggetties.

TOP that RAMEN ish stuff with the Srirachoy. It’s not totally available YET but you can pre-order bae at ordersrirachoy@gmail.com

Is this traditional Ramen? Sorry, Ra-woman. No, it’s not. It’s gluten-free and low carb and orgasmic.

Get over it.

I have this recurring fantasy of getting all tangled up in these zoodles and having to chew my way out. Weird or normal and does it even matter?

So I initially made this recipe to feed me twice and doubled it for all of you. I suggest that you make the broth, taste, add seasonings according to your preferences. Cooking is all about making the food taste good to YOU. My measurements may be an insult to your taste b’s because I don’t know you like that.

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Spicy Srirachoy Low Carb Ramen

Yield: 4 servings

2 cups

Ingredients

• 2 medium Zucchini
• 6 c. Vegetable Stock or Chicken Stock
• 1 package Firm Tofu, drained and cubed (or cooked meat hunks if you must)
• 1/8 c. Srirachoy Sauce, adjust to your spice level
• 2 tbsp Soy Sauce
• 1 c. Shredded Carrot and Cabbage Blend (pre-packaged) or shred your own
• 2 c. Mushrooms, sliced
• 2 cloves Garlic, minced
• 1 tsp. Ground Ginger
• 1 Green Onion, sliced (reserve a handful for garnish)

Instructions

In a large pot heat stock, garlic, shredded carrot and cabbage, mushrooms, ginger, and green onion on medium-high. Bring to a soft boil, reduce to medium and simmer for ten minutes. Press the water out of your tofu and dice into cubes. Add Sirachoy and tofu and simmer for five minutes.

Make your zucchini noodles and steam for 2-4 minutes or saute in 1 tbsp oil until soft. Add to your serving bowl.

Using a slotted spoon, scoop out cabbage, mushrooms, and tofu add to bowl. Ladle broth on top and garnish with green onion and Srirachoy. Never miss noodles again.

Notes

*If you do not have access to Srirachoy Sauce, substitute: 1 tbsp Soy Sauce 2 tsp Sriracha 1 tbsp Sesame Oil 1 tbsp Honey or Agave

Gluten Free, Low Carb, Vegetarian

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Substituting any other sauce for Srirochoy is really sad and depressing. I’m sorry. Pre-order it and then you can forgo all of those crappy feeling and start enjoy yummy, spicy goodness in your mouth! She didn’t pay me to say that. It’s the real deal, folks.

So, what did ya’ll end up dressing as for Halloween?

♥ Liz

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