This low carb kimchi duck ramen recipe can be whipped up in just 15 minutes and is incredibly easy & quick to make! It's packed full of flavour, nourishing ingredients, and it's tasty too.
When life gets a little boring, you add some flavour right? Well, the same goes for for food! During lockdown I've been testing out an array of different cuisines to keep my recipes fresh and exciting and one of my favourites at the moment is Korean and Japanese.
Kimchi, in particular, has also been a staple in my kitchen recently for ultimate gut health. For those who don't know, kimchi is fermented vegetables and is often the heart and soul of Korean recipes. It's full of beta-carotene and other antioxidants compounds. It's also an excellent source of vitamin A, C, K and iron, and low in calories.
When it comes to our gut health, kimchi helps support our microbiome thanks to its natural probiotics, helping to breed friendly bacteria to your gut and aid digestion. Probiotics aren't just great for gut health, but for our immune system too. With so many health benefits, there's no question that kimchi is a great dish to bring into your kitchen.
Low carb ramen
To make this recipe low carb friendly, I've swapped out the traditional noodles used in all ramen recipes and swapped them for konjac noodles, also known as slim noodles. Slim noodles are made from glucomannan, a type of fibre that comes from the root of the konjac plant. It's 100% natural & healthy.
The slim noodles works wonderfully in this recipe as the flavour from the kimchi completely takes over. If, like me, you love spicy & hot soups, then you're going to love this recipe!
Another key ingredient in this recipe is shiitake mushrooms (they're often prized for their rich, savoury taste & diverse health benefit). Shiitake mushrooms are low in calories, but high in nutrients including B vitamins, riboflavin, copper & niacin.
The duck in this recipe also adds another element of flavour & texture, not to mention a hit of protein! I like to fry my duck for as little as 5 minutes before continuing to cook it in the oven for 10-12 minutes. This keeps the flavour alive & the meat nice and tender. Once cooked, I'll then add it into the ramen just as I'm about to serve (this avoids the duck from overcooking in the hot broth).
You can find kimchi in most supermarkets nowadays, but make sure you opt for one that doesn't include any added sugar. The fresh isle is often the place to look!
Quick and easy kimchi duck ramen recipe
- 2 duck breasts
- 1 tbsp extra virgin olive oil
- 180g kimchi
- 100ml kimchi juice (from the kimchi jar)
- 5 cups vegetable stock
- 5-7 shiitake mushrooms, sliced
- 1 tsp cayenne pepper
- 2 spring onions, sliced
- Pre-heat the oven to 200c. Begin by scoring the duck breast and frying (no oil needed) in a pan for 5 minutes skin side down. Once the duck has been sealed, place on a baking tray and pop in the oven to continue cooking for 10-12 minutes, dependant on how you like your duck cooked.
- Next, add 1 tbsp extra virgin olive oil to a pan and bring to medium heat. Add the mushrooms and stir-fry for a few minutes. Lower the heat and add the kimchi and stir-fry for a few more minutes.
- Add the kimchi juice, stock and cayenne pepper and bring to a boil before simmering for 5 minutes.
- Meanwhile, drain and rinse two packets of slim noodles and divide the noodles between two bowls.
- Once the duck has cooked, remove from the oven and gently slice.
- Pour the broth over the noodles, add the duck and serve with sliced spring onions and chilli flakes (if you wish to increase the spice).