ZUCCHINI-NOODLE RAMEN
I grew up eating the instant kind of ramen in the orange package. I loved it plain, but my dad and brother would always add stuff to it, which I eventually grew to appreciate as I discovered all the awesome things you can put in it. I’ve definitely missed ramen as I’ve experimented with my gluten sensitivity over the years, so sometimes I’ll make it with gluten-free noodles, but this recipe is Paleo-friendly and, with the substitution of zucchini noodles, completely grain free. SERVES 4 TO 6
PREP TIME: 20 minutes, plus overnight to chill
COOK TIME: 2 hours, 30 minutes
1 pound (454 g) pork tenderloin
1 tablespoon (15 ml) salt
2 bunches scallions, divided
1 (1-inch) piece fresh ginger root, sliced
4 garlic cloves, crushed
Toppings (optional): hardboiled eggs, kimchi, jalapeño peppers, fresh cilantro
5 tablespoons (75 ml) coconut aminos
2 tablespoons (30 ml) sake (optional; omit if strict Paleo)
1½ tablespoons sesame oil
4 large zucchini, spiralized or julienned
- Season the pork with the salt, and refrigerate overnight.
- Remove the pork from the refrigerator, and place in a large saucepan over medium-high heat. Add 1½ bunches of scallions and the ginger and garlic to the pan with enough water to just cover the pork. Bring to a boil, lower the heat, and simmer for at least 2 hours (although longer is better, if possible).
- While the broth is cooking, prepare all your toppings (if using): Soft-boil the eggs (see here), slice the jalapeños and the remaining ½ bunch of scallions, and chop the cilantro.
- Add the coconut aminos, sake (if using), and sesame oil to the broth. Continue to simmer, and add the zucchini noodles about 5 minutes before you’re ready to serve.
- Transfer the pork to a platter, slice it, and transfer it back to the saucepan. Serve the ramen with whichever toppings sound good to you.
VARIATION 1 ZUCCHINI-NOODLE CHICKEN RAMEN: Make this recipe with 1 pound (454 g) chicken thighs or breasts instead of the pork. Continue with the recipe as written.
VARIATION 2 SQUASH-NOODLE RAMEN: Instead of spiralized zucchini, use a vegetable peeler to create thin, wide squash noodles. Continue with the recipe as written.
PREP TIP: Season the pork and make the broth in advance so all you’ll have to do is heat everything together. This will save you one night of prep as well as a couple of hours of simmering.
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Zucchini-noodle ramen built on a deeply savory broth of pork tenderloin, ginger, garlic, and scallions, with coconut aminos and sesame oil rounding it out. The pork is seasoned overnight so it turns out exceptionally flavorful and tender, then it slices over bowls of just-cooked zucchini noodles. Top it with soft-boiled egg, kimchi, and cilantro for the full ramen-shop experience.
Pro Tips
- Salt the pork and refrigerate it overnight — that dry brine seasons it deeply and keeps the meat juicy through the simmer.
- Simmer the broth gently with the scallions, ginger, and garlic; a hard boil makes it cloudy and harsh instead of clean and rich.
- Add the zucchini noodles at the very last minute so they stay tender-crisp and don't water down the broth.
- A soft-boiled egg with a jammy yolk is the topping that makes it feel like real ramen — worth the extra five minutes.
Frequently Asked Questions
How long should the pork marinate?
Overnight is best and what the recipe calls for. If you're short on time, even 4 hours of salting makes a noticeable difference.
Can I use a different cut of pork?
Pork tenderloin is lean and quick-cooking, which suits this broth. Shoulder would work too but needs a much longer simmer to tenderize.
What toppings work on zucchini-noodle ramen?
Soft-boiled egg, kimchi, jalapeño slices, cilantro, and extra scallions are all classic. Mushrooms or wilted greens are great additions too.
Is this recipe Paleo?
Yes — pork, zucchini, ginger, garlic, scallions, coconut aminos, and sesame oil. Omit the sake if you keep things strictly Paleo.
Recipe Card
Ingredients
Method
- Toppings (optional): hardboiled eggs, kimchi, jalapeño peppers, fresh cilantro
- 5 tablespoons coconut aminos
- 2 tablespoons sake (optional; omit if strict Paleo) 1½ tablespoons sesame oil
- 4 large zucchini, spiralized or julienned
- Season the pork with the salt, and refrigerate overnight.
- Remove the pork from the refrigerator, and place in a large saucepan over medium-high heat.
- Add 1½ bunches of scallions and the ginger and garlic to the pan with enough water to just cover the pork.
- Bring to a boil, lower the heat, and simmer for at least 2 hours (although longer is better, if possible).
- While the broth is cooking, prepare all your toppings (if using): Soft-boil the eggs (see here), slice the jalapeños and the remaining ½ bunch of scallions, and chop the cilantro.
- Add the coconut aminos, sake (if using), and sesame oil to the broth.
- Continue to simmer, and add the zucchini noodles about 5 minutes before you’re ready to serve.
- Transfer the pork to a platter, slice it, and transfer it back to the saucepan.
- Serve the ramen with whichever toppings sound good to you. VARIATION 1 ZUCCHINI-NOODLE CHICKEN RAMEN: Make this recipe with 1 pound chicken thighs or breasts instead of the pork.
- Continue with the recipe as written. VARIATION 2 SQUASH-NOODLE RAMEN: Instead of spiralized zucchini, use a vegetable peeler to create thin, wide squash noodles.
- Continue with the recipe as written. PREP TIP: Season the pork and make the broth in advance so all you’ll have to do is heat everything together. This will save you one night of prep as well as a couple of hours of simmering.
