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Zucchini Noodle 'Ramen' with Chicken
with bok choy / cauliflower

Active: 30 Total: 30

This simple chicken ramen is packed with green vegetables and cauliflower florets for texture. This meal was last featured in 2020.
Smarts #1: Fish sauce, butter, and stock can all vary in the amount of salt and flavor they add, be sure to taste the soup and adjust at the end of cooking.
Smarts #2: Every ramen soup is great when topped with a soft-boiled egg. If you want to add one, check out this recipe from the archives for instructions.



Zucchini Noodle ‘Ramen’ with Chicken and Lime:
  • Garlic - 3 cloves , chopped
  • Cauliflower florets, fresh or frozen - 10 oz , chopped
  • Baby bok choy - 3/4 lb , chopped (sub regular bok choy or zucchini)
  • Zucchini - 12 oz , spiralized, sliced into ribbons, or cubed
  • Chicken thighs, boneless and skinless - 1 1/2 lb , cubed
  • Lime zest - 1/2 tsp
  • Limes - 1 , wedges
  • Cilantro leaves - 1/4 cup
  • Butter - 2 Tbsp
  • Fish sauce - 1 Tbsp
  • Hot sauce (opt) - 1 tsp , plus more for serving
  • Stock, any type - 5 cups


  1. Garlic / Cauliflower / Bok choy - Prep as directed. Store separately. (Note: If using pre-chopped cauliflower florets, you may need to chop them down smaller into bite-sized pieces.) (Can be done up to 5 days ahead)

  2. Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Note: If you prefer, you can also just cube the zucchini.) (Can be done 1 day ahead)

  3. Chicken - Cube chicken. Tenderize with a fork and season with some salt and pepper. (Can be done up to 1 day ahead)

  4. Limes / Cilantro - Zest limes and then slice into wedges, keeping the zest and wedges separate. Chop cilantro.

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  1. Heat a Dutch oven with butter over medium heat. When butter is melted, add chicken and saute until lightly seared on the outside, 3 to 5 minutes.

  2. Add garlic, fish sauce, hot sauce, and lime zest and saute until fragrant, ~2 minutes.

  3. Pour stock into the pot and bring to a simmer. Add cauliflower. Simmer until cauliflower is tender, ~7 minutes.

  4. Add zucchini noodles and bok choy and simmer until zucchini is tender (about 1 minute for zucchini noodles and 3 to 4 minutes for zucchini cubes).

  5. Remove soup from heat and stir in juice from half the lime wedges. Taste and add more fish sauce or some aminos (not in ingredients list) until the soup is salty / seasoned to your liking.

  6. Divide soup between serving bowls and top with cilantro. Serve with lime wedges and more hot sauce (if using). Enjoy!



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