Pork loin seasoned with rosemary and garlic comes out tender and juicy, while the milk reduces down to create a savory brown sauce. Easy microwaved tofu that is quick to make but brings …
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Cook the ground beef and the white parts of the scallions over medium-high heat until no pink remains. Drain off any grease. Set aside. Cook the noodles. Bring the water to a …
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Place the blanched cabbage, the browned beef, the cooked rice and all the other ingredients in a large resealable freezer bag. Remove the excess air and seal. Freeze.
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To make the honey garlic pork stir-fry: Add the diced pork to a large salad bowl with cornstarch, salt, and pepper. Mix to coat all the pork pieces evenly. 2. Heat the oil in a …
Instructions. Preheat oven to 350 degrees F. Grease an 8 by 8 baking dish. In a large bowl, whisk together eggs, sour cream, heavy cream, cheddar cheese, salt and pepper …
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Cook low carb ramen broth. Add mushrooms, coconut aminos, fish sauce, and broth. Simmer for about 10 minutes. Soft boil eggs. While broth is cooking, make eggs to your liking, let them cool, then slice in half.
Cook low carb ramen broth. Add mushrooms, coconut aminos, fish sauce, and broth. Simmer for about 10 minutes. Soft boil eggs. While broth is cooking, make eggs to your liking, let them cool, then slice in half. (Use the time chart in my guide to perfect boiled eggs to get them perfect every time!)
No, most ramen will not be keto, as it’s made with wheat-based noodles. But the good news is that you can easily make it keto friendly! This section explains how to choose the best ingredients for this ramen keto recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Assemble the ramen by dividing the noodles equally into 4 bowls. Then, add 1 cup (236 ml) of broth and top with 4 ounces (113 g) of the cooked steak. Add optional toppings (eggs, green onions, and lime wedges), if desired.