Duck Ramen (paleo, AIP)
Recipe type: Paleo, Autoimmune-Protocol
Cuisine: Japanese-inspired
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
My go-to for a fast, delicious cold weather meal. Sweet potato or kelp noodles sub for wheat noodles, and garnishes can be whatever you have on hand. Sub avocado for egg if desired/for AIP option.
  • 8-10 c any type of rich broth (I used grassfed pork stock from the butcher)
  • 1-2 tsps sea salt
  • ½ package of sweet potato or kelp noodles
  • 2 servings worth of duck meat (I used pre-cooked paleo confit duck)
  • ½ pound bok choy or gai lan (Chinese broccoli)
  • ½ purple onion
  • ½ avocado
  • seasoned seaweed
  • 1 egg (optional, omit for AIP)
  1. If using sweet potato noodles, bring a pot of water to boil and then boil noodles for 10 minutes, until soft. Drain.
  2. Blanch veggies (bok choy/gai lan) in pot of salted boiling water, cool in ice bath or cold water to maintain color.
  3. If using eggs, soft boil (bring water to boil and then boil eggs for 6 minutes, take out and run under cold water/put in ice bath to stop cooking.) Peel when cool.
  4. Slice and saute onion.
  5. Slice avocado and duck (cook if not using pre-cooked).
  6. Bring broth to a boil (season w/ salt if needed/not already seasoned).
  7. Place noodles in bowl, add hot broth, bok choy/gai lan, egg/avocado, duck, and seaweed.
  8. Enjoy on a cold day...or whenever you're craving ramen. (Which for me = always.)
Recipe by Flash Fiction Kitchen at