Ditch the packaged stuff for good, and make this homemade ramen noodles recipe at home instead! Created with juicy chicken thighs, fresh veggies, homemade broth, and gluten-free noodles, it’s loaded with the savory flavor you love but is a lot healthier than store-bought varieties.
The Best Healthy Ramen Noodles Recipe
Nothing says comfort food like a piping hot ramen noodle bowl, especially on a cold winter day! There’s just something so nostalgic about this classic meal.
However, I’d like to think I’ve come a long way since the days of eating out of styrofoam cups in my college dorm. Now, I prefer to skip the store-bought stuff and make my own healthy ramen recipe at home instead.
It’s got all the warm, spicy flavor you remember. However, instead of using an MSG, salt-loaded seasoning packet, I use natural seasonings. Then, I incorporate cooked chicken and fresh veggies for a boost of protein and nutrients.
Topped off with gluten-free ramen noodles and a soft-boiled egg, these homemade ramen noodles taste like a gourmet meal and are just as easy as the microwave options. Okay, they're almost as easy, but they're definitely worth the extra effort!
Gluten Free Ramen Noodles Ingredients and Notes
- Sesame oil - This provides a subtle nutty taste. A bland olive oil or lightly flavored oil will work as well.
- Chicken - I recommend using boneless, skinless chicken thighs for this gluten free ramen recipe as they’re juicier and have more flavor. However, chicken breasts can be used, if preferred.
- Seasonings - Paprika and cayenne pepper add the perfect amount of heat.
- Aromatics - Garlic and ginger create a savory flavor base with a hint of tang. Opt for freshly grated ginger instead of ginger powder for a strong, bright, slightly tangy flavor.
- Coconut aminos - This creates the classic savory, umami flavor without the need for soy sauce. However, soy sauce will work, too.
- Veggies - Shiitake mushrooms, carrots, bok choy, and green onions add extra flavor, texture, and nutrients.
- Broth - I used chicken broth, but any type will work. Use reduced-sodium to decrease the amount of salt in the dish.
- Ramen cakes - I used these gluten free brown rice noodles, which, along with the fresh ingredients, make this ramen a little “healthier” than the typical college student instant ramen. You can also use dried ramen noodles if not gluten free. Or, use the noodles in packages, but be sure to discard the seasoning packet.
- Toppings - I like to include a dash of red pepper flakes and soft-boiled eggs for extra flavor and protein. They're optional, but highly recommended!
How to Make Homemade Ramen Noodles
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1: Boil the eggs. If making soft-boiled eggs, bring a pot of water to a boil. Then, reduce it down to a simmer, and carefully lower the eggs in with a ladle.
Once the eggs are fully cooked, transfer them to a bowl of ice water, and set them aside to rest.
Step 2: Cook the chicken. Heat the sesame oil in a Dutch oven or skillet over medium heat. When the oil starts to shimmer, add the chicken thighs, and sprinkle the seasonings on top.
Cook the chicken completely, flipping it over halfway through. Then, transfer it to a separate plate, and set it aside.
Step 3: Sauté the aromatics. Add the water to the pot. “Deglaze” the bottom using a rubber spatula to scrape any tiny bits of food off. Add the minced garlic, ginger, and coconut aminos, and sauté until fragrant.
Step 4: Cook the mushrooms. Add the mushrooms to the pot, and gently stir to combine them with the spices.
Step 5: Simmer the broth. Pour the broth into the pot, cover it with a lid, and allow the liquid to simmer until the mushrooms are soft.
Step 6: Boil the ramen cakes. Add the noodles to the pot, and let them cook until al dente.
Step 7: Stir in the vegetables. Add the carrots, bok choy, and green onions in with the rest of the ingredients, and allow them to soften.
Step 8: Serve. Divide your homemade ramen noodles into bowls. Then, place the sliced chicken thighs on top followed by the soft-boiled egg, if using. Add a sprinkle of red pepper flakes, and enjoy warm!
- Use the spices to create a thick paste before combining the ingredients. This will help thicken the broth slightly and adds tons of flavor!
- Use a meat thermometer to ensure your chicken reaches an internal temperature of 165 degrees Fahrenheit. Then, allow them to rest for at least 5 minutes. This will help redistribute the natural juices, keeping your chicken moist.
- This healthy ramen recipe comes together quickly. So, be sure to have all your ingredients on hand and ready to go.
- Avoid overcooking the noodles. Depending on what you use, the noodles may have a slightly different cooking time. So, be sure to read the package instructions, and keep a close eye on the stove. Otherwise, the noodles may become soggy!
- Feel free to adjust the seasonings. This is a mildly spicy ramen noodle bowl recipe due to the cayenne pepper. To make it less spicy, simply omit the cayenne pepper, and add ¼ teaspoon black pepper instead.
What Can I Add to Ramen Noodles?
Feel free to experiment with any mix-ins and toppings you like best! Some common additions to this ramen noodles recipe include Sriracha, peanut butter, seaweed, kimchi, miso paste, soy sauce, and cheese.
Storing & Reheating
Ramen is best enjoyed fresh. However, if you have some leftovers, it’s best to store the noodles in a separate container from the broth. This prevents the noodles from soaking up too much liquid and becoming too soft.
When ready to enjoy, heat a bowl of the broth on the stove or in the microwave until hot. Add the noodles, and gently stir to loosen them up into the broth. Top your ramen noodle bowl with your desired toppings, and enjoy!
Frequently Asked Questions
Traditional Japanese ramen is made of five core components including broth, tare (sauce), noodles, toppings, and oil.
The taste and texture of your ramen recipe will be slightly different. However, if spaghetti noodles are all you have on hand, they will work just fine.
Some people like to cook their eggs in their ramen. This is safe to do as long as the eggs cook through, though there is always a small risk of food-borne illness. However, to keep things simple, I prefer to boil my eggs separately and add them as a topping.
For more comfort food meals, try my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
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Ramen Noodle Bowl
- 1 Pot
- 1 Dutch Oven or Large Skillet
For the chicken
- 1 tablespoon sesame oil
- 1 lb chicken thigh
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
For the broth
- ¼ cup water
- 4 cloves garlic - minced
- 1 tablespoon ginger - grated
- 1 tablespoon coconut aminos
- 10 oz shiitake mushrooms - washed and sliced
- 6 cups low-sodium broth - I use chicken broth but any will work
- 4 ramen cakes - I used these gluten free brown rice noodles
- 4 carrots - shredded
- 3 leaves bok choy - loosely chopped
- 4 green onions - finely chopped
- Red pepper flakes - optional
- 4 soft boiled eggs - halved, optional
- If making soft boiled eggs, go ahead and bring a pot of water to a boil. Then reduce it down to a simmer and carefully lower the eggs into the water with a ladle. Let the eggs cook for 5 minutes and then immediately transfer to a bowl with ice water. Let the eggs rest until ready to assemble the ramen bowls.4 soft boiled eggs
- Heat the sesame oil in a dutch oven or skillet over medium heat. When the oil starts to shimmer, add the chicken thighs. Sprinkle the paprika and cayenne pepper over top. Allow the chicken thigh to cook for about 5 minutes and then flip the chicken over to cook for another 3 - 5 minutes until fully cooked. Transfer the chicken to a separate plate and set aside.1 tablespoon sesame oil, 1 lb chicken thigh, 1 teaspoon paprika, ½ teaspoon cayenne pepper
- Add the water to the pot to “deglaze” the bottom. Use a rubber spatula to scrape any tiny bits of food off. Add the minced garlic, ginger, and coconut aminos to the pot and saute until fragrant. The spices should soak up any leftover water and should resemble a paste consistency.¼ cup water, 4 cloves garlic, 1 tablespoon ginger, 1 tablespoon coconut aminos
- Add the shiitake mushrooms to the pot and gently stir to combine with the spices.10 oz shiitake mushrooms
- Pour the broth into the pot, cover with a lid, and allow the broth to simmer for 10 minutes until the mushrooms are soft. If using soft boiled eggs, this is a good time to peel them.6 cups low-sodium broth
- With the broth still simmering, add the ramen cakes to the pot and let them cook for 2 minutes until al dente. If using the brown rice and millet kind, be extra careful not to overcook the noodles.4 ramen cakes
- Stir in the shredded carrots, bok choy leaves, and green onions and let them cook for another minute to soften.4 carrots, 3 leaves bok choy, 4 green onions
- Serve the ramen warm in bowls. Slice the cooked chicken thigh into strips and place on top of the ramen noodles along with a soft boiled egg, sliced in half. Sprinkle some red pepper flakes on top if desired and enjoy!Red pepper flakes