Gluten Free Ramen Noodles Recipe
Transform your favorite college meal into a nutritious comfort food recipe with this healthy homemade ramen noodles recipe!
Servings: 4 servings
Calories: 651kcal
Equipment
1 Pot
1 Dutch Oven or Large Skillet
Ingredients
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
Toppings
- Red pepper flakes optional
- 4 soft boiled eggs halved, optional
Instructions
- 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
Notes
General Notes : This is a mildly spicy ramen due to the cayenne pepper. To make it less spicy, simply omit the cayenne pepper, and add ¼ teaspoon black pepper instead.
Noodles Notes: I use 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.
Storage : Store the noodles in a separate container from the broth. 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 with desired toppings, and enjoy!
Nutrition
Serving: 1serving | Calories: 651kcal | Carbohydrates: 46g | Protein: 38g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 275mg | Sodium: 1275mg | Potassium: 1172mg | Fiber: 5g | Sugar: 6g | Vitamin A: 11254IU | Vitamin C: 13mg | Calcium: 108mg | Iron: 5mg