Gluten-Free Ramen Noodles
A comforting and delicious gluten-free ramen noodle soup with vibrant vegetables and tender chicken, perfect for any weeknight dinner.
Ingredients
Main Ingredients
- 1 Tbsp sesame oil For sautéing
- 1 lb chicken thighs Boneless, skinless
- 1 tsp paprika For seasoning
- ½ tsp cayenne pepper Adjust to taste
- ¼ cup water For deglazing
- 4 cloves garlic, minced For flavor
- 1 Tbsp ginger, grated For flavor
- 1 Tbsp coconut aminos For seasoning
- 10 oz shiitake mushrooms, sliced Washed and sliced
- 6 cups low-sodium chicken broth Or preferred broth
- 4 pieces gluten-free ramen cakes Brown rice noodles recommended
- 4 medium carrots, shredded For added nutrition
- 3 leaves bok choy, loosely chopped For freshness
- 4 pieces green onions, finely chopped For garnish
- to taste red pepper flakes Optional for heat
- 4 pieces soft-boiled eggs, halved Optional for topping
Instructions
Preparation
- If using soft-boiled eggs, boil a pot of water and simmer the eggs for about 5 minutes, then transfer them to ice water.
- Heat sesame oil in a Dutch oven over medium heat. Season chicken thighs with paprika and cayenne pepper.
- Cook chicken in the pot for 4-5 minutes on each side until golden brown. Remove and set aside.
- Add ¼ cup of water to deglaze the pot, scraping any brown bits.
- Add minced garlic, grated ginger, and coconut aminos. Sauté for 1-2 minutes until fragrant.
- Incorporate sliced shiitake mushrooms and chicken broth, and bring to a gentle simmer for about 10 minutes.
- Add gluten-free ramen cakes and cook according to package instructions.
- Once noodles are cooked, fold in shredded carrots, bok choy, and green onions. Stir until warmed through.
- Serve in bowls topped with sliced chicken and optional soft-boiled eggs. Sprinkle red pepper flakes if desired.
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Notes
Store leftovers by separating noodles from broth to prevent sogginess. Keep in the refrigerator for up to 3 days.