Gluten Free Ramen Noodles
A warm and comforting gluten-free ramen dish made with chicken thighs, fresh vegetables, and savory broth, perfect for any day of the week.
Ingredients
Protein & Noodles
- 1 lb chicken thighs bone-in, skin-on for extra flavor
- 4 gluten-free ramen cakes gluten-free ramen cakes
- 4 soft-boiled eggs (halved) optional topping
Vegetables
- 4 cloves garlic (minced)
- 1 Tbsp ginger (grated)
- 10 oz shiitake mushrooms (washed and sliced)
- 4 carrots shredded
- 3 leaves bok choy (loosely chopped)
- 4 green onions finely chopped
Broth & Seasonings
- 6 cups low-sodium broth
- 1 Tbsp sesame oil for sautéing
- 1 tsp paprika
- ½ tsp cayenne pepper
- ¼ cup water for deglazing
- 1 Tbsp coconut aminos
- Red pepper flakes Red pepper flakes (optional) for serving
Instructions
Preparation
- Start by soft boiling your eggs if you'd like them as a topping. Bring a pot of water to a rolling boil. Carefully lower the eggs in and let them cook for about five minutes. Once done, remove them from boiling water and plunge them into an ice bath to stop the cooking process.
Cooking
- In a Dutch oven or large pot, heat the sesame oil over medium heat. Sprinkle the chicken thighs with paprika and cayenne pepper, then sear the chicken until golden brown, about 7-10 minutes. Remove the thighs and set aside.
- Using the remaining juices, deglaze the pot with water. Add minced garlic, grated ginger, and coconut aminos, stirring until fragrant.
- Add sliced shiitake mushrooms and low-sodium broth, bringing it to a gentle simmer for approximately 10 minutes.
- Add the ramen cakes according to package instructions, cooking for about 4-5 minutes until tender.
- Gently fold in shredded carrots, chopped bok choy, and finely chopped green onions, cooking for one more minute until the bok choy wilts slightly.
Serving
- Ladle the ramen into bowls, topping each with slices of chicken and half of a soft-boiled egg, sprinkling with red pepper flakes if desired.
Notes
Store leftovers separately; store chicken in broth and noodles/vegetables without. Refrigerate for up to 3 days. Reheat broth and reintroduce noodles and veggies to heat through without overcooking.