Gluten Free Ramen Noodles
A delightful and satisfying gluten-free ramen dish featuring chewy noodles, vibrant vegetables, and rich broth, perfect for accommodating dietary restrictions.
Ingredients
For the broth
- 1 Tbsp sesame oil
- ¼ cup water for deglazing
- 4 cloves garlic (minced)
- 1 Tbsp ginger (grated)
- 10 oz shiitake mushrooms (washed and sliced)
- 6 cups low-sodium broth (chicken or any preferred)
Main ingredients
- 1 lb chicken thigh seasoned with paprika and cayenne
- 1 tsp paprika
- ½ tsp cayenne pepper
- 4 gluten-free ramen cakes brown rice noodles recommended
- 4 carrots (shredded)
- 3 leaves bok choy (loosely chopped)
- 4 green onions (finely chopped)
- Red pepper flakes (optional)
- 4 soft-boiled eggs (halved, optional)
Instructions
Preparation
- Boil water in a pot and simmer the eggs for about five minutes. Once done, submerge them in ice water.
- In a Dutch oven or heavy-bottomed pot, heat the sesame oil over medium heat.
- Sauté the seasoned chicken thighs until they’re golden brown, about 8-10 minutes, then set aside.
Cooking the broth
- Deglaze the pot with the quarter cup of water, scraping up any flavorful bits.
- Add minced garlic and grated ginger and sauté until fragrant.
- Add shiitake mushrooms and cook for a minute.
- Pour in the low-sodium broth and allow to simmer for about 10 minutes.
- Add ramen cakes and cook according to package instructions, usually around 2 minutes.
- Fold in the shredded carrots, chopped bok choy, and finely chopped green onions and heat for one more minute.
Serving
- Ladle the steaming ramen into bowls, add sliced chicken thighs, and garnish with halved soft-boiled eggs and red pepper flakes if desired.
Notes
To elevate your ramen, marinate the chicken before cooking and deglaze the pot after cooking the chicken for richer broth. Customize toppings as desired!