So I know it's been a while since I posted a formal blog post. Life has been busy, and honestly I've been feeling uninspired, BUT I'm so excited to share this Gluten Free Ramen recipe with you guys. It's incredible if I do say so myself. I tried making it a couple different ways, and this turned out the tastiest.
One thing to note, is that you can make subtle variations to your ramen based on your own taste preferences, it's also a recipe that ideally should be enjoyed the day you make it, and at most one-two days after as the broth tends to evaporate.
The ramen noodles I chose to use are gluten free of course, and while the noodles themselves don't have much flavor, the texture is perfect, they cook quickly and are made using just two ingredients: millet and brown rice flour. So there are no icky preservatives in this ramen, it's healthy, delicious, quite simple to make, and SO filling. The only downside is you can't buy all the ingredients at a place like Trader Joe's.
What's on Your Grocery List?
- 1 Chicken Breast
- Garlic Olive Oil
- GF Low Sodium Soy Sauce (Kikkoman makes one)
- Rice Vinegar
- Garlic
- Fresh Ginger
- Spinach
- Large Carrot or some baby carrots
- I recommend Chicken Stock for richer flavor but you can also use Low Sodium Chicken Broth
- Boy Choy or Leeks (only include if you know you like them)
- Yellow Onion
- Siracha Sauce
- Green Onions
- Eggs
- Salt
Prep Time: 10 Minutes
Cook Time: 4 hours (if you choose to slow cook the chicken)
Servings: 3
Step #1 Chicken
Ingredients For the Chicken -
- 1 Chicken Breast
- Garlic Olive Oil
- Salt
- Pepper
Instructions For the Chicken -
Add chicken breast to a crockpot or slow cooker. Drizzle generously with garlic olive oil, salt, and pepper. Cook chicken on high for 3-4 hours or until it easily shreds with a fork.
*I recommend doing this the day of or day before you plan to make the ramen. If you want to cook more than one breast at a time consider adding the extra shredded chicken to a salad, quesadilla, or even enjoying it on it's own.
Step #2 Ramen Egg (aka the best part)
Ingredients for the Ramen Egg -
- 1 egg per person
- 1 part rice vinegar
- 2 parts low sodium GF soy sauce
- 1 part water
Then fill another small bowl (with room for both eggs) with 2 parts soy sauce, 1 part rice vinegar, and 1 part water.
Once the seven minutes are up remove eggs from heat and immediately add them to ice bath. Wait three minutes, then remove eggs from ice, peel, and place in sauce mixture. If the eggs aren't fully covered by the sauce, be sure to turn them with a spoon every so often so that both sides can soak up the sauce.
Step #3
Ingredients for the Ramen -
- 4 Cups Low Sodium Chicken Stock or Broth
- 4 cloves garlic
- 1 Tbsp minced ginger
- 1/4 Yellow Onion diced
- 3 Tbsp Soy Sauce + more as needed
- 1 Tbsp Rice Vinegar
- 1 Tbsp Siracha + more to taste
- 2-3 handfuls of spinach
- 8 baby carrots diced
- 2 "cakes" of ramen noodles
- Bok Choy or Leeks (optional)
- Olive oil
- Salt
- Shredded chicken
- Ramen Egg
- Green onions for topping
Instructions for Ramen -
Mince garlic, ginger, onion, and carrots. Then add garlic and ginger to a pot with a couple tablespoons of olive oil, and saute for a minute or two. Add carrots and diced onion, cook for a minute then pour in siracha, soy sauce, rice vinegar, and chicken stock and bring to a heavy simmer. Season with a bit of salt, taste and add more soy sauce or siracha as needed let broth simmer for a few minutes.
Next, add ramen cakes. After noodles have cooked for about two minutes add in Spinach and Bok Choy then cook for another minute or two. Meanwhile warm up chicken in the microwave or in a skillet.
Split noodles and broth between two bowls, cut eggs in half and add atop ramen. Then add chicken to each bowl and drizzle with siracha. Top ramen with thinly sliced green onions, and enjoy!
