As someone with celiac, I crave ramen often without finding a spot that can meet my dietary needs. So, like I do with all of my cravings turned recipes, I made my own Easy Gluten Free Chicken Ramen. And wow, it’s a must try, whether you’re allergic to gluten or not!
Gluten Free Chicken Ramen
While not in line with the traditional and original methods of ramen, this recipe is sure to give you the flavors and comfort from the dish that you love, but without any gluten, added sugar or dairy. Plus, it’s super easy to make. No seriously, anyone could do it! And once you’re done, there is nothing more satisfying than diving into that bowl of warm, flavorful broth with breaded chicken, nutritious veggies, delicious rice noodles and finally, a soft boiled egg.
Blue Sky Family Farms
I’m thrilled that I was able to partner on this recipe creation and blog post with Blue Sky Family Farms free range and pasture raised eggs. What I love about this brand is more than just their high quality eggs, but the fact that they truly care about both their chickens as well as the environment. BSFF chickens have room to roam across over fifty acres which makes them healthier because they get the chance to act and live as they would naturally. Taking it a step further, the company practices regenerative agriculture, which keeps their environmentally focus in clear sight.
You can read more about their chickens here and find a carton near you on their store locator here!
Make it Your Own
If you’re a vegetarian, you can easily make this recipe fit into your lifestyle. How, you ask? Simply swap the chicken broth for veggie broth and leave out the chicken. Done and done!
Follow Along
Check out my Instagram (@kaylaskitchandfix) to check out behind the scenes on my stories, be the first to see new recipes and watch my story highlights to see some step by steps for my more labor intensive recipes (that are still totally doable for all skill levels!).
Gluten Free Chicken Ramen
Ingredients
Broth
- 1 tbsp olive oil or avocado oil
- 3 tbsp coconut aminos or soy sauce
- 4 cups chicken broth
- ½ cup coconut milk
- ¼ cup rice vinegar
- 2 cloves garlic, minced
- 2 tsp onion powder
- 1 tsp ginger powder
- 1 small bunch bok choy or handful of spinach
- salt & pepper, to taste
Noodles
- 2 cakes rice ramen noodles
Toppings
- green onion
- 2 eggs
- shredded carrot
- lime wedges
- sesame seeds
Breaded Chicken
- 2 thin chicken breasts
- ¼ cup cassava flour
- 1 egg
- 2 tbsp avocado oil
- salt & pepper, to taste
Instructions
Breaded Chicken
- If using chicken, prepare first. Whisk egg in a bowl and spread out flour on a plate.
- Heat olive oil or avocado oil in a skillet over medium heat until hot.
- Once the oil is hot, coat each chicken breast in the egg, then the flour and place into the skillet.
- Cook the chicken breast on each side for 5-7 minutes. It will turn golden brown.
- Once cooked, remove from the skillet and set aside.
Broth, Soft Boiled Eggs & Noodles
- Begin the broth by putting oil to the bottom of a pot until simmering. Then, add garlic and sauté until fragrant.
- Add coconut aminos or soy sauce, broth, rice vinegar and seasonings.
- Cover the pot with a tight fitting lid and bring to a boil. Once boiling, remove the lid and reduce the heat to medium low. Add chopped bok choy or spinach and coconut milk then let simmer on low, uncovered.
- While simmering, make the soft boiled eggs. Fill a pot with enough water to cover the eggs, and bring to a boil. Place the eggs into the water for 7-8 minutes.
- Next, prepare your ramen noodles in a separate pot. Follow the instructions for your noodles, but typically you’ll place two ramen cakes into 4 cups of boiling water.
- Watch the noodles carefully and separate with a fork as they cook, then reduce the heat to a low boil for 3 minutes. Strain and set aside.
- Split the noodles into two bowls and cover with the broth. Top with green onions, soft boiled eggs, shredded carrots, sliced chicken, sesame seeds and a squeeze of lime.
Soy sauce is not gluten free.
Hi Will, yes, some soy sauces are not gluten free, but there are plenty of gluten free ones as well! As someone with celiac disease, I have been using gluten free soy sauce for years and I think it’s great! I do prefer coconut aminos though as I typically avoid soy personally. Hope that helps!
Hello, do you have a brand of rice ramen you would recommend?
Hi, yes! Lotus Foods makes my favorite!