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Gluten Free Chicken Ramen

Gluten Free Chicken Ramen

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Total Time 45 minutes
Servings: 2
Course: Dinner, Lunch, Main Course, Soup
Ingredients Method

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

Method
 

Breaded Chicken
  1. If using chicken, prepare first. Whisk egg in a bowl and spread out flour on a plate.
  2. Heat olive oil or avocado oil in a skillet over medium heat until hot.
  3. Once the oil is hot, coat each chicken breast in the egg, then the flour and place into the skillet.
  4. Cook the chicken breast on each side for 5-7 minutes. It will turn golden brown.
  5. Once cooked, remove from the skillet and set aside.
Broth, Soft Boiled Eggs & Noodles
  1. Begin the broth by putting oil to the bottom of a pot until simmering. Then, add garlic and sauté until fragrant.
  2. Add coconut aminos or soy sauce, broth, rice vinegar and seasonings.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.