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Gluten Free Chicken Ramen

Gluten Free Chicken Ramen

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

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.