Gluten free ramen makes for an easy and delicious dinner recipe. It’s made in under 30 minutes and uses vegetables, broth, and other wholesome ingredients for a healthier, tastier meal.
Is Ramen Gluten Free?
The classic ramen noodles we all know and love are not gluten free as they are made with wheat flour. However, the Lotus Foods gluten free noodles used in this recipe are readily available (found at Target), affordable, taste amazing, and are made with completely gluten free ingredients: organic brown rice flour and organic millet flour.
Are Egg Noodles Gluten Free?
Another popular option for ramen-type bowls are egg noodles. Egg noodles are not gluten free as they are typically made with eggs and flour. To get a gluten free option for these, you’d need to make your own. If you, however, are looking for another gluten free option, stir fry or pad Thai rice noodles are quick, easy, and delicious.
Best Gluten Free Ramen/Can You Buy Gluten Free Ramen Noodles?
Absolutely! As mentioned above, Lotus Foods gluten free ramen noodles are readily available (found at Target) and affordable. Or stir fry or pad Thai rice noodles can be subbed as another easy to find and prepare option.
Ingredients
This simple ramen recipe uses 2 packages ramen and 4 cups of broth of your choice for the base. Sliced mushrooms, shredded carrots, and bok choy are added for some nutritional value. Sesame oil, tamari (gluten free soy sauce), ginger, and garlic add flavor. Soft boiled eggs (or grilled, sliced chicken if more is desired) add protein. And green onions, sesame seeds, and red chili flakes add a nice flavorful topping.
How to Make & Tips
Heat broth in a medium saucepan until boiling. Add ramen and cook until noodles are soft and ready to eat; about 2-3 minutes. Drain and add to two bowls, spooning over top the amount of broth desired.
In a frying pan, heat olive oil over medium heat. Sauté garlic for a minute, then add ginger, mushrooms, shredded carrots, and bok choy for 3-4 minutes or until tender.
Add sautéed vegetables on top of ramen bowls. Add two egg halves to each bowl (add additional or sliced grilled chicken if extra protein is desired). Top with green onions. Add additional optional toppings: sesame seeds, and red chili flakes.
Toppings and Variations
Vegetarian: For a vegetarian version of this recipe, just make it as-is without the optional add on of chicken.
Additional Protein: Add sliced, grilled chicken breasts to your bowl of ramen.
Spicy: Add chili flakes, chili paste, or chili oil to your bowl.
FAQ
The ramen noodles we all know and loved are traditionally made with wheat flour, water, salt, and kansui.
Traditional ramen noodle broth is not gluten free as it contains wheat. You can, however, make your own versions at home without gluten.
The seasoning packet in ramen noodle broth (of traditional ramen) is not gluten free as it contains wheat.
Gluten free ramen is made with rice and millet flour. The best-known current option is Lotus Foods gluten free noodles (available on Amazon, at Target, and more).
Ramen is best served when freshly cooked. If made ahead of time, the noodles have too much time to absorb the liquid, making their texture unappetizing.
You can freeze ramen noodle broth and/or uncooked ramen noodles for up to a month. If not freezing, to encourage longevity, store ramen a cool dark pantry.
Add sliced, grilled chicken breasts to your bowl of ramen or additional soft boiled eggs.
Target, Amazon, and more!
Easy Gluten Free Meals
Looking for healthy, easy, and gluten free meals for the whole family? Try these favorites:
- Chicken Bacon Gnocchi with Trader Joes Cauliflower Gnocchi
- Zucchini Freezer Lasagna
- Paleo Chicken Piccata
Here’s to a fast, easy, and healthy gluten free dinner, and regaining our sparkle together,
✧❈✯✦Jenn✦✯❈✧
Gluten Free Ramen
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 3 teaspoons grated ginger
- 1 cup mushrooms, sliced
- ½ cup shredded carrots
- 1 cup chopped bok choy
- 1 tablespoon tamari (gluten free soy sauce)
- 1 tablespoon sesame oil
- 2 packages gluten free ramen*
- 4 cups broth (I used chicken but vegetable also works)
- 2 soft boiled eggs, halved
- Optional: grilled, sliced chicken
- Chopped green onions
- Optional topping: sesame seeds, red chili flakes
Instructions
- In a frying pan, heat olive oil over medium heat. Sauté garlic for a minute, then add ginger, mushrooms, shredded carrots, and bok choy for 3-4 minutes or until tender.
- Add tamari and sesame oil and sauté an additional minute. Set aside.
- Heat broth in a medium saucepan until boiling. Add ramen and cook until noodles are soft and ready to eat; about 2-3 minutes. Drain and add to two bowls, spooning over top the amount of broth desired.
- Add sautéed vegetables on top of ramen bowls. Add two egg halves to each bowl (add additional or sliced grilled chicken if extra protein is desired). Top with green onions. Add additional optional toppings: sesame seeds, and red chili flakes.
I made this last night and it was delicious plus super easy to make. Thanks!
Thank you! Its one of my fast and easy favorites, I’m glad you enjoyed it.