Gluten Free Ramen
Gluten free ramen makes for an easy and delicious dinner recipe; made in under 30 minutes.
Servings: 2
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.
Notes
*The classic ramen noodles we all know and love are not gluten free as they are made with wheat flour. Use a rice and/or millet based noodle instead. Lotus Foods gluten free noodles were used in this recipe and are readily available (found at Target), affordable, and taste amazing.