Gluten-Free Chicken Ramen Noodles

Warm, comforting, and brimming with bold flavors, this Gluten-Free Chicken Ramen Noodles recipe is a hearty twist on the classic Japanese dish, crafted specifically for gluten-free diets. Tender, seared chicken thighs, aromatic garlic and ginger, and a rich chicken broth create a flavorful base, enhanced by a splash of gluten-free soy sauce and sesame oil. Packed with fresh baby spinach, julienned carrots, and perfectly cooked gluten-free ramen noodles, each bowl is finished with vibrant toppings like soft-boiled eggs, green onions, and sesame seeds for an authentic ramen experience. Ready in just 45 minutes, this easy-to-make recipe is an ideal weeknight meal for anyone craving a comforting, allergen-friendly dish that doesn’t compromise on taste. Perfect for cozy dinners or lunch, this gluten-free ramen will satisfy both your cravings and your dietary needs!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 8 oz Gluten-free ramen noodles
• 1 lb Boneless skinless chicken thighs
• 2 tbsp Olive oil
• 3 pieces Garlic cloves, minced
• 1 tbsp Ginger, grated
• 6 cups Chicken broth
• 3 tbsp Gluten-free soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 1 large Carrot, julienned
• 3 cups Baby spinach
• 3 pieces Green onions, sliced
• 0.5 tsp Salt
• 0.5 tsp Black pepper
• 4 pieces Soft-boiled eggs
• 1 tbsp Sesame seeds

Directions

Step 1

Begin by cooking the gluten-free ramen noodles according to the package instructions. Once cooked, drain and rinse with cold water to prevent sticking, then set aside.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, season with salt and pepper, and cook until golden brown on both sides, about 6-8 minutes total. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant. Be careful not to burn the garlic.

Step 4

Pour in the chicken broth, gluten-free soy sauce, and rice vinegar, stirring to combine. Bring the mixture to a simmer.

Step 5

Return the chicken to the pot, reduce the heat to low, and cover. Let it cook for another 10-12 minutes until the chicken is fully cooked and tender.

Step 6

Remove the chicken once more and shred it using two forks. Add the shredded chicken back to the pot along with sesame oil, carrots, and baby spinach. Simmer for 3-5 more minutes until the spinach wilts and the carrots are tender.

Step 7

Divide the cooked ramen noodles among four bowls. Ladle the soup over the noodles, ensuring each bowl gets a good mix of chicken and vegetables.

Step 8

Top each bowl with a soft-boiled egg, sliced in half. Add a sprinkle of green onions and sesame seeds as garnish.

Step 9

Serve immediately and enjoy your gluten-free chicken ramen noodles!

Nutrition Facts

Serving size	2656.5 grams (2656.5g)

Amount per serving	% Daily Value*
Calories	1897

Total Fat 99.00g	127%
Saturated Fat 22.80g	114%
Polyunsaturated Fat 10.60g
Cholesterol 1129mg	376%
Sodium 9846mg	428%
Total Carbohydrate 131.30g	48%
Dietary Fiber 11.50g	41%
Total Sugars 14.00g
Protein 130.80g	262%

Vitamin D 176IU	880%
Calcium 472mg	36%
Iron 18mg	101%
Potassium 3106mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.9%

Protein: 27.0%

Carbs: 27.1%