Gluten Free Ramen
There’s nothing quite as comforting as a steaming bowl of ramen, but traditional recipes aren’t always the best fit for those avoiding gluten or the most nutritious, for that matter. Enter my Gluten-Free Ramen, a dish that’s just as flavourful and satisfying but made with gluten-free noodles and packed with fresh, vibrant vegetables.
This recipe isn’t just about cutting out gluten; it’s about adding more goodness to your bowl. By swapping out traditional wheat noodles for gluten-free rice noodles and loading up on colourful veggies, you get a dish that’s lighter, nutrient-packed, and just as soul-warming without too much effort.
Why Gluten-Free Rice Noodles?
Gluten is a protein found in wheat, barley, and rye, can contribute to inflammation in the body. Studies have shown that gluten may be harder to digest and could contribute to inflammation over time, particularly for individuals experiencing hormonal shifts, like in perimenopause.
Over the past few weeks, I’ve been exploring removing gluten from my diet in an effort to improve the pain I’ve been experiencing in my joints. So far, it’s working! Already my body is feeling better!
Fresh Vegetables for a Nutritional Boost
Traditional ramen leans heavily on carbs, but I’ve balanced this bowl with a variety of fresh vegetables. Think crisp julienned carrots, meaty cremini mushrooms, and of course, as much spinach as the pan can hold!. These veggies not only add vibrant color and texture but also deliver a healthy dose of vitamins, fiber, and antioxidants.
Let’s Talk About the Broth
The broth is the heart of any good ramen, and for this recipe, I’ve kept it simple yet flavorful. A combination of gluten-free soy sauce (or tamari), garlic, and ginger creates a savoury, umami-packed base. Add in vegetable or chicken stock, and you’ve got the perfect canvas for all those fresh ingredients.
Why You’ll Love This Recipe
Gluten-Free Goodness: Perfect for those with gluten sensitivities.
Customizable: Use your favorite veggies or protein for a personalized bowl.
Quick and Easy: Ready in just 25 minutes!
Gluten Free Ramen
Ingredients:
2 cakes gluten free ramen noodles
1 large carrot, cut into thin, long strips
1 cup sliced cremini mushrooms
2 cups baby spinach leaves
1 tbsp olive oil
2 garlic cloves, minced
1” piece ginger, grated
2 cups chicken broth, store-bought or homemade
1 tbsp tamari or gluten free soy sauce
1 tsp sesame oil
1 tsp onion powder
2 eggs, soft boiled
2 tbsp green onion, sliced
optional: sesame seeds for garnish
Directions:
Begin by soft boiling your eggs for 5-7 minutes in gently boiling water. Remove from the heat and place in a bowl filled with ice water. Set aside.
Meanwhile, put a pot of water on to boil and cook the ramen for approx 3 minutes or until cooked through. Brown rice ramen takes a little longer than wheat ramen, so taste to be sure. Use tongs or a fork to gently separate the strands to avoid the ramen clumping together. Drain the ramen and rinse it under cold water to avoid further cooking. Set aside.
In a fry pan over medium high heat, add the olive oil. Sauté the carrots, mushrooms, ginger and garlic until the vegetables start to soften. Then add the spinach until wilted. Remove the vegetables to a plate.
In the same pan, add the chicken stock, tamari (or gluten free soy sauce), sesame oil and onion powder. Bring to a simmer for 3-5 minutes.
Separate the ramen into 2 bowls. Top with the chicken stock and divide the vegetables between the two bowls. Garnish each bowl with 1 egg (peeled and sliced in half), the green onions and a sprinkle of sesame seeds.
Dig in and enjoy!
This one-pot, Thai-style beef and broccoli recipe is the ultimate gluten-free, protein-packed meal that’s as satisfying as it is nutritious. It’s loaded with everything you need to fuel your body, and the easy, one-pot approach makes it perfect for busy weeknights. Give this recipe a try, and let the delicious flavours and health benefits of this dish boost your week!
Want more delicious, weeknight, gluten free recipes?
Have you tried some of these?
Autumn Harvest Chicken and Veggie Bowl
Sheet Pan Sausage, Sweet Potato and Apples
Creamy Cider Braised Chicken Thighs with Bacon, Fennel and Rosemary
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