Chicken & Veggie Ramen

by Katie Fullan

Getting ramen at restaurants can be really tricky when you’re gluten free. Most ramen noodles are made from wheat flour, and even if they use rice noodles, the broth almost always has soy sauce, which also contains wheat. As a result, I decided to create a ramen recipe to make at home with rice noodles (naturally gluten free) and coconut aminos instead of soy sauce! Note: this is not a traditional ramen recipe, and I don’t want to try and claim that it is, but it is very delicious. The recipe has only ingredients you can find in most grocery stores, so it should be easy to make!

Ingredients

  • 1 head broccoli
  • 3 large carrots
  • 4 celery stalks
  • 2 bell peppers (any colors)
  • 1/2 white onion
  • 2 chicken breasts
  • 1 tbsp ground ginger
  • 1 tbsp turmeric
  • 1.5 tsp salt
  • 1.5 tsp pepper
  • 1 tsp red pepper flakes (1.5 tsp if you like it hot or omit entirely if you aren’t into spicy food)
  • 2 tbsp coconut flakes
  • 2 tbsp coconut sugar
  • 1 tbsp avocado oil
  • 6 servings rice noodles
  • 64 oz chicken broth or stock
  • 1/4 cup coconut aminos (sub tamari)
  • 2 tbsp sesame oil

Instructions

  1. To prep the veggies, cut the broccoli into small florets, slice the carrots, slice the celery, and slice the bell peppers. Set aside in a mixing bowl. Then, dice the onion and toss into a large soup pot (but don’t turn the stove on yet).
  2. Cube the chicken, and place it in the soup pot, then add the ginger, turmeric, salt, pepper, red pepper flakes, coconut flakes, and coconut sugar. Sauté the chicken, onions, and spices on medium / high heat in the soup pot until each piece of chicken looks cooked on the outside (about 5 minutes).
  3. Add the broccoli, carrots, celery, and bell peppers to the pot and sauté for another 5 minutes.
  4. Next, add the chicken broth and rice noodles, raise the heat to high, and bring the broth to a boil.
  5. When soup reaches a rolling bowl, turn the heat down to simmer, add the coconut aminos and sesame oil, and let it simmer for 10 minutes, stirring and separating the rice noodles to disperse them throughout the soup.
  6. Turn off the stove, let the soup cool for about 5 minutes, and serve!

Total Time: 40 minutes

Serves 6

Ingredients & Equipment

CategoriesDinner Lunch
Tags