This delicious gluten free ramen with chicken is ready in 30 minutes. Fast, healthy and packed with flavor, the chicken is poached in a rich umami broth and then served shredded with veggies. It's the perfect one pan easy dinner.
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Regular ramen noodles are made with wheat flour, so to make sure everyone can enjoy this gem of a recipe. I've made it with gluten free ramen noodles, which are made with rice flour (or you can swap for other gluten free noodles).
Unlike most ramen recipes, I like to cook my chicken in the broth so no there's no need for another pan. Not only is this a shortcut, the chicken imparts lots of rich, savory flavor into the broth, and it means the meat stays super moist and tender.
Once the gluten free ramen noodles are cooked, serve in a bowl and add your favorite toppings. For me that's sliced green onions, red chili and a sprinkle of black sesame seeds.
Jump to:
- Why You'll Love This Gluten Free Ramen Recipe
- Gluten Free Ramen Soup Ingredients
- How to Make Gluten-Free Noodles - Step-By-Step
- Frequently Asked Questions
- Variations & Substitutions for Gluten Free Noodles
- Tips & Tricks For Making Gluten Free Ramen Noodles
- Pin This Gluten Free Ramen Recipe with Chicken For Later
- What Do You Think?!
- More Easy Soup Recipe Ideas
- Printable Recipe
- Gluten Free Ramen Recipe with Chicken
- Reader Comments & Ratings
Why You'll Love This Gluten Free Ramen Recipe
- Japanese-style ramen is an entire meal in one pot, which not only keeps all the flavor in the dish, but also cuts down on the washing up.
- A really versatile recipe, you can add pretty much anything a ramen broth, and I've given you some suggestions and ideas later in the post.
- A great way of packing those veggies into our diets, feel free to adapt and add the vegetables you and your family enjoy eating.
- Try some of my other favorite noodle dishes:
Gluten Free Ramen Soup Ingredients
Find the full list and quantities in the recipe card below.
Chicken - I've used skinless and boneless chicken thighs in this recipe. You could also use bone-in thighs, chicken drumsticks, chicken leg or breast. Adjust the cooking times accordingly.
Rice Noodles - I've used medium-sized rice noodles in this recipe, as rice noodles are gluten free. Brown rice noodles are also great in this recipe. However, if you are not following a gluten free diet, feel free to swap them for wheat based noodles.
Chicken Broth - use a good quality chicken broth as it will make a big difference to the finished dish. Or even better, use a rich bone broth which is packed with flavor and goodness.
Tamari - tamari is gluten free so a great alternative to regular soy sauce which contains wheat gluten. You can get tamari at your local grocery store or asian market.
Baby Bok Choi - I've used 3 whole bok choy, which I've trimmed and quartered. Bok choy is also known as pak choi depending where in the world you are.
How to Make Gluten-Free Noodles - Step-By-Step
Find the full printable recipe card below.
Heat the sesame oil in a large pot over a medium heat, Add the minced garlic and ginger then sauté until fragrant.
Add the gluten-free chicken broth, tamari and mirin. Turn the heat to high, bring the broth to a boil then turn down to a low simmer.
Add the chicken thighs and poach them in the broth for around 20 minutes or until cooked through. Remove the chicken and allow to rest for 10 minutes whilst you cook the rice noodles according to the package instructions.
Shred the chicken and place back in the pot with the sliced bok choi and allow it to wilt for a minute or two.
Add the drained noodles to the broth and serve with scallions, jalapeno peppers and scattered sesame seeds, if desired.
Frequently Asked Questions
Are ramen noodles gluten free?
Traditional ramen noodles are not gluten free. Rice noodles are a great gluten-free option for an alternative, and are readily available in most grocery stores. You can also find other gluten free noodles in some speciality and health stores, made with potato, mung bean or chickpeas.
Can you make ramen noodles ahead of time?
This gluten-free ramen recipe can be made in advance. I recommend making the recipe up to the end of step 6 in the recipe card, then when ready to enjoy, cook the noodles and add to the ramen base, along with the bok choy.
If you want to make the noodles ahead of time, cook them, and then toss them in a little olive oil before storing in the fridge (the oil will stop the noodles from sticking together or drying out).
What should I add to my ramen?
You can add any variety of toppings to your gluten free ramen. I've garnished with some sliced scallions, black sesame seeds and sliced red chilli. Here are some other suggestions:
- For extra protein, add soft-boiled eggs, sliced in half
- Shiitake mushrooms or cremini mushrooms are a good traditional addition
- Toasted sesame seeds are always a good option
- A splash of rice vinegar can brighten and balance the flavor before serving
- Coconut aminos help you get an extra umami flavorful broth
- Finely sliced dried seaweed
- A spoon of kimchi
- Other sliced vegetables, try baby corn, sugar snap peas, water chestnuts or bamboo shoots
- Swap bok choy for other leafy greens like spinach, kale or chard
- A handful of beansprouts
- To make creamy ramen add some coconut milk at the end of cooking
Variations & Substitutions for Gluten Free Noodles
I've used chicken thighs and cooked them in the chicken broth for added flavor. You can use other joints of chicken. Or even try adding some cooked chicken, or leftover chicken from the weekend's roast dinner.
If using cooked chicken, add other flavors to elevate the broth, like rice wine, miso paste or a dash of sesame oil.
If you want to add more protein, serve the ramen with a peeled soft boiled egg.
For vegan ramen just make sure you're using a vegan broth and of course swap out the chicken for tofu and/or more veggies.
Tips & Tricks For Making Gluten Free Ramen Noodles
If time allows, cook the chicken in the broth ahead of time and allow to sit, before adding the noodles and bok choy. The longer the chicken sits in the broth, the more intense the flavor.
If you want to make the noodles ahead of time, cook them, and then toss them in a little oil before storing in the fridge (so they don’t stick together or dry out). When reheating, make sure you don't over cook the noodles or they risk going mushy.
Taste the broth and if it needs more seasoning add a little more tamari.
How To Serve this Gluten Free Version of Ramen
What I love most about a ramen is that its an entire meal in one dish. You have everything in there, noodles, chicken, veggies and a rich broth. So if I want to add a little more to the dish I'll add some extra veggies when I'm cooking the chicken.
How To Reheat Gluten Free Ramen Noodles?
Once cooked and cooled, store the ramen noodles in an airtight container for 2-3 days. When ready to enjoy, reheat over medium heat until piping hot, taking care not to overcook the noodles.
How to Freeze Gluten Free Ramen?
This ramen can be cooked up to the point where you add the noodles (step 6 in the recipe card). Remove and shred the chicken, returning the chicken to the broth. Then store in an airtight container in the freezer for up to 3 months.
It's important not to freeze the noodles with the chicken broth base, as they will break down and overcook during the defrosting and reheating process.
Defrost the ramen overnight in the refrigerator. When ready to enjoy, add the noodles and bok choy to the ramen and reheat over a medium heat until piping hot.
Pin This Gluten Free Ramen Recipe with Chicken For Later
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More Easy Soup Recipe Ideas
Printable Recipe
Gluten Free Ramen Recipe with Chicken
Ingredients
- 4 Chicken Thighs - skinless & boneless
- 2 tsp Sesame Oil - or vegetable oil
- 1 tbsp Fresh Ginger - minced
- 1 tbsp Garlic - minced
- 3 tbsp Tamari - gf alternative to soy
- 2 tbsp Mirin
- 4 cups Chicken Broth - gluten free
- 8 oz Rice Noodles
- 3 whole Bok Choi - trimmed & sliced in 4 through the middle
- Sea Salt - to taste
Optional Garnish
- 2 Scallions (Spring Onions) - sliced
- 1 tbsp Black Sesame Seeds
- Red Chili - sliced
Instructions
- Heat the sesame oil in a large pot over a medium heat.
- Add the minced garlic and ginger then sauté for about 1 minute until fragrant.
- Add the gluten-free chicken broth, tamari and mirin. Turn the heat to high.
- Bring the fragrant broth to a boil then turn the heat down to a low simmer.
- Add the chicken thighs and poach them in the broth for around 20 minutes or until cooked through.
- Take the chicken out and rest for 10 minutes while you cook the noodles.
- Prepare the rice noodles according to packet instructions.
- Shred the chicken and place back in the pot with the sliced bok choi and allow it to wilt for a minute or two.
- Drain the noodles and add to the broth.
- Serve with scallions, jalapeno peppers and scattered sesame seeds, if desired.
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