gluten free ramen

This yummy Instant Pot Ramen Noodles soup is a healthier, 21 Day Fix approved version of everyone's favorite dorm room dinner!

Instant Pot Ramen Noodles | 21 Day Fix Ramen Noodles

tsp sesame oil

ginger

garlic

stock (I used chicken, but vegetable would also work)

water

chicken thighs (you can sub boneless)

coconut aminos

ramen noodle cakes

baby bok choy greens or finely chopped baby kale

carrots

Himalayan salt

scallions

chili paste (or sub sriracha)

eggs

Set Instant Pot to saute and add sesame oil once the pot is hot. Stir in garlic and ginger and sauté until fragrant, being careful not to burn the garlic. Add in chicken, stock, water, and coconut aminos. Lock lid and press the &#8220;soup&#8221; setting or manual/pressure cook for 30 minutes.

After cook time is through, remove chicken and let cool. Skim the top of the broth to remove any fat. If you have super picky kids, you can strain out the ginger and garlic, but I leave it in!

Add ramen noodle cakes into the IP and place cover on the pot. The noodles should cook in the steam in just a few minutes. As soon as the noodles are soft, remove them from the pot and use your yellow container or a 1/2 measuring cup to portion out into four bowls.

Next add the greens and the carrots to the pot. If your broth isn&#8217;t hot enough for them to steam in, turn your pot to sauté and stir your veggies as they soften or cook on manual for zero minutes.

When your veggies are cooked, carefully remove the chicken from the bones (it should fall right off) and add it the pieces to the pot. Taste the broth and season with salt (I used 1/2 tsp) and more ginger, if you want &#8211; I love to add more, but I am crazy for ginger.

Scoop 1 3/4 cup of soup on top of each bowl of noodles and garnish with scallions, dash of fresh chili paste, and soft boiled eggs (if you want!)

Instant Pot:

In a large dutch oven or pot, sauté sesame oil over medium low heat. Stir in garlic and ginger and sauté for a minute until fragrant, being careful not to burn the garlic. Add in chicken, stock, carrots, water, and coconut aminos. Bring to a boil, then reduce heat and simmer for 45 minutes or until chicken is tender enough to fall off the bone.

Remove chicken and let cool. Skim the top of the broth to remove any fat. If you have super picky kids, you can strain out the ginger and garlic, but I leave it in!

Add ramen noodle cakes into the broil and turn heat back up. The noodles should cook in just a few minutes. As soon as the noodles are soft, remove them from the pot and use your yellow container or a 1/2 measuring cup to portion out into four bowls.

Next add the greens to the pot and stir until they wilt.

Stovetop:

Oh my goodness, this recipe is delicious!  I'm like you, I crave ramen all the time, but especially when I have a cold.  This really hit the spot.  Next time I might try low sodium stock or broth because the sodium seemed a little high, but it was delicious!!

I just finished making this and my daughter and I almost finished it up ourselves! As ginger lovers I doubled the ginger (not exactly on purpose) but followed the rest of the recipe and it was absolutely delicious! My daughter is a bit pickier than I am and she told me three times how much she loved this ramen. I will most definitely be making it again and again and again!

Fantastic recipe! I used cornish hen instead of chicken and it was so full of flavor, tou couldn't drink the juice 😂😂 this is 100% a keeper!

By far one of the best dishes I have made! This was absolutely amazing. Thank you!!!

Thank you so much for this recipe - really delicious and it made me feel less guilty when I had a midnight ramen craving! The noodles I used did come with miso packets - I used one of the two and if anyone wants that traditional flavor, I recommend.

I made this for my wife and 2 teenage girls and they all loved it. I'm already adding to the rotation! I like how its super flavorful, but not overly salty. Thanks for posting.

This looks so delicious! Noodles are my favourite, I’d eat them daily if I could :)

This dish was amazing and beats traditional ramen noodles out of the park! Even my 18 month old son ate it and kept wanting more! Thanks! Perfect for a cold night

https://mediavine-res.cloudinary.com/video/upload/t_original/v1582081977/c3gunxxhjwammggg66sr.mp4

This Instant Pot Ramen Noodles soup is a healthier, gluten-free version of everyone’s favorite dorm room dinner!

instant Pot Ramen Noodles

This Beef Keto Ramen recipe has all of the flavors of a traditional ramen, but without all the carbs. Use this recipe as a base and mix and match with beef, chicken, or seafood, and any of your favorite vegetables.

Beef Keto Ramen

Sea salt and black pepper

(8-ounce) packages spaghetti-style shirataki noodles

beef stock

garlic,

sesame oil

unseasoned rice wine vinegar

fish sauce

red pepper flakes

gluten-free soy sauce

cremini mushrooms, thinly sliced (I get

green onions,

soft-boiled eggs

black and/or white sesame seeds

Season the steak generously with salt and pepper and set aside.

Rinse the shirataki noodles, soak them in fresh water for 10 minutes, and then drain them.

Heat a large skillet over medium heat. Add the noodles to the pan and dry-fry them for 3 to 4 minutes, tossing frequently.

While the noodles are frying, bring the beef stock to a simmer in a stockpot or Dutch oven over medium heat, then reduce the heat to medium-low.

To the noodles, add the garlic, ginger, sesame oil, vinegar, fish sauce, red pepper flakes, and 4 tablespoons of the soy sauce. Stir-fry for 5 minutes, or until the noodles turn brown from absorbing the sauce. Add the noodles and sauce to the pot with the stock.

Return the skillet to the stovetop over medium-high heat. Sear the steak in the hot pan for 1 to 2 minutes on each side. Remove the steak from the pan and cover to keep warm.

Reduce the heat under the skillet to medium and add the mushrooms, the white parts of the green onions, and the remaining tablespoon of soy sauce. Stir-fry until the mushrooms are tender and the onions are soft.

Divide the noodle mixture among 4 bowls. Top each bowl with the steak and the mushroom mixture. Pour the broth over each bowl, dividing it evenly among the bowls. Finish each bowl with an egg, some sesame seeds, and the green parts of the green onions.

One of the things that I miss the most in  keto journey is ramen. I Made today, it was delicious!
Thank you!



So happy you enjoyed it. Thanks for coming back to let me know.

This recipe was great and thank you SO much for the shiritaki handling tips! I didn’t have the recommended brand available but I did a cold salt water soak and then rinsed and they honestly tasted like ramen to me. I’ve sent the recipe to several people!

This was an amazing recipe! Excellent idea frying the shirataki noodles in the sauce first!  They absorbed the flavor and we thought we were eating rice noodles or Raman noodles in stead of Carb-free! This is a keeper!

I was skeptical.  Low carb isn't my thing, but we've been trying to eat better and I found this recipe.  I made it exactly as written and it was fantastic.  Even my very picky 8 and 5 year old ate their WHOLE bowl....which never happens.  Truly delicious - thanks for sharing!

One of the best recipes I've tried and I love all of Kydras recipes so that's saying alot!

I made this and it is absolutely delicious. The best part is that my dish looked liked the photo - something that rarely happens!

I made this using "healthy noodles" from Costco. They have 0 net carbs. It was sooo yummy! Kyndra always good me up with the best low carb recipes

This healthy, gluten free ramen recipe is the ultimate cold-weather comfort food! All you need are a handful of simple ingredients and 15 minutes to make this easy soup featuring a creamy broth &amp; craveable, chewy noodles.

Gluten Free Ramen (Quick & Easy!)

cake gluten free rice ramen noodles ((cooked according to package instructions))

broth

soy milk (unsweetened & unflavored (almond milk

green onion (white part and green part divided)

garlic (from about 1-2 cloves)

ginger (or about ½ inch)

gluten free tamari (or soy sauce, or coconut aminos)

rice wine vinegar (or mirin)

sesame oil (or coconut oil, avocado oil

For spice: (Chili garlic paste, chili oil, or chili crisp)

broccoli

Toppings: (Togarashi, furikake, nori sheets, sesame oil, white pepper)

Protein: (Soft

In a small pot over medium heat, saute the sliced green onion, garlic and ginger in the sesame oil for about 2-3 minutes (or until fragrant and cooked through to your liking).

Then add in the soy milk and broth, stir together and bring to a simmer. Cook for 5 minutes, or until warmed through.

Turn off the heat and stir in the tamari and rice wine vinegar, before adding your cooked ramen noodles & favorite toppings!

This ramen recipe is so quick and easy to put together. I love how versatile and customizable it is. I did a red miso variation, added some blanched veggies (bok choy, shitake mushrooms, and carrots) with black garlic crispy tofu. Since I have no gluten issues, I used the "green noodle" instant noodles. So glad I was able to try this recipe!

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Top 3 gluten free ramen recipes from across the web

The most viewed gluten free ramen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Ramen Noodles | 21 Day ...

Beef Keto Ramen

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The most viewed gluten free ramen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine