Gluten-Free Chicken Ramen Noodles
These Gluten-Free Chicken Ramen Noodles are perfect for a quick and easy weeknight dinner. Transform leftover chicken into a flavor-packed soup everyone will love!
Ingredients
Scale
- 1 Tbsp oil
- 1 Tbps grated fresh ginger
- 3 cloves garlic, minced
- 3 cups baby bok choy, chopped (approx 1 bunch)
- 2 cups thinly sliced carrots (or spiralized)
- 3 cups cooked chicken, diced
- 1 quart chicken broth
- 1/4 cup tamari (sub soy sauce if not gluten-free)
- 3 blocks Lotus Foods Brown Rice ramen
- 1/4 cup sliced green onions
- 4 eggs, optional
- hot sauce and salt to taste
Instructions
- In a Dutch oven or pot, heat oil over medium heat.
- Add garlic, ginger and carrots and saute 5 minutes.
- Add bok choy, chicken, broth and tamari and bring to boil.
- Reduce heat to simmer.
- Meanwhile, heat water for ramen in a separate pot. Bring to a boil.
- Add ramen and eggs if you want soft boiled eggs.
- Cook six minutes, then move eggs to ice bath and drain water from ramen.
- Taste broth and add hot sauce and salt as needed. Peel eggs.
- Put noodles into bowls, add broth mixture. Top with a soft boiled egg and green onions.
Notes
Can sub spinach for bok choy – just don’t add until the very end. You can also throw in some peas if you want.
If you don’t need gluten-free, use regular soy sauce and whatever ramen noodles you want.
