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Chicken Ramen with Rice Noodles

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I love Ramen! I’ve been seeing it everywhere but sadly restaurants usually use noodles that aren’t gluten free, so I decided to try making it at home with rice noodles. I had only tried Pork Ramen, but I wanted to try it with chicken. After researching a little on how to make Ramen, I created a gluten-free recipe I could enjoy. It’s a quick and easy recipe you can make anytime! The optional Superfood Turmeric is a blend of 7 superfoods and adaptogens including turmeric, ginger and clove, which helps to add a delicious flavor and anti-inflammatory benefits.

Further Food Commentary:

Impress your family and friends with this nutrient rich, gluten-free ramen dish. Full of fiber, protein, unsaturated fats, and vitamins and minerals, this dish has no shortage of benefits. Cooking for yourself? Save any extra in the fridge to reheat for a quick meal the next day! If you are watching your sodium intake, opt for sodium free soy sauce and chicken stock (or vegetable stock).


By Katie Bishop, MS, Nutritionist

Chicken Ramen with Rice Noodles

Stars ( Reviews)

  • Prep Time:20 minutes
  • Cook Time:40 minutes
  • Servings: 2

Ingredients

For Soup:
3 cups chicken stock
2 cups water
1 teaspoon worcestershire sauce
4 tablespoons gluten-free soy sauce
1/2 teaspoon chinese 5 spice
1/2 teaspoon chili powder
Optional: 1 teaspoon Superfood Turmeric
3 garlic cloves
2 slices of ginger
1 teaspoon of sugar (optional)
1/2 cup mushrooms
1 cup spinach
1/4 cup corn kernels
2 boiled eggs
1/2 teaspoon sesame seeds
2 shallots
1/2 cup rice noodles

For Chicken:
2 chicken breasts
2 teaspoons soy sauce
1 teaspoon garlic

Instructions

  1. Marinate chicken with the soy sauce in the fridge for 20-30 minutes.
  2. Mix the chicken stock, water, worcestershire sauce, soy sauce, 5 spice, chili powder, garlic cloves, mushrooms, and ginger. Cook for 20 minutes.
  3. Cook rice noodles separately in water.
  4. While the soup is cooking, fry the chicken in a pan, then shred it when it’s cooked.
  5. In two big bowls, place rice noodles, spinach, corn kernels, shallots, sesame seeds, shredded chicken, and boiled eggs (cut in half). Then add the soup.
  6. Enjoy!
Marinate chicken with the soy sauce in the fridge for 20-30 minutes. Mix the chicken stock, water, worcestershire sauce, soy sauce, 5 spice, chili powder, garlic cloves, mushrooms, and ginger. Cook for 20 minutes. Cook rice noodles separately in water. While the soup is cooking, fry the chicken in a pan, then shred it when it’s cooked. In two big bowls, place rice noodles, spinach, corn kernels, shallots, sesame seeds, shredded chicken, and boiled eggs (cut in half). Then add the soup. Enjoy!

Nutrition Information

Per Serving:  Calories: 348; Total Fat: 10g; Saturated Fat: 3g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 2g; Cholesterol: 218mg; Sodium: 3411mg; Potassium: 791mg; Carbohydrate: 34g; Fiber: 3g; Sugar: 11g; Protein: 30g

Nutrition Bonus:  Vit A: 45%;  Iron: 20%; Vit C: 15%; Calcium: 10%

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