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This easy Gluten Free Ramen is the perfect quick meal – made with fresh vegetables, your protein of choice (I went for steak!), soft boiled eggs and of course, gluten free ramen noodles. It’s quick, easy and packed full of so much flavour, ready in under 15 minutes!
What you need to know at-a-glance:
- What is ramen? This delicious Japanese dish is basically a noodle soup, packed with the flavours of garlic, ginger and tamari, with gluten free noodles, veg and protein – I chose melt-in-the-mouth steak and a soft boiled egg for mine.
- Why choose this recipe? If you’ve always wanted to try ramen but never been able to find a gluten free version, prepare to have your mind BLOWN. Big flavours, tender noodles, tonnes of flavour and oh-so-filling.
- Top Tip: I love making steak ramen but you can customise this so easily to use chicken, veggies, seafood or tofu. This recipe is soup-er versatile.
- Noodles of choice: You can find lots of gluten free noodle options nowadays but I recommend these Real Naturals Ramen Noodles which I absolutely love!
This easy gluten free ramen is a great meal for when you want something nourishing, filling, and full of flavour.
I regularly make this steak ramen noodle bowl but you can easily switch it up to make chicken ramen, prawn ramen, veggie ramen… the list goes on!
Up until now I’ve found it impossible to make ramen because I haven’t been able to find gluten free ramen noodles. Why are instant gluten free egg noodles impossible to buy!?
BUT after discovering these epic ramen noodles on Amazon through a gluten free Facebook group, I bought a whole box because I can’t stop eating them.
The texture and taste is so good and now I can make alllll the ramen gluten free without having to worry about my noodles disintegrating into sludge.
If you’re already a fan of my chicken noodle soup or my king prawn stir fry noodles, then I guarantee you’re going to love this ramen recipe!
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card for this gluten free ramen with the full ingredients list. But here are some notes on the key ingredients and any swaps and substitutions you can make.
- Sirloin Steak: I absolutely LOVE a steak ramen. You can swap this for any type of steak you like, or switch it out for chicken, prawns, tofu, even pork belly. The choice is yours – once you’ve nailed the basics of making ramen, change it up how you like!
- Gluten Free Ramen Noodles: Recently I’ve discovered a few brands of gluten free ramen noodles and I recommend using these over standard rice noodles for the best texture. My go-to are the Real Natural Ramen Noodles or the King Soba Brown Rice Ramen Noodles. The texture isn’t the same as egg noodles as they are made from rice, but it’s pretty damn close and are the best gluten free shop-bought noodles I’ve tried.
- Vegetables: This is a great dish for using up any leftover veg. I used a carrot, pak choi and shiitake mushrooms in mine, as well as some spring onions. But try it with any stir fry veg, baby corn, mange tout, kale, spinach – it will all work great!
- Garlic + Ginger: I use these two aromatics for maximum flavour. Using pastes makes my life a lot easier but you can use fresh minced garlic and ginger if you prefer.
- Chicken Stock: You can easily swap this for beef or vegetable stock, as long as the stock you are using is gluten free. Knorr tends to be my go-to gluten free brand.
- Gluten Free Soy Sauce: I use tamari which can be found in the free from aisle, as normal soy sauce contains wheat flour.
You can also add all sorts of extra bits to your gluten free ramen. Try toasted sesame seeds, gluten free nori sheets, my favourite gluten free chilli crunch or fresh coriander.
How to Make Gluten Free Ramen
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free steak ramen is to make:
Add the noodle cakes to a pan of boiling water and boil for 5-6 minutes until tender. Drain through a sieve and rinse with cold water, then set to one side.
At the same time, bring a small pan of water to the boil. Add the eggs and boil for 8 minutes, then immediately remove to a pan of ice-cold water.
While the eggs and noodles cook, add half the sesame oil to a large wok and place on a high heat.
Cook the steak for 1 minute on each side (for medium-rare) then remove onto a board and cover with foil to rest. For a more well done steak, cook a little longer.
Add the second teaspoon of sesame oil to the wok and then add the garlic and ginger paste, the vegetables and the soy sauce.
Stir fry for 2-3 minutes until the veg starts to soften. Pour the hot stock into the wok with the veggies, mix and bring to a simmer.
To construct the gluten free ramen bowls:
Slice the steak into thin strips. Peel the boiled eggs and cut them in half.
Divide the cooked noodles evenly between the two bowls. Pour over the stock, ensuring the vegetables are evenly split between the two portions.
Top the noodles with the sliced steak and egg halves, then serve with extra soy sauce and any garnishes you like. Serve straight away!
Storing and Making Ahead
These gluten free ramen bowls are definitely best made fresh. If you want to make them ahead of time, I recommend the following:
- Keep the cooked noodles and the ramen broth separate. Toss the noodles in a little sesame oil so they won’t stick and pop them in a tub in the fridge.
- The broth and vegetables can be kept in a separate tub in the fridge. Then simple reheat in a pan and add the noodles once hot to warm through.
- Any proteins (steak, chicken, eggs, etc) can be kept separately in the fridge and added to the broth when heating up. Ensure any meat is hot before serving.
You could freeze the broth part of this ramen but I would then defrost this and reheat before adding any noodles, etc. The noodles which just disintegrate if frozen!
Frequently Asked Questions
Here are some FAQs about this easy gluten free ramen recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Usually ramen noodles are made with wheat, which means they are not gluten free. Ramen also usually contains soy sauce which again, often has wheat in it. This recipe uses gluten free ramen noodles and gluten free soy sauce to ensure it’s completely gluten free and coeliac-safe. But still absolutely delicious!
I always try to post recipes where you can just grab the ingredients from the supermarket, but I’ve never been able to find ramen noodles gluten free in the shops. Instead, I turned to Amazon where you can find all sorts of options – it just means you usually have to buy them in bulk.
My go-to favourites are the Real Natural Ramen Noodles or the King Soba Brown Rice Ramen Noodles. They are both really tasty and don’t stick together or break.
This recipe is naturally dairy free, so to make it vegan you’d just need to use a vegetable broth and a vegan protein source. Simple!
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Gluten Free Ramen Recipe
Ingredients
- 2 tsp toasted sesame oil
- 150 g thin cut sirloin steak, (Bring to room temperature approx 30 mins before cooking)
- 150 g gluten free ramen noodles, (I used the Real Naturals ones from Amazon, made of rice and tapioca flour)
- 60 g shiitake mushrooms, (sliced)
- 1 carrot, (cut into thin matchsticks)
- 1 pak choi
- 2 tsp garlic paste
- 2 tsp ginger paste
- 3-4 spring onions, (finely chopped)
- 1000 ml gluten free chicken stock, (use beef or vegetable stock if you prefer)
- 2 tbsp gluten free tamari, (gluten free soy sauce)
Instructions
To cook the noodles:
- Add the noodle cakes to a pan of boiling water and boil for 5-6 minutes until tender. Drain through a sieve and rinse with cold water, then set to one side.
To soft boil the eggs:
- Bring a small pan of water to the boil. Add the eggs and boil for 8 minutes, then immediately remove to a pan of ice-cold water.
To make the ramen:
- Add half the sesame oil to a large wok and place on a high heat. Cook the steak for 1 minute on each side (for medium-rare) then remove onto a board and cover with foil to rest.
- Add the second teaspoon of sesame oil to the wok and then add the garlic and ginger paste, the vegetables and the soy sauce. Stir fry for 2-3 minutes until the veg starts to soften.
- Pour the hot stock into the wok, mix and bring to a simmer.
Construct the ramen bowls:
- Slice the steak into thin strips. Peel the boiled eggs and cut them in half.
- Divide the noodles evenly between the two bowls. Pour over the stock, ensuring the vegetables are evenly split between the two portions.
- Top the noodles with the sliced steak and egg halves, then serve with extra soy sauce and any garnishes you like – I love chilli oil, sesame seeds and coriander, and sometimes some extra chopped spring onions.
Notes
- Storing: This ramen is best eaten fresh. However, if you want to make it ahead of time, you can store the broth separately to the cooked ramen noodles. Simply toss the noodles in a little oil to stop them sticking and keep in separate tubs in the fridge. Reheat the noodles in the broth – more tips in the post above.
- Freezing: I don’t recommend freezing this ramen (the noodles will turn to mush) but you can make extra broth and freeze this for next time.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method and my top tips for making this gluten free ramen noodle bowl.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make these ramen noodles and love them. It really helps support my blog and get the recipe out there to more people! Thank you xx
Nutrition
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I cannot stop making this steak ramen for my lunch!! If you love this recipe as much as I do, please leave a comment and review to let me know xx
I think you caused a rush on those noodles. Out of stock on Amazon and no other supplier I can find.
Hopefully they will be restocked soon! These ones are also just as good – https://amzn.to/4ksENvV
This is a link to your book, not noodles?