Gluten Free Ramen Recipe
These easy gluten free ramen noodles are the perfect weeknight dinner when you're short on time. Packed with protein and full of flavour - swap the steak for chicken, prawns or tofu to mix it up!
Servings: 2
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)
- 2 eggs
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
Serving: 1bowl | Calories: 633kcal | Carbohydrates: 88g | Protein: 34g | Fat: 14g
