Gluten-Free Spicy Chicken Ramen

Dive into a bowl of comfort with this Gluten-Free Spicy Chicken Ramen, a bold fusion of flavor and nourishment designed for gluten-sensitive food lovers. Tender, perfectly seasoned chicken thighs join gluten-free ramen noodles in a rich and aromatic broth infused with garlic, fresh ginger, and gochugaru for just the right amount of heat. Shiitake mushrooms and baby spinach add earthy depth and vibrant color, while tamari and sesame oil deliver layers of umami goodness. Finished with soft-boiled eggs, a drizzle of chili oil, and a squeeze of fresh lime, this dish strikes the perfect balance of spicy, savory, and refreshing. Ready in under an hour, this satisfying and customizable ramen recipe is your new go-to for quick, restaurant-quality comfort food at home.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 8 oz Gluten-free ramen noodles
• 1 lb Boneless, skinless chicken thighs
• 6 cups Low-sodium gluten-free chicken broth
• 3 tbsp Tamari (gluten-free soy sauce)
• 2 tbsp Sesame oil
• 1 tbsp Gochugaru (Korean red pepper flakes)
• 4 Garlic cloves, minced
• 1 tbsp Fresh ginger, grated
• 3 Green onions, thinly sliced
• 2 cups Baby spinach
• 1 cup Shiitake mushrooms, sliced
• 1 tbsp Red chili oil (optional)
• 1 tsp Coconut sugar (or brown sugar)
• 2 Eggs, soft-boiled
• 4 Lime wedges
• 0.5 tsp Sea salt
• 0.25 tsp Black pepper

Directions

Step 1

Cook the gluten-free ramen noodles according to package instructions. Drain, rinse with cool water, and set aside.

Step 2

Season the chicken thighs with sea salt and black pepper. Heat 1 tablespoon of sesame oil in a large pot or Dutch oven over medium heat. Cook the chicken thighs for 4-5 minutes per side until browned and cooked through. Remove from the pot and set aside to rest. Once cooled slightly, slice the chicken into thin strips.

Step 3

In the same pot, add the remaining 1 tablespoon of sesame oil. Sauté the minced garlic, grated ginger, and gochugaru for 1 minute until fragrant.

Step 4

Stir in the gluten-free chicken broth, tamari, and coconut sugar. Bring the mixture to a gentle simmer.

Step 5

Add the sliced shiitake mushrooms and cook for 5-7 minutes until tender.

Step 6

Stir in the baby spinach and cook for another 1-2 minutes until wilted.

Step 7

Divide the cooked gluten-free ramen noodles into serving bowls. Ladle the spicy broth and vegetables over the noodles.

Step 8

Top each bowl with sliced chicken, soft-boiled eggs (halved), sliced green onions, and a drizzle of red chili oil if desired. Serve with a lime wedge for a burst of fresh citrus flavor.

Step 9

Enjoy your Gluten-Free Spicy Chicken Ramen!

Nutrition Facts

Serving size	(2687.3g)

Amount per serving	% Daily Value*
Calories	2192.1

Total Fat 110.6g	0%
Saturated Fat 24.2g	0%
Polyunsaturated Fat 11.7g
Cholesterol 939.0mg	0%
Sodium 7239.9mg	0%
Total Carbohydrate 146.9g	0%
Dietary Fiber 16.0g	0%
Total Sugars 15.6g
Protein 160.9g	0%

Vitamin D 155.8IU	0%
Calcium 343.2mg	0%
Iron 13.8mg	0%
Potassium 2849.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.7%

Protein: 28.9%

Carbs: 26.4%