Soy-Free Spicy Chicken Ramen

Indulge in the bold flavors of this Soy-Free Spicy Chicken Ramen, a comforting twist on traditional ramen that's perfect for those avoiding soy. This easy-to-make recipe brings together tender shredded chicken, hearty soy-free egg noodles, and a rich, spicy broth infused with coconut aminos, sriracha, and optional fish sauce for added depth. Fresh vegetables like julienned carrots, baby spinach, and green onions balance the heat with vibrant color and texture, while a soft-boiled egg and a touch of sesame oil provide the final gourmet flourish. Ready in just an hour, this wholesome dinner delivers the ultimate combination of spice, umami, and nourishing goodness. Perfect for weeknight meals or satisfying a craving for ramen without compromise!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces Chicken breasts
• 2 tablespoons Olive oil
• 4 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, minced
• 8 cups Chicken broth (low sodium)
• 3 tablespoons Coconut aminos
• 2 tablespoons Sriracha or chili garlic sauce
• 1 tablespoon Fish sauce (optional for depth of flavor, soy-free)
• 1 cup Carrots, julienned
• 2 cups Baby spinach
• 3 stalks Green onions, thinly sliced
• 10 ounces Egg noodles (soy-free)
• 2 pieces Soft-boiled eggs
• 1 teaspoon Sesame oil
• 1 tablespoon Sesame seeds
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Season both sides of the chicken breasts with salt and black pepper.

Step 2

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and sear for 4-5 minutes per side until golden brown. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the remaining 1 tablespoon of olive oil. Stir in the minced garlic and ginger, cooking for 1-2 minutes until fragrant.

Step 4

Pour the chicken broth into the pot, scraping the bottom to deglaze. Stir in the coconut aminos, sriracha (or chili garlic sauce), and fish sauce (if using). Bring the broth to a gentle boil.

Step 5

Return the seared chicken breasts to the pot. Lower the heat to a simmer and let the chicken cook in the broth for 20-25 minutes, or until fully cooked and tender. Remove the chicken and shred it with two forks.

Step 6

Add the julienned carrots to the pot and simmer for 3-4 minutes. Stir in the baby spinach and cook just until wilted, about 1-2 minutes.

Step 7

In a separate pot, cook the egg noodles according to package instructions. Drain and divide the noodles among serving bowls.

Step 8

Ladle the hot broth and vegetables over the noodles. Top each bowl with shredded chicken, a soft-boiled egg, sliced green onions, and a drizzle of sesame oil.

Step 9

Garnish with sesame seeds and additional sriracha for extra heat if desired. Serve immediately and enjoy your soy-free spicy chicken ramen!

Nutrition Facts

Serving size	(3120.2g)

Amount per serving	% Daily Value*
Calories	1861.3

Total Fat 79.3g	0%
Saturated Fat 15.2g	0%
Polyunsaturated Fat 10.6g
Cholesterol 740.2mg	0%
Sodium 5233.7mg	0%
Total Carbohydrate 127.2g	0%
Dietary Fiber 13.4g	0%
Total Sugars 25.9g
Protein 147.3g	0%

Vitamin D 88IU	0%
Calcium 376.8mg	0%
Iron 13.3mg	0%
Potassium 1486.0mg	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: 39.4%

Protein: 32.5%

Carbs: 28.1%