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This Gluten Free Chicken Ramen Stir Fry Recipe is loaded with stir-fried veggies, ground chicken and coated in a mock soy sauce made from coconut aminos. This gluten-free noodle dish will have your taste buds fooled plus it is easy to make and great for lunch or dinner.
Ingredients for Gluten Free Chicken Ramen Stir Fry
This recipe can absolutely be adapted to your personal preferences when it comes to the vegetables added or even the choice of meat. The meat can also be left out to make a vegan version of this recipe.
While this recipe calls for mostly simple ingredients that can be found at your local grocery store the one tricky ingredient to find may be the gluten-free noodles. See our FAQ for where we get those! For this recipe you will need:
- sesame oil
- onion
- carrot
- red bell pepper
- broccoli
- gluten-free ramen noodles
- ground chicken
- coconut aminos, gluten free tamari or gluten-free soy sauce
- cornstarch
- chicken broth
- rice vinegar
- brown sugar
- garlic
- sesame seeds
How to Make Gluten Free Chicken Ramen Stir Fry
To start, we’re going to make the sauce. In a small mixing bowl combine the coconut aminos, cornstarch, chicken broth, rice vinegar, brown sugar and garlic. Stir well to combine and set aside for later. Next, chop all of the vegetables: onion, carrots, red bell pepper and broccoli and set aside.
Then, place a large skillet on the stove and heat to medium/ medium high. Once hot, add sesame oil and vegetables. Saute until tender, about 8 minutes.
While vegetables are cooking bring a large pot of water to a boil and cook ramen noodles according to package directions. Once cooked until al dente remove from stove and drain. Set aside. Ramen noodles should still have a slightly chewy texture. If overcooked they will break up a lot once mixed with the vegetable mixture.
Then, once vegetables are cooked add ground chicken and cook thoroughly breaking up into small pieces. Once the meat is cooked through add the sauce mixture and cook over medium heat until slightly thickened. About 5 minutes.
Next, add the noodles to skillet and stir well to coat noodles in sauce. Sprinkle sesame seeds on top if desired and serve immediately.
Try these other delicious recipes and variations of ramen that call for gluten free ramen noodles:
Frequently Asked Questions
No, traditional ramen noodles are made with wheat flour as the main ingredient making them not gluten free. However there is a gluten free alternative. I like to buy the Lotus Foods Rice Ramen. It can be purchased through Amazon, Thrive Market and Target.
Absolutely! We added our favorite stir fry veggies but you can also try green onions, bean sprouts, bok choy, baby corn, peas, etc. Also, if you don’t like ground chicken try ground beef, crispy tofu, soft boiled eggs or leave out the meat for a vegan dish.
Yes, we did just that with this recipe by using gluten free ramen noodles. Gluten free ramen noodles are usually made with rice flour instead of wheat flour.
Of course! Try gluten free buckwheat soba noodles, gluten free glass noodles or gluten free rice noodles. These other alternatives will affect the appearance and texture of the dish but they give you more options to look for at your local grocery stores.
Yes, use olive oil or vegetable oil to cook the vegetables instead. Also, be sure to skip the sesame seeds on top of the dish.
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Do you need to follow a gluten-free diet for allergies, celiac disease or gluten intolerance? If so check out these other resources on our blog: Gluten Free and Dairy Free Pantry Staple and Stocking Your Gluten Free and Dairy Free Fridge. Also, check out these other delicious meals: Simple-Gluten Free Chicken Piccata, Sheet Pan Sausage Potatoes and Green Beans and Gluten-Free Chicken Teriyaki Wings.
Gluten Free Chicken Ramen Stir Fry
This Gluten Free Chicken Ramen Stir Fry Recipe is loaded with stir-fried veggies, ground chicken and coated in a mock soy sauce made from coconut aminos. This recipe is easy to make and great for lunch or dinner.
Ingredients
- 2 tablespoons sesame oil
- 1/2 onion, diced
- 2 carrots, chopped
- 1 red bell pepper, sliced thinly
- 2 cups broccoli, cut into bite sized pieces
- 1 pound ground chicken
- 10 oz gluten-free ramen noodles
- 1/2 cup coconut aminos or gluten-free soy sauce
- 2 tablespoons cornstarch
- 2/3 cup chicken broth
- 2 tablespoons rice vinegar
- 4 tablespoons brown sugar
- 3 tablespoons garlic, chopped
- 1 tablespoon sesame seeds, optional
Instructions
- In a small mixing bowl combine the coconut aminos, cornstarch, chicken broth, rice vinegar, brown sugar and garlic. Stir well to combine and set aside for later.
- Chop all of the vegetables: onion, carrots, red bell pepper and broccoli and set aside.
- Place a large skillet on the stove and heat to medium/ medium high. Once hot, add sesame oil and vegetables. Saute until tender, about 8 minutes.
- While vegetables are cooking bring a large pot of water to a boil and cook ramen noodles according to package directions. Once cooked until al dente remove from stove and drain. Set aside.
- Once vegetables are cooked add ground chicken and cook thoroughly breaking up into small pieces.
- Once meat is cooked through add the sauce mixture and cook over medium heat until slightly thickened. About 5 minutes.
- Add noodles to skillet and stir well to coat noodles in sauce.
- Sprinkle sesame seeds on top and serve immediately.
Notes
This recipe can be made with regular ramen noodles and soy sauce if you are not gluten free.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 478Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 122mgSodium: 1251mgCarbohydrates: 41gFiber: 5gSugar: 21gProtein: 31g