Gluten Free Pasta Ramen Noodles with Chicken

20 70 447
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 2
Gluten Free Pasta Ramen Noodles with Chicken
Health Rating
A healthier take on the traditional ramen dish.


454 gm Chicken breast, boneless, skinless
1 pinch Salt and pepper
1 large egg Egg
1/2 tsp Extra virgin olive oil
1/2 tsp Sesame oil
2 tsp minced Ginger root
1 clove(s) Garlic (minced)
3 cup Chicken broth (stock), low sodium
2 tbsp Portobello mushroom, dried (ground into powder)
2 tbsp Soy sauce, tamari
1/2 tbsp Mirin
3 head Baby bok choy (trimmed, cut in half lengthwise)
1 cup pieces White mushrooms
1 cup Portobello mushroom (sliced)
1 pinch Salt and pepper
1 package Tofu Shirataki spaghetti noodles
1 tsp, minced Red chili pepper (also chile or chilli)
1 small Carrots (grated)
2 stalk(s) Green onion, scallion, ramp (sliced)
1 cup Bean sprouts


1. Prepare the chicken by preheating your oven to 400 F.  Season the chicken breast with salt and pepper. Add chicken to a baking dish and bake until it reaches an internal temperature of 165 F, about 30-40 minutes. Allow to cool, then cut into thin slices.

2. To prepare the egg: Bring a small saucepot filled halfway with water to a boil. Carefully lower a cold egg into the boiling water, reduce the temperature to medium-low and simmer for 8 minutes. After the 8 minutes, immediately transfer to an ice bath to halt the cooking.

3. Once it’s cool enough to touch, peel the egg and set aside. Allow to cool, then cut in half lengthwise to expose the yolk.

4. To prepare the ramen: Heat the olive and sesame oil in a medium saucepot over medium heat, add in the ginger and garlic and sauté until fragrant, about 30 seconds. Add the chicken broth, mushroom powder, tamari, and mirin and simmer with the lid on for 3 minutes on low. Add in the mushrooms and bok choy and cook for an additional 4 minutes. Taste, and season with salt and pepper, if desired.

5. Meanwhile, drain and rinse the Tofu Shirataki noodles. Cut the noodles into smaller pieces and pat dry.

6. Divide the noodles between two bowls, then add in the soup. Top with the sliced chicken, egg half, chili pepper, grated carrot, green onions, and bean sprouts. Serve immediately. 


Quick Tips:

For a vegan version omit the chicken and egg and replace with tofu or tempeh. 


Nutrition Facts

Per Portion

Calories 447
Calories from fat 94
Calories from saturated fat 23.6
Total Fat 10.4 g
Saturated Fat 2.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 3.6 g
Cholesterol 226 mg
Sodium 2290 mg
Potassium 2207 mg
Total Carbohydrate 23.9 g
Dietary Fiber 8.0 g
Sugars 11.3 g
Protein 68 g

Dietary servings

Per Portion

Meat 2.5
Meat Alternative 4.1
Vegetables 3.0

Energy sources