Gluten Free Ramen

Back 10 years ago or so - when I first found out about my gluten issues (Autoimmune gluten intolerance, not celiac disease) - options were a lot more limited, than they are now.

... I ate a lot of “Meat and a vegetable” at the time, because it was just easier.

Gluten-free food options have come a long way since then!

Back in the day, the only real replacement for ramen wheat noodles were either cellophane noodles / glass noodles or rice vermicelli - the really thin noodles you get in spring rolls and Vietnamese pho.

Good options for soup, sure... but they didn’t really feel like what I was looking for.

When I was a kid, I loved those ramen soup noodle cups - I’d bring them to the rink for an easy lunch.

Then there were the little squares of instant noodles with the curry seasoning packet, which I’d frequently cook up as my “Breakfast of Champions” (Not a GF recipe).

When I got a bit older, I loved perusing giant Asian supermarkets, and seeing allll the options that were available - though, many weren’t suitable for a gluten-free diet.

Bah!

Anyway, gluten-free ramen noodles are more of a thing now, with many having a texture VERY similar to the traditional wheat noodles.

While these GF options may be a bit more expensive than your usual brick of Top Ramen wheat flour noodles, it’s so great to have the option of having a legitimate bowl of ramen soup.

Sometimes having to be on a restrictive diet really feels like you’re missing out, and I find that sometimes the simplest things - like ramen - are the ones have feel so NORMALIZING when they become an option again, you know?

What is Ramen?

To clarify, “Ramen” can mean two different- though related - things.

On one hand, the little squares of curly instant noodles that you can buy are ramen.

Regular ramen noodles were always made with wheat flour, but more recently ramen rice and/or buckwheat noodles have been available as gluten-free alternatives.

On the other hand, ramen is also a noodle soup in Japanese cuisine. “Soup” doesn’t really do it justice, it’s a whole noodle dish - utilizing a delicious broth - and topped with a variety of vegetables and garnishes.

... and that’s what we’re making today!

PS: Need a low carb, gluten-free ramen recipe? Check out my Easy Keto Ramen Recipe, on Low Carb Hoser!

Ingredients

Noodles

Gluten-free ramen noodles are the main ingredient here, so let’s go over some of the types of noodles that are available:

Rice Noodles

While rice vermicelli - and many of the other styles of rice noodles you find at any Asian Market - are nothing at all like traditional ramen noodles, there are some excellent options out there!

I find that brown rice noodles are a great alternative when it comes to gluten-free noodles. Some brands are made to look and feel like traditional instant ramen noodles, with a great chewy texture.

Sometimes, this comes from a starch - usually potato starch or tapioca starch - being incorporated into the noodles, rather than just rice as a sole ingredient.

Lotus Foods Ramen Noodles come in a few different varieties.

Lotus Foods Brown Rice Ramen (with millet) is one of my favourite options of all, and they also have fun options like Black Rice Noodle (made from Forbidden Rice, my FAVOURITE!), and they even make a Purple Potato & Brown Rice Ramen

King Soba Rice Ramen is another great option, though I prefer their buckwheat version.

Finally, Thai Kitchen is the easiest to find option, but the last on my list. It’s more like traditional rice noodles, than anything like the wheat style ones, IMHO.

Buckwheat Noodles

Buckwheat noodles are fantastic, and likely to become your favorite way to prepare gluten-free ramen.

I’ve found these in the odd health food store, but generally buy them off Amazon.

King Soba Noodles are my favourite buckwheat ramen noodles, but you can also get buckwheat ramen from other brands, like Big Green Organic Food Buckwheat Ramen

Note: Regardless of the type of noodles you select rice, buckwheat, or something else - you won’t be using flavor packets in this recipe. If your noodles come with one, you can discard it, or use it for something else in the future.

Grain Free Ramen Noodles

For those who are grain free, shirataki noodles are a good option.

While some recipes out there use spaghetti squash or zucchini noodles as grain-free “noodles”, I like to use shiratake, as I find they more accurately replicate the feel of eating regular ramen noodles.

Also known as konjac noodles or miracle noodles, they’re made from the root of the konjac plant.

They are almost zero net carbs, as they’re pretty much entirely made of indigestible fibre. A fantastic low carb ramen option!

Due to that high fiber content, it can cause gas problems in some people. If you’re someone who can’t handle konjac, I recommend trying Kelp Noodles for grain free, gluten free ramen noodles.

Note: Konjac noodles need special handling to taste great. I recommend using the instructions on my Easy Keto Ramen Recipe, on Low Carb Hoser.

Gluten-Free Ramen Broth

The soup is the other main ingredient here. While you COULD toss some noodles and veggies into plain broth and call it ramen... why not do it right?

Traditional Japanese ramen generally uses a rich, flavourful broth, so my aim was to replicate that - both in taste and mouth feel - while also keeping it quick and easy.

I skip the usual packets of flavouring for a few reasons. The sodium content is sky high, sometimes there are sneaky gluten ingredients, and - finally - I just really like the flavour when you use whole, fresh, real food to build the soup.

It just has a brighter, more natural flavor, IMHO.

Broth

First, you need your broth base.

I usually start this off with a basic low-sodium beef broth, but you can use chicken broth or chicken stock if you prefer . Just check the nutritional information on any premade broth you buy, as some contain barley or other forms of gluten.

Homemade chicken bone broth - or beef bone broth - are other great ways to start your soup base.

Flavouring Ingredients

These are the ingredients I add to the broth to give it a really great taste and texture:

* Sesame oil
* Ginger Paste
* Garlic cloves
* Soy sauce or Coconut Aminos*
* Fish sauce
* Rice Vinegar (You can use apple cider vinegar if you want)
* Sriracha chili sauce or red pepper flakes

* Always be sure to use a specifically gluten-free soy sauce! Most soy sauce is made by fermenting wheat flour along with the soy beans, so be sure you’re getting a wheat free soy sauce.

Toppings and Garnish

Vegetables

I generally use the veggies I have on hand regularly:

* Baby bok choy
* Crimini or shiitake mushrooms (Sliced or quartered)
* Green onions

... which will always be a great start. If you’ve got a trip to the local grocery store planned, you can definitely plan your shopping list around your favorite vegetables.

Some other popular options:

* Bamboo shoots
* Bean sprouts
* Red Bell Pepper
* Shiitake mushrooms
* Shredded cabbage
* Shredded carrot
* Thinly sliced radishes

Protein

I’ll usually add both a meat - in this case, some quick sauteed chicken with a little olive oil - as well as an egg.

Beef, shrimp, chicken, or pork are all great options for the meat. You can even use leftover chicken, shredded up!

As far as the egg goes, you can get really fancy and make actual ramen eggs - soft boiled eggs that have been marinated before being added to the bowl.

Honestly, I generally keep it pretty simple and just add a soft boiled egg (or hard boiled, depending on mood!).

Garnish

Go with what you like! A few suggestions

* Cilantro
* Furikake
* Green Onions
* Lime wedges
* Shredded nori
* Radish sprouts
* Sesame seeds
* Sriracha

Vegan Ramen

If you want to make vegan ramen, you can use your favourite vegetable broth / stock, and vegan options for topping.

Using a tofu press to dry out some firm tofu a bit before baking or pan frying it is a great way to get some protein in there!

How to Make Gluten Free Ramen

The full recipe follows - end of this post - but here’s the pictorial walk through, and some additional tips:

Preparation

Before getting started with the recipe, I recommend preparing all of the toppings. First thing is slicing vegetables, etc. Then slice your meat(s), and get your eggs cooking.

I’ll usually have my eggs taken out of the boiling want and transferred to an ice bath before I start dealing with the noodles.

Sometimes I'll toss my meats with a bit of a marinade - a little GF soy sauce, ginger, garlic, and sesame oil, I never measure - and let it chill in a baggie while I get everything else going.

Noodles

Prepare your selected ramen noodles, following the directions on the package. You’re wanting to aim for al dente, in terms of texture - they’ll absorb a bit of the broth.

Once cooked, divide between 4 bowls, set aside.

Broth

As your ramen noodles are cooking (or before you start them, either way!):

In a large pot over medium heat, heat sesame oil. Add ginger and garlic, cook for 1 minute. Add mushrooms, cook for 3 minutes or so, until mushrooms start to soften.

Add broth, soy sauce, fish sauce, and rice vinegar, bring to a simmer. Season with sriracha or crushed chilis, salt, and pepper to taste.

Turn heat down to low, keep warm while preparing the rest of the dish:

Assembly

Heat sesame oil in a pan. Season your meat with a little salt and pepper, cook over medium-high heat until browned all around.

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Looking for more gluten free Asian - and Asian inspired - recipes? Check out our Asian Recipes section!

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