Gluten-Free Ramen Bowl with Rice Noodles

Ingredients

• 8 oz gluten-free rice noodles 8 oz gluten-free rice noodles
• 1 lb protein of choice (chicken breast, shrimp, firm tofu, or chickpeas) 1 lb protein of choice (chicken breast, shrimp, firm tofu, or chickpeas)
• 4 cups mixed fresh vegetables (e.g., bok choy, spinach, bell peppers, carrots, mushrooms), thinly sliced or chopped 4 cups mixed fresh vegetables (e.g., bok choy, spinach, bell peppers, carrots, mushrooms), thinly sliced or chopped
• 1/4 cup gluten-free tamari or coconut aminos 1/4 cup gluten-free tamari or coconut aminos
• 2 tbsp rice vinegar 2 tbsp rice vinegar
• 1 tbsp sesame oil 1 tbsp sesame oil
• 1 tsp fresh ginger, grated 1 tsp fresh ginger, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 4 cups vegetable or chicken broth (certified GF) 4 cups vegetable or chicken broth (certified GF)
• Optional garnishes sliced green onions, sesame seeds, nori strips Optional garnishes sliced green onions, sesame seeds, nori strips

Instructions

1. 1

   Cook the gluten-free rice noodles according to package directions, typically boiling for 5-8 minutes until tender but still slightly firm. Drain them well and rinse with cold water to prevent sticking, then set aside. While the noodles cook, prepare your protein by slicing or cubing it into bite-sized pieces.

2. 2

   In a large pot or Dutch oven, heat 1 tablespoon of sesame oil over medium-high heat. Add your chosen protein and cook until browned and cooked through, about 5-7 minutes for chicken or shrimp, or until tofu is golden and crispy. Remove the protein from the pot and set aside, leaving any rendered drippings.

3. 3

   Add the minced garlic and grated ginger to the same pot and sauté for about 30 seconds until fragrant, being careful not to burn them. Then, add your prepared fresh vegetables to the pot and stir-fry for 3-5 minutes until they are tender-crisp and vibrant in color. If using leafy greens like spinach, add them in the last minute of cooking.

4. 4

   Pour in the certified gluten-free broth, gluten-free tamari (or coconut aminos), and rice vinegar. Bring the mixture to a gentle simmer and let it cook for about 5 minutes to allow the flavors to meld. Taste the broth and adjust seasoning if needed, adding a pinch of salt or a dash more tamari.

5. 5

   Divide the cooked gluten-free rice noodles among four serving bowls. Ladle the hot broth and vegetables over the noodles, then top with your cooked protein. Garnish with optional sliced green onions, sesame seeds, or nori strips for added flavor and visual appeal. Serve immediately and enjoy this comforting gluten-free meal.

Nutrition (per serving)

Tips & Notes

• Squeeze excess moisture from thawed frozen spinach in a clean towel before adding it, or the dish will be watery.
• Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.