Friday, August 7, 2015

Easy Gluten-Free Ramen

I am all about healthy, easy meals and this is one that I made up the other day and everyone in the family enjoyed it.  I typically cook, organic, non-gmo and gluten free but you can make this with wheat noodles or whatever ingredients you prefer. This should take about 30 minutes to prepare and cook.


Chicken and Vegetable Ramen Noodles

2 Tbl. oil (olive or coconut are my favorites)
4 Tbl. Braggs liquid aminos (you can also use soy sauce)
1 small red onion, chopped
2-4 cloves garlic, minced
2-4 Tbl. ginger, minced (I love ginger but not everyone does so make to taste preference)
1 Tbl. Turmeric
3 Tsp. real salt
1 C carrot, diced or julienne
1 C peas (I used organic frozen)
4 C Chicken or Vegetable broth -- I did not have any premade so  I used this one
2 C chicken, cook and cut into bite size pieces (I used an organic rotisserie I bought at the store for this but you could use 2 chicken breasts as well).
2 Ramen "cakes" - cook per instructions - purchase here

Ok now for the fun part!! Let's get cooking....

To start you are going to get 2 medium pots. The first one is going to be for your broth and the second one is going to be for your noodles. Grab pot 1 and put it on the stove, turn to med/high heat. Add oil and the chopped onion and cook for 1-2 minutes. Add garlic and ginger and toss. Cook an additional 1-2 minutes until it all starts to get slightly golden brown. Add the turmeric, sea salt and carrot and toss to coat. Add the Braggs and allow to simmer for about 5 minutes until carrots are softened but not cooked through. Add the cooked chicken and peas and the broth. Bring to a boil then reduce to a simmer and let cook for 15-20 minutes.

While this is cooking grab pot 2 and put enough water to cook the ramen cakes - usually about 3-4 cups. Bring to a boil. Carefully place the ramen "cakes" into the pot and cook to instructions. The ones I used took 4 minutes total. Once cooked through remove from heat and toss into a colander and rinse with cold water.

Now that it's all cooked grab a big soup bowl, add the cooked Ramen noodles and ladle the chicken and vegetable broth on top.  Careful it's hot! Serve and enjoy!!!





side note: If you have any leftover make sure to store the noodles separate from the broth; the noodles will absorb all the liquid if left in.






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