Gluten Free Chicken Ramen Noodles Recipe
Gluten-free chicken ramen noodles are made from zucchini and are cooked in a broth. The broth is made from sauces, vinegar, stir-fried vegetables, chicken stock, and chicken. The noodles are served with broth and boiled eggs.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Japanese
Servings 4
Calories 393 kcal
4 ½ ounces Zucchini (spiralized) 6 ounces Chicken Breast (thin sliced) 1 teaspoon Ginger (grated) 1 teaspoon Garlic (chopped) 1 tablespoon Onion (chopped) 1 Lime Wedge 2 tablespoons Cilantro (chopped) 2 Eggs 1 tablespoon Sesame Oil 1 tablespoon Chile Oil 2 cup Chicken Stock ¼ cup Soy Sauce 2 tablespoons Rice Vinegar 1 Dash Hot Sauce
Place the eggs in a pan full of hot water and make sure the water covers the eggs completely.
Cook them for 7-8 minutes.
After that, remove the eggs from the water, sink them into cold water and peel them carefully.
Take a pot and heat the chile and sesame oil in it.
Add onion, ginger, and garlic to it. Cook them until they turn light golden.
Add chicken stock, soy sauce, rice vinegar, cilantro, and hot sauce to it.
Mix it and bring it to a boil.
After that, add chicken breast and zucchini noodles.
Cook it for 15 minutes.
Divide the noodles equally in two bowls and arrange the chicken in both bowls.
Considerately, cut the eggs in half and put it inside the bowls.
Spoon the broth over the ingredients and place a saucer on it to seal in the heat.
After a couple of minutes, remove the saucer and garnish it with cilantro and squeeze lime on it.
Calories: 393 kcal | Carbohydrates: 55.6 g | Protein: 27.1 g | Fat: 7.5 g | Cholesterol: 57.5 mg | Sodium: 844.9 mg
Keyword Gluten Free Chicken Ramen Noodles, Japanese, Japanese cuisi, Ramen Noodles