Rockin’ Ramen Noodles with Chicken

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Rockin’ Ramen Noodles with Chicken have flavorful broth, hearty chicken, crunchy veggies, creamy egg, sesame seeds & scallions.  Gluten-Free too!

Rockin’ Ramen Noodles with Chicken are the. perfect. dish…tons of noodles, flavorful broth, chunks of hearty chicken, crunchy veggies, creamy soft boiled egg, sesame seeds and scallions to give a fresh bite.  The broth is super flavorful with scallions, garlic, ginger, sesame oil, soy sauce, and chicken broth. Is your mouth watering yet?  Why is this recipe Rockin’?  Well, if all of that wasn’t enough, they are also Gluten-Free!  Rockin’!

Rockin’ Ramen Noodles with Chicken have flavorful broth, hearty chicken, crunchy veggies, creamy egg, sesame seeds & scallions.  Gluten-Free too!

When I started eating gluten free in 2014, I said goodbye to my beloved Ramen. At that time, I was working in NYC at what seemed like the height of the Ramen noodle bowl explosion. It was sad, but I made peace with the loss and moved on. However, I am thrilled to report that I have found these amazing Gluten Free Ramen noodles from Lotus Foods!! Woo hoo! The world -is right again 🙂  I like these because they don’t get too mushy as long as you cook them separate from the soup.

Ramen Noodles with chicken are delicious with garlic, ginger, soy sauce, sesame oil, crunchy veggies, and a soft creamy egg.

PREP-AHEAD TO MAKE YOUR COOKING ‘KIT’

We are all extremely busy and making dinner during the week can be overwhelming. So, here are the prep steps you can do the day(s) in advance and store in the fridge…(See the full recipe below for more details)

Make the Chicken and Chicken Broth base.  Cool and shred the chicken, then add back to the broth and store in a storage container.

Rockin’ Ramen Noodles with Chicken have flavorful broth, hearty chicken, crunchy veggies, creamy egg, sesame seeds & scallions.  Gluten-Free too!

Shred the carrots and place in storage container.

Thinly slice the cabbage and place container with carrots.

Rockin’ Ramen Noodles with Chicken have flavorful broth, hearty chicken, crunchy veggies, creamy egg, sesame seeds & scallions.  Gluten-Free too!

Thinly slice the scallions, separating whites from greens and place in storage containers.

Rockin’ Ramen Noodles with Chicken have flavorful broth, hearty chicken, crunchy veggies, creamy egg, sesame seeds & scallions.  Gluten-Free too!

Mince the Garlic and Ginger and place half in with scallion whites and half in with cabbage.

Place the broth with chicken, shredded carrots, sliced cabbage, scallions separated, plus the pre-sliced mushrooms, 3-4 eggs, black sesame seeds, bottles of sesame oil and soy sauce all on a sheet pan or in a large bowl to keep together as your RAMEN NOODLE with CHICKEN KIT!

COOK YOUR RAMEN NOODLES BOWL

On the night you are ready to cook, pull your KIT out from the fridge!

First, you will finish your broth with Chicken by adding scallion, ginger, garlic, soy sauce, and sesame oil.

Boil the eggs to your desired yolk consistency, 5-7 minutes..

Sear and cook the cabbage with the ginger, garlic, Soy sauce and sesame oil.

Cook the carrots with Soy sauce and Sesame Seeds

Saute the mushrooms.

Cook the Ramen Noodles

Then, Put it all together: Noodles, add broth, top with chicken, cabbage, carrots, mushrooms, half an egg, sprinkle of sesame seeds and scallion greens.

Rockin’ Ramen Noodles with Chicken have flavorful broth, hearty chicken, crunchy veggies, creamy egg, sesame seeds & scallions.  Gluten-Free too!
Enjoy!!

Rockin' Ramen Noodle Bowl with Chicken

Rockin' Ramen Noodles with Chicken are THE. PERFECT. DISH...tons of noodles, flavorful broth, chunks of hearty chicken, crunchy veggies, creamy soft boiled egg, sesame seeds and scallions to give a fresh bite.  The broth is super flavorful with scallions, garlic, ginger, sesame oil, soy sauce, and chicken broth. Is your mouth watering yet?  Why is this recipe Rockin'?  Well, if all of that wasn't enough, they are also Gluten-Free!  Rockin'!

Course Main Course
Cuisine Asian, Japanese
Prep Time 20 minutes
Cook Time 20 minutes
Cool Chicken 15 minutes
Total Time 40 minutes
Servings 4 servings
Calories 363 kcal
Author Carrie Tyler

Ingredients

Cook Chicken and Make Broth

  • 5 cups water
  • 2 Chicken Breasts, approx. 6-8oz each
  • 3 cubes Chicken Bouillon, or 1 Tbls Chicken Base
  • 2 tsp Soy Sauce
  • 1/2 tsp Fresh Ground Pepper

Veggies - Carrots, Cabbage, Mushrooms

  • 3 cups Cabbage, shredded approximately 1/2 head of cabbage
  • 2 cups Carrots, shredded
  • 8 oz Mushrooms, pre-sliced
  • 1/2 tsp Coconut Oil or spray to coat
  • 1 tsp Ginger, minced
  • 1 clove Garlic, minced
  • 4 Tbls Soy Sauce
  • 1/2 tsp Sesame Oil
  • 1 tsp Black Sesame Seeds

Soup

  • 4 Scallions
  • 1 clove Garlic, minced
  • 1 tsp Fresh Ginger, minced
  • 1 Tbls Soy Sauce
  • 1/2 tsp Sesame Oil
  • 1/2 tsp Coconut Oil or spray to coat

Other

  • 1 Tbls Black Sesame Seeds you can use white too
  • 10 oz Ramen Noodles, Dry
  • 2 Eggs

Instructions

Prep Ahead

  1. Chicken and Broth: Into a Medium pot, add the water, Bouillon or Base, Soy sauce, ground pepper.  Bring to a boil.  Then add in 2 Chicken breasts and push down to ensure they are completely covered.  Bring back to a soft boil and cook for 10 minutes or until cooked through to 165 degrees internal temp.  Turn off heat.  Remove chicken and let cool - enough to be able to shred the meat.  You can let it cool overnight and shred it later.  

  2. Once the chicken is cooled, shred it into bite-size pieces with fingers or a fork.  Add the chicken back to the broth and place the chicken and broth in a storage container and store in the fridge.

    Rockin’ Ramen Noodles with Chicken have flavorful broth, hearty chicken, crunchy veggies, creamy egg, sesame seeds & scallions.  Gluten-Free too!
  3. While the chicken is cooking, shred the carrots on the large side of a grater.

  4. Thinly slice the cabbage and put into a storage container with the carrots. 

    Rockin’ Ramen Noodles with Chicken have flavorful broth, hearty chicken, crunchy veggies, creamy egg, sesame seeds & scallions.  Gluten-Free too!
  5. Thinly slice the 4 scallions, separating the whites and the greens. 

    Rockin’ Ramen Noodles with Chicken have flavorful broth, hearty chicken, crunchy veggies, creamy egg, sesame seeds & scallions.  Gluten-Free too!
  6. If your mushrooms are not already sliced, slice those as well and store with the cabbage and carrots.

  7. Mince 2 Cloves of garlic and 3 tsp of ginger. Place half the garlic and ginger with the Scallion WHITES and half with the cabbage, carrots, mushrooms.

  8. Store all prepped food in the fridge until ready to cook.

Cook the meal

  1. When you are ready to cook your meal, take your 'kit' out of the fridge.

  2. For the Soup, preheat a large soup pot. To the preheated pot, add the oil, scallion whites, ginger, and garlic.  Stir and saute for 1-2 minutes, making sure it doesn't burn.

    Rockin’ Ramen Noodles with Chicken have flavorful broth, hearty chicken, crunchy veggies, creamy egg, sesame seeds & scallions.  Gluten-Free too!
  3. Add the broth with the Chicken and simmer for 10 minutes.

  4. For Soft boiled eggs, fill a medium pot with water and bring to a boil over medium-high heat.  Reduce heat to a simmer and then carefully lower eggs into water one at a time using a slotted spoon.  Cook 5-7 minutes, with 5 leaving yolk runny and 7 being firm.  Transfer eggs to a bowl of cold water and chill while you prepare the rest of the meal. Peel when they are cool enough to touch.

  5. For the veggies, preheat a large skillet or wok. Add 1 tsp oil then add the sliced cabbage, carrots, and mushrooms along with the ginger, garlic, sesame oil, soy sauce, and sesame seeds.  Stir to combine and let the veggies sear.  After 2 minutes, stir again and let cook for 4 minutes until just starting to wilt, but still crunchy. 

    Rockin’ Ramen Noodles with Chicken have flavorful broth, hearty chicken, crunchy veggies, creamy egg, sesame seeds & scallions.  Gluten-Free too!
  6. Last, add the ramen noodles to the soup and cook for about 5 minutes, just until softened.

  7. Serve by adding Noodles to the bottom of the bowls, then add broth and chicken.  Next, top with cabbage, carrots, mushrooms, half an egg, sprinkle of sesame seeds and scallion greens.  ENJOY!

Green Cauliflower Cream Fettuccine

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Pasta with spinach, asparagus, cauliflower sauce in bowl on blue towel

Green Cauliflower Cream Fettuccine is bright and creamy and perfect for Spring.  With Spinach blended into the sauce and bites of Asparagus, you get the creaminess and the texture all in one fabulous dish.  Cauliflower Cream Sauce is truly a chameleon. It can take on any flavor that you add to it.  With the green veggies, this Green Cauliflower Cream Fettuccine recipe takes a comforting cream sauce to the next level.  Gluten-Free, Dairy-Free, Vegetarian.

Cauliflower is so Versatile!

Another great way to use Cauliflower is to make Cauliflower Rice or Cauliflower Steaks!  If you haven’t tried these little wonders, you really should.  Cauliflower is a chameleon and can REALLY taste like rice!

Easy Prep!

The recipe begins with about 3 cups of cauliflower florets, which are steamed in a large pot with some water.

You then puree the cauliflower in a blender with some water and Vegetable Base. I love to use Better Than Bouillon; Vegetable Base (8 oz).  It has a rich, deep flavor, keeps so well in the refrigerator.  It’s so versatile, I can add it to a variety of soups, sauces, and marinades.

Then you saute garlic and spinach.  Here, I have recently been introduced to Dorot Gardens Frozen Garlic Cubes. I LOVE these!  I prefer to use fresh garlic whenever possible.  But let’s face it, there are times (perhaps often🙄) when we are just so busy that we forget to buy fresh garlic.  Dorot Gardens gives you frozen pre-portioned garlic cubes that you keep in the freezer.  I tried it in this recipe and I’m telling you, it tasted just like fresh garlic that I had just minced.

Once the spinach is wilted, add it with the garlic to the cauliflower cream and pulse the blender to incorporate it into the sauce.  Pulse so that it blends, but not completely purees.  You still want to see the spinach bits and pieces.

For the ‘Fettuccini’ in this recipe, I LOVE to use Wide Rice Noodles, such as Taste Of Thai Noodle Rice gluten free Extra wide, 16 oz.

After making the noodles and straining them, as well as roasting the asparagus, add the noodles back to the pot.   Pour over the Green Cauliflower Cream Sauce.

Last mix in the asparagus, saving some to put on top once plated.

I hope you try this wonderful Green Cauliflower Cream Fettuccine!!

5 from 1 vote
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Spring Green Cauliflower Cream Fettuccine

Green Cauliflower Cream Fettuccine is bright and creamy and perfect for Spring. With Spinach blended into the sauce and bites of Asparagus, you get the creaminess and the texture all in one fabulous dish. Gluten-Free, Dairy-Free, Vegetarian.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

  • 3 cups Cauliflower florets
  • 1 cup water
  • 1 clove garlic
  • 2 tsp Extra Virgin Olive Oil 1 tsp for spinach, 1 for asparagus
  • 1.5 tsp Vegetable Base
  • 1/2 tsp Fresh Ground Pepper or to Taste
  • Salt to taste
  • 2 cups Baby Spinach Leaves
  • 8 oz Wide Rice Noodles
  • 8 oz Asparagus

Instructions

Prep Ahead

  1. Steam the cauliflower.  Place the cauliflower florets in a medium sauce pot and fill with water to about 1/3 as high as the florets.  No need to cover with water, as we are steaming.  Cover and turn the stove to medium heat.  Water should come up to a boil and cook with cover on for 8-10 minutes.  Turn off heat and let sit for another few minutes.
  2. While the cauliflower is cooking, mince 1 clove garlic and add to a preheated pan with 2 cups baby spinach leaves, and 1 tsp olive oil.  Saute until the spinach is wilted down, but still a bright green color.  Remove from the heat and set aside until ready to add to the blender.
  3. Test the florets with a fork to make sure they are fall-apart tender.  Then strain out the water and transfer to a blender.  Add the garlic, 1 cup water, and 1.5 tsp of Vegetable Base. I like to use Better than Bouillon Vegetable Base.  Blend until smooth.

  4. Add the spinach and pulse until incorporated and starting to turn the sauce green, but so you can still see pieces of the spinach.

  5. Add 1/2 tsp Fresh Ground Pepper and test to see if additional salt is needed.  The vegetable base will add a salty flavor, so it may not be required.

Cook & Put it All Together!

  1. Make the Wide Rice Noodles in a very large pot for lots of room, as rice noodles are starchy and can stick together if the pot is too small.  When you add the noodles to the boiling water, stir frequently until they start to soften to ensure the noodles do not stick.
  2. Preheat oven to 375 degrees F.
  3. Roast the Asparagus: Trim the ends of the asparagus and discard, as they can be tough.  Cut the asparagus into 1 inch pieces and place on sheet pan.  Drizzle with Extra Virgin Olive Oil and sprinkle with Salt & Pepper.  Roast in the oven for 10 minutes.
  4. If you made the Cauliflower Cream Sauce a day or so ahead, warm it up now before adding it to the pasta.

  5. Strain the noodles and add back to the pot.  Pour the Cauliflower Cream Sauce over the pasta. Add the asparagus (save some for adding on top of the dish) and stir to combine.  Enjoy!!

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