Ramen (chicken and vegetable) (Edit recipe)

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Our whole family loves ramen. This recipe is gluten free, dairy free, soy free, and egg free. But, full of those delicious ramen flavors you love. Today I used Lotus Foods Jade Pearl rice ramen, but any ramen you like will work.

PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

18

Serves: 4

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a large soup pot cook the chicken in oil on medium for about 7 minutes. Stir periodically.
  2. Add the celery, carrots, onion, and bell peppers. Stir and let cook for 3-5 minutes.
  3. Add the snap peas, bok choy, ginger, garlic, broths, fish sauce, coconut aminos, marinade, salt, and pepper. Stir and let cook for 5 minutes.
  4. Add the ramen noodles and cook for 5 minutes depending on brand. Test noodles to ensure they are soft and cooked through.
  5. Serve and enjoy.

Notes

You can top this ramen with chopped cilantro or a squeeze of fresh lime if you want to punch up the flavor even more. This recipe can be doubled or frozen. I would not cook the ramen noodles until you plan to consume it, this ensures freshness.

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:206
Fat:12 g
Carbohydrates:12 g
Protein:14 g
Cholesterol:0 g
Sodium:1567 mg
Fiber:1 g
Sugars:10 g
Sugar Alcohol:0 g
Calculated per serving.
Dairy Free Egg Free Entrées Nut Free Poultry Soups Sugar Alcohol Free Whole30

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