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Gluten Free Ramen

This quick gluten free ramen brings together springy gluten free noodles, tender steak, mushrooms, fresh vegetables and soft-boiled eggs in a savory garlic-ginger broth. It makes a filling weeknight meal and is easy to adapt with chicken, prawns, tofu or extra vegetables.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Side Dish
Cuisine: American
Calories: 629
Ingredients Method Notes

Ingredients
  

For the Ramen
  • 2 teaspoons toasted sesame oil divided
  • 150 g thin-cut sirloin steak
  • 150 g gluten free ramen noodles
  • 60 g shiitake mushrooms sliced
  • 1 carrot cut into thin matchsticks
  • 1 pak choi sliced
  • 2 teaspoons garlic paste
  • 2 teaspoons ginger paste
  • 3 –4 spring onions finely chopped
  • 1,000 ml gluten free chicken stock
  • 2 tablespoons gluten free tamari
  • 2 large eggs
Optional Toppings
  • Toasted sesame seeds
  • Fresh coriander
  • Gluten free chili oil
  • Extra spring onions
  • Nori strips
  • Sliced fresh chili

Method
 

  1. Cook the noodles

    Bring a saucepan of water to a boil. Cook the gluten free ramen noodles according to the package directions, usually around 5–6 minutes, until tender. Drain well and rinse briefly under cold water. Set aside.

  2. Prepare the eggs

    Bring a small saucepan of water to a boil. Carefully add the eggs and cook for about 8 minutes. Transfer them immediately to ice-cold water. Once cool enough to handle, peel and halve them.

  3. Sear the steak

    Heat 1 teaspoon of sesame oil in a large wok or frying pan over high heat.Add the steak and cook for about 1 minute on each side for a medium-rare result, adjusting the time according to thickness and your preferred doneness.Transfer the steak to a board and let it rest for a few minutes before slicing.

  4. Cook the vegetables

    Add the remaining sesame oil to the same pan. Stir in the garlic and ginger, followed by the mushrooms, carrot, pak choi, spring onions and tamari. Cook for 2–3 minutes, stirring regularly, until the vegetables begin to soften but still have some texture.

  5. Make the broth

    Pour the hot chicken stock into the pan with the vegetables. Stir well, scrape up any flavorful bits from the bottom and bring everything to a gentle simmer. Taste the broth and add a little extra tamari if needed.

  6. Assemble the bowls

    Divide the cooked noodles between two serving bowls. Ladle the hot broth and vegetables over the noodles, making sure the vegetables are divided evenly. Slice the rested steak into thin strips and arrange it over the noodles. Add the halved eggs. Finish with your choice of sesame seeds, spring onions, coriander, chili oil or nori. Serve immediately while the broth is hot and the noodles are still firm.

Notes

  • Keep the noodles separate: If you're preparing the ramen ahead, store the cooked noodles separately from the broth so they don't become soft.
  • Protein swaps: Chicken, prawns, tofu or pork can replace the steak.
  • Vegetable swaps: Spinach, cabbage, kale, baby corn and mange tout can all be used in place of some or all of the vegetables.
  • Gluten free check: Use products specifically labeled gluten free for the noodles, tamari and stock, particularly when cooking for someone with celiac disease.
  • Make-ahead: Refrigerate the noodles, broth, vegetables and protein separately, then reheat the broth and add the noodles just before serving.
  • Freezing: The broth and vegetables can be frozen, but the finished ramen is best made fresh because the noodles can become mushy after freezing and reheating.
  • Vegan option: Use gluten free vegetable stock and replace the steak and egg with tofu or another plant-based protein.