If you are looking for an easy, weeknight gluten-free dinner idea that tastes better than take-out, this is the ramen recipe to bookmark and save. In only 30 minutes you’ll be slurping up a bowl of tender gluten-free ramen noodles combined with a creamy dairy-free coconut broth, minced ground pork, curry, and mushrooms. Plus, it’s the recipe that keeps giving as you adapt to a variety of proteins and veggies for many meals to come.
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Better Than Takeout Gluten-Free Ramen – Nails Taste & Texture!
Really nothing makes me happier adding a winning recipe to my gluten-free dinner collection I thought I’d never enjoy again. When I spied a big ‘ol package of gluten-free ramen noodles in the Costco aisle, food memories took over and the testing began.
Luckily with my supersized noodle pack I was able to not hold back on permutations. What did I learn? There’s a right way to cook GF ramen, and it’s not what you will find in a lot of other recipes. I went through to the gambit of mushy noodle bowls to sticky, clumpy messes, and strangely disappearing noodles when I discovered how not to leftovers (more on that below 👇).
As for the flavor, I was chasing an unforgettable ramen experience—creamy, cozy broth made extra dreamy with a splash of canned coconut milk. It’s my secret ingredient for turning “meh” into “more, please!” when recreating homemade versions of restaurant-style dishes. If you’re hooked on that coconut milk goodness then you have to check out gluten-free coconut chicken curry or easy weeknight coconut fish bake—they’re fast, family-friendly, and so good you’ll be licking the bowl (no curry paste, no problem!).
But for this gluten free ramen recipe, a dollop in red curry paste serves as flavor shortcut and adds a slight spiciness, along with turmeric for warm, golden vibes, GF soy sauce for umami, and a hint of brown sugar to harmoniously unite the taste buds. Commence the happy taste test.
As for what builds out the bowls, using ground pork (or use ground chicken) makes for a faster cook time, but I’ve also swapped it out with rotisserie chicken, tofu, or left it out for vegetarian meal. You can also play with the suggested veggies. Shredded carrots, broccoli, bean sprouts, baby spinach, different types of mushrooms, sliced peppers all go well in ramen.
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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Prep the noodles – the right way.
I was tempted to throw the dried noodles in the broth because streamlining a recipe is always on my radar. However, gluten free noodles go from perfect to mushy fast. Therefore, boil a pot of water, add the noodles, separate with a fork, and cook until they are just al dente, about 5 minutes.
Drain and rinse with cold water to stop the cooking. As they sit they will stick together, but don’t fret, they loosen up again when they reunite with hot ramen broth.
Here’s where the efficiency comes in 😎
I’m going to make up time for you with that extra noodle prep step. While the noodles are boiling, cook the ground pork with a splash of GF soy, tamari, or liquid aminos in large saucepan until cooked through. Transfer to a separate bowl.
Sauté up the veggies
In the same sauce pan add a touch of coconut oil and cook the veggies until tender, about 5 minutes. I used a mixture of chopped bok choy, sliced mushrooms, and snow peas. To this add additional soy sauce and the minced ginger.
Talk to me about seasoning
In the international aisle of your grocery store you’ll find this little gem – red curry paste (make sure you read the ingredient label for gluten-free). Like more spice? Go a little heavier with the stuff. Add it with the broth, turmeric, and brown sugar, which can also be swapped out for any preferred sweetener or left out.
Bring it all home with coconut milk
Pour in the canned coconut and lime juice to finish it off and you’re ready to serve. Divide the cooked noodles between the bowls and ladle the hot ramen on top. And as ridiculous as it sounds I always eat this with a dishtowel bib tucked into my shirt collar. I start slurping away so aggressively my clothes always take a hit!
If you can’t find gluten-free ramen noodles (you’ll want the plain noodles, not a prepared seasoned variety) there are alternative ways to get your GF ramen fix on. Use thin or stir-fry Thai rice noodles instead, reduce the broth to 1 cup and serve over rice, or omit the noodles and serve as a yummy soup.
Up Your Ramen Serving Game
With the natural vibrant colors of this dish, it’s hard to not get some oohs and ahhs when you serve it. Throw on a soft boiled egg, sesame seeds, sliced green onions, nori, or chili crunch oil and your dinner companions will ask what’s the occasion?!
Sometimes I like to hold back some of the veggies and serve them freshly thinly sliced on top. This works well for carrots, Chinese cabbage, or sweet peppers.
Important Tid Bit – Storing Leftovers
Avoid a common kitchen caper with disappearing gluten-free noodles. GF varieties are made primarily with rice, which breaks down easily as it is stored. If you refrigerate the ramen and noodles together you will end up a thickened soup instead of visible noodles.
Therefore store leftover ramen separate from the noodles. When ready to enjoy again, heat up the broth and ladle over cold noodles to loosen, warm, and separate.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Easy, Flavorful Gluten-Free Ramen with Coconut Milk
Ingredients
- 2-3 bricks gluten-free rice ramen noodles
- 1 pound ground pork
- 3 tablespoons gluten-free soy sauce, divided
- 1 tablespoon coconut oil
- 1 head baby bok choy, chopped
- 8 ounces shitake mushrooms, sliced
- 1 cup snow peas
- 3 cloves garlic, minced
- 1 inch fresh ginger, peeled and minced
- 3 cup gluten-free chicken broth
- 14 ounces can full-fat coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon brown sugar
- 1 teaspoon turmeric powder
- 1 lime, juiced
- optional sliced green onions, sesame seeds, soft boiled eggs, for serving
Instructions
- Boil a medium pot of water. Add the ramen and cook 5-6 minutes, separating with a fork as it's cooking, until it is just tender. Drain and rinse with cold water.2-3 bricks gluten-free rice ramen noodles
- Meanwhile, heat a large dutch oven or saucepan over medium heat. Add the ground pork, cook and break up until it is no longer pink. Add 1 tablespoon soy sauce and stir to combine. Transfer to a separate bowl and set aside.1 pound ground pork , 3 tablespoons gluten-free soy sauce
- To the the pot add the coconut oil. Sauté the bok choy, mushrooms, snap peas, garlic, and ginger with another 2 tablespoons soy sauce. Cook for 5-6 minutes, or until lightly tender, scraping up the bottom of the pan.1 head baby bok choy, 8 ounces shitake mushrooms, 1 cup snow peas, 3 cloves garlic, 1 inch fresh ginger, 1 tablespoon coconut oil
- Add the ground pork back to the pot. Stir in the broth, coconut milk, curry paste, brown sugar, and turmeric. Bring to a simmer and stir in lime juice.3 cup gluten-free chicken broth, 14 ounces can full-fat coconut milk, 2 tablespoons red curry paste, 1 tablespoon brown sugar, 1 teaspoon turmeric powder, 1 lime
- Divide the ramen noodles between the serving bowls and ladle the liquid over the top. The noodles will loosen and separate with the hot liquid. Top with optional green onion, soft boiled eggs, sesame seeds. Store leftover ramen and broth separately.optional sliced green onions, sesame seeds, soft boiled eggs, for serving
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Thank you very much!
What noodle do you use for this ramen? Is there one you really like?
Hi Tracy,
Thanks so much for pointing that out! I typically link all my ingredients, but I missed that on this recipe. I use Lotus Foods rice ramen (it’s linked now). I get mine at Costco, but Amazon carries it too.
Best,
Melissa