Easy, Flavorful Gluten-Free Ramen with Coconut Milk

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.

Prep Time 10

Cook Time 20

Total Time 30

Servings

Author Melissa Erdelac

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

Nutrition