This gluten-free ramen noodle bake is the perfect easy weeknight recipe! It’s soy-free, gluten-free, and simple to make.

A bowl of gluten-free ramen sitting on a counter.

I’m always looking for easy recipes to get dinner on the table quickly! When I saw @sivanayla make this ramen bake, I knew I had to try it! I put a little bit of my own spin on it, but inspiration credit goes to her!

This recipe is incredibly simple to make, and is a total crowd-pleaser. It’s gluten-free, soy-free, and absolutely delicious.

Why you’ll love this ramen bake

  • Easy to make! This is a great recipe to get dinner made quickly on a busy night.
  • There are easy shortcuts! Use a store-bought teriyaki sauce and frozen vegetables and the ramen noodle bake comes together even faster.

The ingredients for this ramen noodle bake

  • Coconut Aminos, Orange Juice, Coconut Sugar, Rice Vinegar, Ginger, Garlic, Salt, Pepper, and Arrowroot Starch. These ingredients make the delicious teriyaki sauce. You can also buy a premade teriyaki sauce for a shortcut.
  • Gluten-Free Raman. I use this gluten-free ramen.
  • Chicken Breasts.
  • Frozen Mixed Vegetables. I used peas, carrots, and broccoli, but you can also use edamame, baby corn, or whatever you like and tolerate!

How to make this ramen noodle bake

  • Step One. Make the teriyaki sauce.
  • Step Two. Soak the ramen in hot water.
  • Step Three. Combine the ramen, veggies, chicken breast, seasoning, and teriyaki sauce in the baking dish.
  • Step Four. Bake.
  • Step Five. Enjoy topped with extra teriyaki sauce and green onion.

Step by step directions of making the ramen noodle bake.

Tips & Tricks

  • Mix up the vegetables. I used peas, carrots, and broccoli, but you can also use edamame, baby corn, or whatever you like and tolerate!
  • Make it easy with premade teriyaki sauce. If there’s a gluten-free teriyaki sauce you tolerate, go ahead and use it!

Storage instructions

You can keep this recipe in the fridge for 3-4 days in a glass storage container.

Baked ramen noodles and chicken with vegetables in a baking dish.

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Baked ramen noodles and chicken with vegetables in a baking dish.
3.86 from 7 reviews

Baked Ramen Noodles & Chicken

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Author: Michelle
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Ingredients
 

For the teriyaki sauce

For the ramen bake

  • 3 bricks gluten-free ramen
  • 1 cup frozen mixed vegetables
  • 1 lb chicken breast, cubed
  • Salt and pepper

Instructions
 

  • Preheat the oven to 375 F and grease an 8x8" baking dish.
  • To make the teriyaki sauce, combine the ingredients in a small pot and whisk well. Heat over medium-low heat for 4-5 minutes or until thick. If a thicker sauce is desired, combine about 1-2 tsp of arrowroot starch with chicken broth and add it to the sauce to thicken further. If a thinner sauce is desired, add a splash of chicken broth to thin out the sauce. Set aside.
  • Soak the ramen in hot water for about 15 min or until soft. Separate with tongs and strain.
  • Add the ramen to the baking dish along with the veggies, chicken breast, salt and pepper, and teriyaki sauce (reserving about 3-4 tbsp of the sauce on the side). Toss to coat.
  • Bake in the oven for about 35 min, tossing halfway through. Chicken should be 165 F.
  • Serve topped the reserved teriyaki sauce and with green onion.

Notes

Inspired by @Sivanayla
All nutrition facts are estimated and will vary.
Calories: 389kcal, Carbohydrates: 55.2g, Protein: 30.9g, Fat: 4.2g, Fiber: 2.7g
All nutrition facts are estimated and will vary.
Did you Make this Recipe?Tag @unboundwellness on Instagram and hashtag #unboundwellness!

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