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.

A close up photo of the gluten-free ramen noodle bake.

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Baked Ramen Noodles & Chicken

  • Author: Michelle
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


Units Scale

For the teriyaki sauce

  • 3/4 cup coconut aminos
  • 1/4 cup orange juice
  • 1 tbsp coconut sugar
  • 1 tbsp rice vinegar
  • 1 thumb ginger, minced
  • 1 clove garlic, minced
  • Salt and pepper
  • 1 tablespoon arrowroot starch

For the ramen bake

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


  1. Preheat the oven to 375 F and grease an 8×8″ baking dish.
  2. 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.
  3. Soak the ramen in hot water for about 15 min or until soft. Separate with tongs and strain.
  4. 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.
  5. Bake in the oven for about 35 min, tossing halfway through. Chicken should be 165 F.
  6. Serve topped the reserved teriyaki sauce and with green onion.


Inspired by @Sivanayla

All nutrition facts are estimated and will vary.

  • Prep Time: 15
  • Cook Time: 35
  • Category: Main Dishes
  • Method: Baked
  • Cuisine: Asian Inspired


  • Calories: 389
  • Fat: 4.2g
  • Carbohydrates: 55.2g
  • Fiber: 2.7g
  • Protein: 30.9g