Gluten Free Ramen Noodle Bake
This gluten-free ramen noodle bake is the perfect easy no-boil pasta bake with a spin! It’s made with chicken, ramen, a soy-free sauce, and veggies.
Why you’ll love this gluten-free ramen noodle bake
I’m always looking for easy recipes to get dinner on the table quickly, and what better way to do that than with a no-boil pasta bake? I have several recipes in a similar style, like my gluten-free no-boil pasta bake for a more traditional style, but this recipe uses ramen noodles instead of regular pasta for a twist and faster cooking!
It’s incredibly simple to make, and is a total crowd-pleaser. It’s gluten-free, soy-free, and absolutely delicious. Here’s why you’ll love it…
- Quick and easy no boil pasta bake with a twist! From start to finish, this recipe is done in less than an hour (with extremely minimal prep time), and it’s totally hands-off. No boiling, no stove, just your oven.
- A complete meal that the whole family loves. My 5 year old son loved this meal, which is always a huge win.
Notes on 2026 updates to this recipe:
This recipe was originally published in 2023, and though the concept was a hit, the reviews were mixed on the actual outcome. I always take feedback to heart and want my recipes to succeed in your kitchen! So, I looked back at the method and saw room for improvement.
The old recipe soaked the noodles beforehand, which left them overcooked at the end. Truthfully, ramen noodles cook fast. You don’t have to cook them ahead of time. So I reworked the recipe, and now his new and improved version is both easier to make and more successful!
Recipe Ingredients
- 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 Ramen. 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 gluten-free ramen noodle bake
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Combine the sauce. Add the ramen bricks, chicken, veggies and sauce to a casserole dish. Cover and bake.
Step two. Remove from the oven and separate the ramen bricks.
Step three. Return to the oven uncovered and cook until the chicken is cooked through.
Step four. Toss and serve topped with green onion and sesame seeds.
Michelle’s 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!
- Adjust the sauce thickness. If your ramen bake sauce comes out too thin, simply combine 1 tsp or arrowroot starch with chicken broth, add it to the casserole dish and toss. Add more to thicken further as needed.
Storage Instructions
This recipe is much better fresh, but you can store it for 1-2 days in the fridge.
More Gluten-Free Ramen Noodle Recipes to Try
Baked Ramen Noodles & Chicken
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Ingredients
For the teriyaki sauce
- ¾ cup coconut aminos
- ¼ cup orange juice
- 1 tbsp coconut sugar
- 1 tbsp rice vinegar
- 1 thumb ginger, minced
- 1 clove garlic, minced
- 1 tsp onion powder
- Salt and pepper
- 1 tablespoon arrowroot starch
For the ramen bake
- 3 bricks gluten-free ramen
- 1 lb chicken breast, cubed into small 1" pieces
- Salt and pepper
- 1 cup frozen mixed vegetables, I use a mix of carrots and peast
- 1 ½ cup chicken broth
- 1 tsp sesame oil
- 2 tbsp green onion , chopped
- 2 tsp seasame seeds
Instructions
- Preheat the oven to 375 F and grease an 9×13" casserole dish.
- Combine the ingredients for a sauce and whisk well. Set aside.
- Toss the chicken breast with salt and pepper and set aside.
- Add the ramen bricks to the casserole dish along with the seasoned chicken, mixed vegetables, sauce, and chicken broth. Cover and transfer to the preheated oven.
- Bake in the oven for about 25 minutes. Carefully remove the cover and seperate the ramen bricks with a fork. Toss and mix well with the suace, chicken, and veggies.
- Return to the oven and bake uncovered for 10 minutes, or until the chicken reads 165 F.
- Remove from the oven and top with seasame oil, sesame seeds, and green onion.
We loved this recipe! Perfect quick meal for a busy evening. We also added about a cup of cauliflower rice and you couldn’t even tell. Great way to fit in some extra veggies!
This worked exactly as written, thanks! This was so good and easy to make. Came out perfect!
Did not turn out well at all