Gluten Free Ramen Noodle Bake
This gluten-free ramen noodle bake is the perfect easy weeknight recipe! It’s soy-free, gluten-free, and simple to make.
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.
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.
You’ll also like…
Baked Ramen Noodles & Chicken
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Ingredients
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
Instructions
- Preheat the oven to 375 F and grease an 8×8″ 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
All nutrition facts are estimated and will vary.
- Prep Time: 15
- Cook Time: 35
- Category: Main Dishes
- Method: Baked
- Cuisine: Asian Inspired
Nutrition
- Calories: 389
- Fat: 4.2g
- Carbohydrates: 55.2g
- Fiber: 2.7g
- Protein: 30.9g
AIP
Low Carb
Paleo
Whole30
Looks delicious! I recently was diagnosed with Celiac disease and have been looking for a great gluten free ramen dish. Can you tell me which GF ramen noodles you used or where to find them? Thank you! Looking forward to making this!
I use this gluten-free ramen: https://www.lotusfoods.com/collections/rice-ramen-noodles
Looks delicious! Could you think you could do this as a freezer meal? I’ve just never tried freezing ramen before.
I haven’t either! Let me know if you try
Soooo excited to try this!!
Any chance this can also be frozen once prepared?
Haven’t tried, let me know if you do!
Fast and easy! I loved how easy this was to put together. I had all the ingredients on hand. I am looking forward to the leftovers. Will definitely make again!
★★★★★
Yay, so glad you enjoyed!!
Please tell me how this cooks in 35 min mine has been in for over 50 and the chicken is reading at 155.
I would try cutting your chicken into smaller cubes for it to cook faster.
I use corn starch, so mine isn’t soy free, but still a really good recipe and comes out amazing! This dish lasts me, as a single college student, about 3-4 meals 🙂
★★★★★
yum!!
I’m curious how much sauce you recommend if we use a pre-made one?
a little over a cup!
I am curious, do you cover this with foil while you bake it so the ramen does not get crunchy?
You can cover it for sure, I just like the crisp noodles, so don’t.
As someone who cannot eat Chinese food out (too many allergens and oils for my sensitive tummy), this was DIVINE! A definite repeat and addition to our favorite meal choices.
Satisfying all the built-up Chinese food cravings over the years: a mix of orange chicken, teriyaki chicken, chow mien, and chop suey. We doubled the recipe and threw it in a 9×13 pan- tossing it every 15 minutes for 45 minutes total (until the chicken temped at 165).
★★★★★
So glad you enjoyed!!
This looks delicious! Do you just pour the veggies in frozen or do you have to heat them up first?
I use frozen veggies that are defrosted/sit on the counter for a minute because frozen veggies are preblanced so they cook up nicer in the oven.
Is there a way to make this with precooked chicken? Like if had frozen cooked chicken breast chunks, would you make the recipe the same way?
You can, you’d just cut the cook time down or add the chicken halfway through!
I’m not sure what happened, but the noodles turned to mush and were slimy. We could not eat them. I used the same ones linked here. I don’t know if 15 minutes of soaking was too long, or if the premade Primal Kitchen teriyaki sauce I used was too thin and so the noodles kept cooking in too much liquid. I would like to try it again with the homemade sauce, but I’m afraid to now.
Any thoughts?
★
Sorry that happened! The premade sauce may have been the issue, I haven’t used that so that may be it? Could also be your oven temp. I would soak the noodles for less time and then try the homemade sauce instead!