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.
I’m looking into make this soon, however I don’t own a 8×8 baking dish, just a 8×8 baking pan. Do you think this would work?
Should probably work!
You call for chicken broth in the instructions but there’s none mentioned in the ingredient list.
Hi Sunny! Sorry about that, we’ll update! You only need 1 tbsp of broth, or even water. Hope this helps 🙂
I wanted this to be ready a bit faster, so I cooked the chicken & veggies in the skillet most of the way and then popped it in the oven for 10 minutes. It was delicious and reheated well. I threw some coconut aminos on it before I put it in the microwave to give it a little more sauce.
Thank you Baleigh! So glad you enjoyed 🙂
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!
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!
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.
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!!
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.
I’m curious how much sauce you recommend if we use a pre-made one?
a little over a cup!
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!!
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.
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!!
Soooo excited to try this!!
Any chance this can also be frozen once prepared?
Haven’t tried, let me know if you do!
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
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