white bowl with gluten free ramen in it and wooden chopsticks balanced on the rim

Low Carb Gluten Free Ramen Noodles Recipe

This low carb, gluten free ramen noodle recipe is full of Asian flavor but without the heavy carbs or calories. With just 347 calories and 3 net carbs this generously portioned soup is hearty, comfort food any time of the day.

This recipe calls for chicken and chicken stock but it is just as good with beef. Feel free to put your favorite low carb vegetables in it as well – just watch the carbs. I like to add some chinese broccoli what is commonly known as bok choy. I really like the young version called baby bok choy as it is more tender. With this popular Asian dish you’re just 30 minutes away from dinner.

Enjoy!

Easy gluten free ramen that is low carb: Asian comfort food

For this recipe you’ll need: egg, chicken breast, spiralized zucchini, soy sauce (make sure it is 0 or very low carb and gluten-free), rice vinegar, garlic, onion, cilantro, hot sauce, fresh ginger, chicken stock, chile sesame oil, sesame oil, and lime. If you have them handy, some green onion adds color and a bit of flavor. Have some shiitake mushrooms laying around? Those will add a richness to the flavor.

Gluten Free Ramen in a Bowl With Noodles Being Picked up With Chopsticks
Low Carb Gluten Free Ramen in a Bowl With Noodles. So tasty !

I’m not sure when I realized that the ramen noodles I had been eating all through my teens were not real ramen. I honestly think that it wasn’t until my eldest son was stationed in Japan that I saw the images he posted and realized that ramen noodles and ramen were two totally different things.

That was before I discovered pho – but that’s an entirely different story.

Are all ramen noodles gluten free?

Regular ramen noodles are made of wheat. What comes with wheat? Wheat gluten. Wheat gluten is what gives foods like breads and pasta that chewiness. That’s also what people with a wheat gluten intolerance or known as celiacs disease. When someone afflicted with this eats wheat gluten, all kinds of symptoms may appear which we won’t go into since are talking about making something tasty to eat.

Let’s just say, if you you are gluten free and not just low carb, you can use a gluten free noodle. A what? Yes, you can use a rice noodle that you’ll find in the asian aisle of your local grocery store. Or see the “You may need” section below to check them out on Amazon. If you are gluten free and low carb, try zucchini noodles. That makes this recipe a win in both categories, low carb and gluten free ramen !

Low carb gluten free ramen

So what is ramen? It’s a bowl full of those amazing, tender, delicious noodles swimming in a tasty ramen broth. It is an Asian noodle soup that’s made with various kinds of noodles, thinly sliced meat, a deeply flavored broth, any vegetable that you like, and usually a soft boiled egg. If you counted the times I used the word “various” then you’ll realize that it’s just one of those “clear out the fridge” type meals. No chicken handy? Pork in most any form works great. The only rules I know of are that there have to be noodles, broth, and egg – maybe not even the egg.

I use a gluten free, low carb soy sauce (like Kikkoman gluten-free) or you could use coconut aminos if you prefer. The main thing is to get that broth as flavorful as possible because everything else relies on it. I found that adding a little 0 carb beef stock in place of some of the chicken stock gave this gluten free ramen a deeper flavor, too.

Toppings are the fun part of this recipe. What is lurking in your veggie drawer in your fridge? Carrots? Try shredded carrot on top. How about some chili pepper flakes (not too much, but they add some kick). The sky’s the limit when you think about the toppings you can personalize your ramen with.

A Close up Shot of Gluten Free Ramen in a Bowl With a Soft Boiled Egg in the Broth.
Low Carb Gluten Free Ramen in a Bowl With a Soft Boiled Egg in the Broth.

Tips for Making Low Carb Ramen

This is such an easy soup that I am pretty sure you’re going to love it. Here are a few tips that I found worked really well.

  • Simmering the chicken and the zucchini noodles in the broth gives the noodles more flavor than adding them cooked to the finished soup. They soak up all of the flavors in the broth so even if you don’t care for zucchini noodles (I’m not a big fan, usually) you may find that you love these.
  • The zucchini noodles that you buy already spiralized are usually too thin for this. I used my spiralizer attachment for my Kitchen Aid.
  • I like my broth spicy so I added more hot sauce and chile oil. Adjust to your own tastes.
  • The chicken breast should be sliced very thin while it is raw. If you slice it when slightly frozen it’s easier.
  • Don’t overcook the egg – if it’s a little too undercooked for your tastes let it poach in the broth a minute or two.
  • Squeeze the lime over it just before serving. You’ll be surprised and love the flavors it brings out.
A White Bowl of Gluten Free Ramen Is Placed on a Chipped Paint Light Green Table.
Low Carb Gluten Free Ramen is easy and tasty.

You May Need

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Thanks so much for being a part of? Lowcarb-ology!

I love my Kitchen Aid Spiralizer Attachment ! I can make all kinds of veggie noodles in different sizes, depending on which recipe I want to make.

KitchenAid Spiralizer Attachment
KitchenAid Spiralizer Attachment

Rice noodles are super useful. You can use them in a stir fry recipe for example. They are gluten free.

Low-Carb Gluten-Free Ramen Recipe

White Bowl With Gluten Free Ramen in It and Wooden Chopsticks Balanced on the Rim
Low carb Gluten Free Ramen so tasty !

I love this gluten free ramen soup on a chilly day or when I just don’t feel well. It’s comforting, filling, and delicious plus it’s low carb AND low calorie! If you like this recipe please give it 5 stars. Thanks!

bowl of gluten free chicken ramen with a soft boiled egg. Chopsticks rest on the side of the bowl
Print Pin Recipe

Gluten Free Chicken Ramen

These easy gluten free chicken ramen is low carb and low calorie! So easy to make, it's ready in 30 minutes. Adjust the spiciness to suit your own tastes.
Course Light Dinner/Lunch, Low Carb Main
Cuisine Asian
Keyword noodles, ramen
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 409kcal
Author Katherine Peters

Ingredients

  • 2 eggs
  • 1 tablespoon sesame oil
  • 1 tablespoon chile sesame oil
  • 1 tablespoon onion , chopped
  • 1 teaspoon garlic , chopped
  • 1 teaspoon ginger , grated
  • 2 cups chicken stock , make sure it's 0 carb
  • 1/4 cup soy sauce , gluten free/low carb
  • 2 tablespoons rice vinegar
  • 1 dash hot sauce
  • 6 ounces chicken breast ,sliced thin
  • 4.5 ounces zucchini , spiralized
  • 2 tablespoons cilantro , chopped
  • 1 wedge lime

Instructions

  • Place the eggs in a pan of simmering water and cook for 7 to 8 minutes. Make sure the water covers them completely.
  • Remove the eggs from the water, plunge into cold water, and peel gently because they will be soft boiled. Set aside.
  • Heat the chile oil and sesame oil in a high sided skillet.
  • Add the onion, garlic, and ginger - saute until soft but not brown.
  • Add the chicken stock, soy sauce, rice vinegar, cilantro, and hot sauce - bring to a boil.
  • Turn down the heat to a simmer and add chicken breast and zucchini "noodles".
  • Simmer for 15 minutes, or until chicken is cooked through and noodles are tender.
  • Divide the noodles up between two bowls.
  • Arrange half the chicken in each bowl.
  • Gently cut the eggs in half and place in each bowl.
  • Ladle the broth over the ingredients carefully.
  • Place a saucer over each of the bowls to seal in the heat and let stand a couple of minutes. 
  • Remove saucers, sprinkle with more cilantro and squeeze some lime over the ramen before serving.

Notes

If you use a thin "zoodle" it will cook much faster than the thicker ones I used. Add the thin ones about 10 minutes into your cooking time instead of at the beginning.

Nutrition

Calories: 409kcal | Carbohydrates: 14g | Protein: 34g | Fat: 24g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 225mg | Sodium: 2132mg | Potassium: 884mg | Fiber: 1g | Sugar: 6g | Vitamin A: 430IU | Vitamin C: 17mg | Calcium: 60mg | Iron: 3mg

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