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.Navigation tip. If you want to make a larger batch of gluten free ramen, you can place your cursor over the number "2" which is to the right of the "Servings" heading in the recipe. A slider will appear and you can adjust the amount of Servings. This will automatically adjust the ingredients for you. No more math mistakes.
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.