This low carb noodle, gluten free ramen recipe is full of Asian flavor but without the heavy carbs or calories of traditional ramen noodles. With just 347 calories and 3 net carbs, this generously portioned soup broth is hearty, comfort food any time of the day.
This recipe calls for chicken and chicken broth stock but it is just as good with beef. Feel free to put your favorite low carb vegetables in it as well, just watch your net carb count. 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. It cooks quickly and adds amazing flavor. With this popular Asian dish you’re just 30 minutes away from dinner.
Enjoy!
Table of Contents
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.
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I’m not sure when I realized that the ramen noodles I had been eating all through my teens were not real ramen noodles. 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 with wheat flour. 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 celiac disease is what they can’t digest. When someone afflicted with this eats something with wheat flour 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 gluten free ramen noodle alternatives. A what? Yes, you can use a brown rice noodle from brands like Lotus foods that you’ll find in the asian aisle of your local grocery store or an asian supermarket. 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 ! There’s another option, Shirataki Noodles. It’s a japanese noodle made from the konjac yam. A great gluten free alternative that is also low carb too !
Low carb gluten free ramen
So what is ramen ? It’s a bowl full of those amazing, tender, delicious ramen noodles swimming in a tasty ramen broth. It’s an Asian noodle soup that’s made with various types of noodles, thinly sliced meat, a deeply flavorful broth (made often with miso paste), any vegetables 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 for extra protein. The only rules I know of are that there have to be noodles, hot broth, and egg. And not surprisingly, maybe not even the egg.
How do you make gluten free ramen sauce?
I use a low carb, gluten free soy sauce (like Kikkoman gluten-free) or you could use coconut aminos if you prefer. Regular soy sauce is a source of gluten too. 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 natural 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). Slices of sweet diakon radish, a standard condiment in Japanese cuisine are my favorite, but they aren’t low carb. The sky’s the limit when you think about your favorite types of toppings and favorite vegetables that you can personalize your ramen with for extra flavor.
What are the best gluten free ramen noodles?
I tried a bunch of different noodles to make this recipe. Rice noodles while gluten free were out because they are high in carbs. Brown rice ramen noodles were out again because of the carbs even though they are gluten free as well. Glass noodles while gluten free are also known as rice vermicelli (that you find in Pho) were out because of the carbs as well. This led me to zucchini noodles. They are both gluten free and carb free.
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 Simmering the chicken and the zucchini noodles in the broth gives the noodles more flavor than adding them cooked to the finished soup broth. 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 will love these.
- The zucchini noodles that you buy already spiralized are usually too thin for this recipe. I used my spiralizer attachment for my Kitchen Aid mixer to make them.
- 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 undercooked for your tastes let it poach in the broth a minute or two.
- Squeeze some lime juice over it just before serving. You’ll be surprised and love the flavors it brings out.
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. It’s made of dishwasher safe stainless steel for easy clean up. What I love most is the different sizes of spiralizers and even a peeler.
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
I love this gluten free ramen noodle 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 Gluten Free Ramen recipe please give it 5 stars. Thank you so much!
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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.
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.
Course Light Dinner/Lunch, Low Carb Main
Cuisine Asian
Keyword noodles, ramen
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes 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
US Customary – Metric
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 addchicken 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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