Gluten-Free Spicy Korean Ramen
Indulge in the bold and comforting flavors of this Gluten-Free Spicy Korean Ramen, perfect for satisfying your noodle cravings while catering to dietary needs. This recipe combines gluten-free rice ramen noodles with a rich, aromatic broth infused with sesame oil, garlic, ginger, and gluten-free gochujang for an irresistible spicy kick. Loaded with vibrant julienned vegetables like zucchini and carrots, tender mushrooms, and optional tofu, this dish is as nutritious as it is delicious. The finishing touches of kimchi, baby spinach, and green onions take it to the next level, creating a well-rounded bowl of savory goodness. With just 35 minutes of prep and cook time, this easy, gluten-free ramen recipe is ideal for cozy weeknight dinners or flavorful meal prep. Serve with lime wedges and chili flakes for a customizable heat level and a zingy finish.
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Recipe Information
Ingredients
- 2 cakes Gluten-free rice ramen noodles
- 2 tablespoons Sesame oil
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 3 tablespoons Gochujang (gluten-free Korean chili paste)
- 2 tablespoons Low-sodium tamari (gluten-free soy sauce alternative)
- 6 cups Vegetable broth
- 1 medium Zucchini, julienned
- 1 large Carrot, julienned
- 1 cup Mushrooms, thinly sliced
- 3 stalks Green onions, chopped
- 1 cup Tofu, cubed (optional)
- 2 cups Baby spinach
- 1 cup Kimchi (gluten-free)
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Chili flakes (optional, for extra spice)
- 1 whole Lime, cut into wedges (for serving)
- 6 cups Water (for boiling noodles)
Instructions
Bring 6 cups of water to a boil in a medium-sized pot. Add the gluten-free rice ramen noodles and cook according to the package instructions, usually about 4-5 minutes. Drain, rinse with cold water, and set aside.
Heat the sesame oil in a large pot over medium heat. Add the minced garlic and ginger, and sauté until fragrant, about 1-2 minutes.
Stir in the gochujang and tamari. Cook for 1 minute to release the flavors.
Pour in the vegetable broth and bring it to a gentle boil. Reduce the heat to medium-low and let simmer for 5 minutes.
Add the julienned zucchini, carrot, and mushrooms to the broth. Cook for 3-4 minutes until the vegetables are tender but still crisp.
If using tofu, gently add the cubed tofu into the broth and cook for 2-3 minutes to warm through.
Add the baby spinach and stir until wilted, about 1 minute.
To serve, divide the cooked rice ramen noodles evenly into two bowls. Ladle the hot broth and vegetables over the noodles.
Top each bowl with chopped green onions, kimchi, sesame seeds, and chili flakes, if desired. Serve with lime wedges on the side for an extra burst of freshness.
Enjoy your Gluten-Free Spicy Korean Ramen while it's hot!
Nutrition Facts
Calories |
1697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 18.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6120 mg | 266% | |
| Total Carbohydrate | 232.8 g | 85% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 45.2 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1342 mg | 103% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 4775 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
