Gluten-Free Spicy Pork Ramen
Warm up your taste buds with this comforting and bold Gluten-Free Spicy Pork Ramen! Packed with robust flavors and indulgent textures, this recipe combines tender ground pork, gluten-free ramen noodles, and a rich, savory broth defined by tamari, coconut milk, and a touch of fiery red chili paste. Vibrant vegetables like baby spinach, julienned carrots, and shiitake mushrooms add a nutritious twist, while aromatic garlic and ginger create a deliciously complex base. Garnished with soft-boiled eggs, sesame seeds, and a squeeze of lime for zest, this hearty gluten-free ramen is perfect for weeknight dinners or impressing guests. Ready in just 45 minutes, this cozy one-pot meal delivers incredible spice and gluten-free satisfaction in every single bowl!
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Recipe Information
Ingredients
- 8 ounces Gluten-free ramen noodles
- 1 pound Ground pork
- 2 tablespoons Sesame oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Red chili paste (gluten-free)
- 1 cup Tamari (gluten-free soy sauce)
- 4 cups Chicken broth (gluten-free)
- 2 cups Water
- 1 cup Coconut milk
- 2 cups Baby spinach
- 1 cup Shiitake mushrooms, sliced
- 1 large Carrot, julienned
- 3 stalks Green onions, sliced
- 4 eggs Soft-boiled eggs
- 1 teaspoon Crushed red pepper flakes (optional)
- 1 tablespoon Sesame seeds, for garnish
- 4 wedges Lime wedges, for serving
Instructions
Cook the gluten-free ramen noodles according to package instructions. Drain, rinse with cold water, and set aside.
Heat a large pot over medium-high heat and add the sesame oil. Add ground pork and cook until browned, breaking it apart with a spatula. This should take about 5-6 minutes.
Add the minced garlic and grated ginger to the pot and cook for 1-2 minutes until fragrant.
Stir in the red chili paste and tamari, cooking for another minute to combine the flavors.
Pour in the gluten-free chicken broth, water, and coconut milk. Bring the mixture to a simmer and allow it to cook for about 10 minutes.
Add the sliced shiitake mushrooms and julienned carrot to the broth, allowing them to simmer for 5 minutes until the vegetables are tender.
Toss the baby spinach into the pot and stir until wilted. Taste the broth and adjust spice levels or seasoning with additional tamari or crushed red pepper flakes, if desired.
To assemble, divide the cooked ramen noodles among four bowls. Ladle the spicy pork broth over the noodles, making sure to include pork and vegetables in each bowl.
Garnish each bowl with green onions, sesame seeds, and a soft-boiled egg sliced in half. Serve with lime wedges for an added burst of freshness.
Nutrition Facts
Calories |
2829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.6 g | 198% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 1152 mg | 384% | |
| Sodium | 18631 mg | 810% | |
| Total Carbohydrate | 181.7 g | 66% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 35.1 g | ||
| Protein | 190.8 g | 382% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 590 mg | 45% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2713 mg | 58% | |
*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.
