Soy-Free Spicy Chicken Ramen
Craving a comforting bowl of ramen without the soy? This Soy-Free Spicy Chicken Ramen recipe delivers all the bold, savory flavors you love while catering to soy-free diets. Tender, golden-seared chicken simmers in a flavorful broth infused with coconut aminos, sriracha, garlic, and ginger for a rich, aromatic base. Packed with fresh veggies like julienned carrots and wilted baby spinach, plus chewy soy-free egg noodles, this ramen is as nourishing as it is delicious. Topped with a soft-boiled egg, sliced green onions, and a drizzle of sesame oil, this customizable dish is perfect for spice lovers and meal preppers alike. Ready in just an hour, this healthy yet indulgent bowl is perfect for weeknight dinners or comforting weekend meals.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 8 cups Chicken broth (low sodium)
- 3 tablespoons Coconut aminos
- 2 tablespoons Sriracha or chili garlic sauce
- 1 tablespoon Fish sauce (optional for depth of flavor, soy-free)
- 1 cup Carrots, julienned
- 2 cups Baby spinach
- 3 stalks Green onions, thinly sliced
- 10 ounces Egg noodles (soy-free)
- 2 pieces Soft-boiled eggs
- 1 teaspoon Sesame oil
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Season both sides of the chicken breasts with salt and black pepper.
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and sear for 4-5 minutes per side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Stir in the minced garlic and ginger, cooking for 1-2 minutes until fragrant.
Pour the chicken broth into the pot, scraping the bottom to deglaze. Stir in the coconut aminos, sriracha (or chili garlic sauce), and fish sauce (if using). Bring the broth to a gentle boil.
Return the seared chicken breasts to the pot. Lower the heat to a simmer and let the chicken cook in the broth for 20-25 minutes, or until fully cooked and tender. Remove the chicken and shred it with two forks.
Add the julienned carrots to the pot and simmer for 3-4 minutes. Stir in the baby spinach and cook just until wilted, about 1-2 minutes.
In a separate pot, cook the egg noodles according to package instructions. Drain and divide the noodles among serving bowls.
Ladle the hot broth and vegetables over the noodles. Top each bowl with shredded chicken, a soft-boiled egg, sliced green onions, and a drizzle of sesame oil.
Garnish with sesame seeds and additional sriracha for extra heat if desired. Serve immediately and enjoy your soy-free spicy chicken ramen!
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 5234 mg | 228% | |
| Total Carbohydrate | 127.2 g | 46% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 25.9 g | ||
| Protein | 147.3 g | 295% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 377 mg | 29% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1486 mg | 32% | |
*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.
