Gluten free Ramen with Chicken, Kimchi, Mung bean noodles, and soft boiled egg

Gluten free Ramen with dairy free and paleo options. from A Stray Kitchen

Gluten Free Ramen is addictive…. you’ve been warned.

As a kid I would devour a packed of Top Ramen. I made it like the directions told me, simmering it in a broth. I’d made it into a stir-fry and shared it with my friends. I could even be found eating it raw, straight out of the package. Yup I was that kid.

Then I grew up and discovered I couldn’t eat it anymore. I think that’s the hard part of a food allergy. Those realizations that foods you’ve always eat, foods you have strong memories tied too, can’t be eaten anymore. It can mess with your identity in a way.

Gluten free Ramen with dairy free and paleo options. from A Stray Kitchen

When I went Gluten free I didn’t focus on what I couldn’t have and instead focused on things I could have.  As a result I kind of forgot about my Ramen obsession. That is until a certain Netflix show, with a certain chef (I’m talking about you David Chang) featured Ramen obsession for not one episode, but multiple episodes. IN. A. ROW.

I HAD to have ramen ASAP to fill the void the show made me feel. Oh how I missed slurping noodles from hot salty broth. And that soft boiled egg? That was a new discovery that I was determined to try.

So this recipe was born after binge watching The Mind Of A Chef and needing to fulfill a gluten free dream.

Gluten free Ramen with dairy free and paleo options. from A Stray Kitchen

It’s so versatile.

This is one of many versions, but they are at their base the same. Noodles+Protein+Veggies+Soft-boiled egg+ flavorful salty broth. I usually use this homemade chicken broth recipe using my crock-pot.

I make this Gluten Free Ramen for lunch often or if the Mr isn’t around for dinner (not because he doesn’t like it, he loves it – but because if I don’t make it when  I’m having dinner solo then I’m likely to not eat any vegetables and I’ll settle for ice cream and popcorn for dinner).

The mung bean noodles are not the same as traditional ramen noodles but they are the best substitute I have found so far.  I love their texture and versatility. They are also called Bean Thread noodles, Chinese noodles, glass noodles, and cellophane noodles. I was going to post an affiliate link to the brand I use (Saifun) but all the amazon options are over priced. We get ours in the Asian food isle at my local Winco (it’s surrounded by all the Top Ramen) for around $1 a package (a package contains 4 bundles of noodles). Amazon doesn’t have anything under $5  for the SAME thing. So don’t order on-line, look for it locally.


Ramen- With chicken, Kimchi, carrots, green onions, mung bean noodles, egg, and chicken broth.

Hearty, warming, and easy to make. Ramen is great for lunch or dinner.  It’s customizable so you can add what you want and make a meal that’s tailored to you.

  • Author: Alycia Louise
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Main Course, Soup
  • Cuisine: American, Chinese, Japanese


Units Scale
  • 24 Fl oz Chicken Broth
  • 1 TBS Coconut Aminos
  • 1 Tsp Toasted sesame oil
  • 1 tsp Scallion or Garlic oil
  • 1 Chicken breast (Cooked and shredded)
  • 1 Carrot (Cut into matchsticks or zoodled)
  • 2 Green onions (Sliced thin)
  • 1/2 cup Kimchi or shredded cabbage (Roughly chopped)
  • 2 bundles Mung bean noodles
  • 4 cups Hot water
  • 2 Eggs
  • Ice


Assemble the chicken and veggies

  1. Cut all veggies and shred the chicken before preparing the rest of the ramen. Once this is done, grab your serving bowls and arrange the items around the edges of the bowl- leaving the center open for the noodles.


  1. Fill a small pot 3/4 of the way with water and place on high heat. Once the water is boiling, using a spoon, carefully place the eggs in the water and boil for 6 minutes for the perfect runny yolk. While the eggs are cooking prepare an ice bath by placing a few scoops of ice into a bowl and covering with cold water. When the eggs are done spoon them into the ice bath and set aside.
  2. Place a medium sized pot over med-high heat and pour in the chicken broth, coconut aminos, toasted sesame oil and scallion (or garlic oil). Allow this to come to a simmer, then turn off the heat and place a lid on top.
  3. Meanwhile place the mung bean noodles in a glass bowl and pour the 4 cups hot water over them. Let this sit for around 6 minutes until the noodles are soft, then drain the water and divide into the center of the serving bowls.
  4. Carefully peel the cooled eggs and place them in the serving bowls on top of everything else.
  5. Once everything is  assembled pour the hot broth into the bowls. The broth will heat everything up again. 
    Serve immediately with the eggs whole. The fun part is breaking them open before you start eating. 


If the chicken breast is not cooked yet, slice it in half (horizontally) so it is two thin pieces.  Heat a skillet over med-high heat and add a TBS of oil of your choosing. Salt and pepper the chicken breast and cook in the pan, flipping once, until done (an inner temp of 165F).  Place the breasts on a cutting board to rest and cool. Once cool you can shred.


For completely dairy free you can leave out the soft boiled egg.

For Paleo remove the mung bean noodles or substitute them with your favorite zoodle (zucchini, sweet potato, carrot, or even cabbage are great options).

Keywords: dairyfree, glutenfree, Paleo, Ramen, Soup

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Alycia Louise
Alycia has worked in the food industry for over 10 years. She lives in the PNW with her husband and three dogs. Her likes include coffee, rainy days and horror movies.
Articles: 251

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