Gluten-Free Ramen Noodle Bake
Michelle published this recipe on unboundwellness.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Kristan Baird on SeeMeCook
A no-boil casserole combining gluten-free ramen noodles, chicken, frozen vegetables, and a homemade soy-free teriyaki-style sauce. The dish bakes entirely in the oven and is finished with sesame oil, sesame seeds, and green onion.
- Time
- 50 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Sesame
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Teriyaki Sauce
- 190 g
- 60 g
- 12 g
- 15 g
- 15 g
- 3 g
- 2 g
- 8 g
Ramen Bake
- 255 g
- 150 g
- 360 g
- 5 g
- 12 g
- 6 g
Weights are estimates. Together, the ingredients weigh about 1.55 kg before cooking, which is about 390 g per serving.
Steps
Preheat the oven to 375°F (190 °C) (190°C (375 °F)). Grease a 9×13-inch casserole dish.
Make the sauce by adding the coconut aminos, orange juice, coconut sugar, rice vinegar, minced ginger, minced garlic, onion powder, salt, pepper, and arrowroot starch to a bowl. Whisk thoroughly until combined and the starch is incorporated. Set the sauce aside.
Place the cubed chicken breast in a bowl. Season with salt and pepper to taste, tossing to coat evenly. Set aside.
Arrange the dry ramen noodle bricks in the greased casserole dish. Do not boil or soak the noodles first.
Add the seasoned chicken, frozen mixed vegetables, prepared sauce, and chicken broth to the casserole dish.
Cover the casserole dish securely and place it in the preheated oven. Bake for about 25 minutes.
Carefully remove the cover. Using a fork, separate the ramen noodle bricks, then toss everything together so the noodles are coated with the sauce and distributed with the chicken and vegetables.
Return the casserole to the oven uncovered. Bake for about 10 minutes, or until the chicken reaches an internal temperature of 165°F (74 °C) (74°C (165 °F)) and the noodles are tender.
Remove the bake from the oven. Drizzle with sesame oil and top with sesame seeds and chopped green onion. Toss lightly if desired, then serve hot.
Notes
The recipe is best served fresh but can be refrigerated for 1–2 days. If the sauce is too thin, combine 1 teaspoon arrowroot starch with some chicken broth, add it to the casserole, and toss; repeat as needed. Frozen vegetables may be varied with edamame, baby corn, or other tolerated vegetables. A gluten-free premade teriyaki sauce may be used as a shortcut.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 484
- Protein
- 35 g
- Carbs
- 67 g
- Fat
- 8 g
- Fiber
- 3 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
