Gluten-Free Ramen Noodle Bake

Ingredients

• 0.75 cup coconut aminos (For the teriyaki sauce)
• 0.25 cup orange juice (For the teriyaki sauce)
• 1 tbsp coconut sugar (For the teriyaki sauce)
• 1 tbsp rice vinegar (For the teriyaki sauce)
• 1 thumb fresh ginger (Minced; for the teriyaki sauce)
• 1 clove garlic (Minced; for the teriyaki sauce)
• 1 tsp onion powder (For the teriyaki sauce)
• salt (To taste, for the teriyaki sauce and chicken)
• black pepper (To taste, for the teriyaki sauce and chicken)
• 1 tbsp arrowroot starch (For the teriyaki sauce)
• 3 bricks gluten-free ramen noodles (Add dry; do not boil or soak beforehand)
• 1 lb chicken breast (Cubed into small 1-inch pieces)
• 1 cup frozen mixed vegetables (The author uses a mixture of carrots, peas, and broccoli)
• 1.5 cup chicken broth (Add to the casserole with the sauce)
• 1 tsp sesame oil (For finishing)
• 2 tbsp green onion (Chopped; for topping)
• 2 tsp sesame seeds (For topping)

Steps

1. 1

   Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish.

2. 2

   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.

3. 3

   Place the cubed chicken breast in a bowl. Season with salt and pepper to taste, tossing to coat evenly. Set aside.

4. 4

   Arrange the dry ramen noodle bricks in the greased casserole dish. Do not boil or soak the noodles first.

5. 5

   Add the seasoned chicken, frozen mixed vegetables, prepared sauce, and chicken broth to the casserole dish.

6. 6

   Cover the casserole dish securely and place it in the preheated oven. Bake for about 25 minutes.

7. 7

   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.

8. 8

   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) and the noodles are tender.

9. 9

   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 per serving

• main dish
• gluten-free
• soy-free
• family-friendly
• one-pan
• baked
• no-boil
• quick and easy