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Gluten Free Ramen Stir Fry

This recipe is a great way to get lots of veggies in kids, and it is fast & easy – making it a good weeknight meal – my kids love it!! It is also good cold in a lunchbox the next day too. Sometimes, I do a simpler version with just cabbage and grated carrots and the green onions too.



  • 1/2 head of cabbage – sliced into about 2 inch long thin slices

  • 1 head of broccoli – cut into very small florets

  • 1 carrot - grated

  • green onions – thinly sliced or chopped.

  • 1 pound of organic chicken thighs or breasts (skip if you prefer a vegetarian option, or you can use leftover steak)

  • low sodium organic tamari (wheat free soy sauce – if sensitive to soy, you can replace with coconut aminos)

  • Avocado oil

  • Sesame oil

  • Lotus Foods Rice Ramen noodles (approx. 1 cake per person) – you could also use zucchini noodles, or rice, or cauliflower rice.

  • Gluten free teriyaki sauce (you can also make your own if you like with tamari, ginger, garlic, a little water or fish sauce, and a natural sweetener like honey or agave, or stevia)

  • black sesame seeds (optional)

  • spicy pepper flakes or Sriracha (optional)

Optional veggies:

  • about 12 snap or snow peas – cut into bite sized pieces

  • 1-2 baby bok choy – sliced

  • 1/2 of a red pepper (or 3-4 baby peppers) – sliced into bite sized pieces

  • 1 organic zucchini – grated

  • 1 cup organic baby spinach – sliced



  1. If using chicken - dice chicken into bite sized pieces, and salt & pepper it, or stir a little tamari or coconut aminos into it to season. You could also season it with some garlic powder and ginger powder. You can also use leftover meats like steak - just thinly slice and add to pan in the last few mins of cooking to reheat.

  2. Prep veggies that you are using - Slice the cabbage, cut the broccoli into florets, grate the carrot and chop the green onions (greens and whites). If using other veggies prep them too - cut the snap peas, bok choy and red pepper into bite sized pieces, grate the carrot and zucchini, chop the baby spinach. Other good additions: baby corn, water chestnuts, caulflower florets, fresh basil.

  3. Bring a pot of filtered water to boil in order to cook the noodles.


  1. Heat your wok on medium high and add 2 tablespoons of avocado oil (I use avocado oil because it is a neutral oil that can be heated to high temperatures without becoming damaged/oxidized).

  2. If using raw chicken, first add the chicken and cook for about 5 minutes (until lightly browned and no longer pink inside). Stirring occasionally so it does not stick. Take out of the wok and put in a bowl or on a plate to rest while cooking the veggies.

  3. Put the ramen into the boiling water and cook according to directions, breaking apart the noodles as they cook. Rinse with cold water and set aside until veggies are ready. Do not overcook, you don’t want it to me mushy. Note: sometimes I make this dish without the noodles at all (I know, its not ramen then – but its still yummy!)

  4. Add the veggies to the wok in this order, sprinkling a little bit of tamari (gluten free soy sauce, you could also use coconut aminos for a soy free version) each time you add something:

  • First the cabbage and broccoli, saute for about 1-2 minutes.

  • Then add in the peppers, snap peas, bok choy – cook for another minute. I like to add a little bit of sesame oil for flavor – you don’t need much, about 1/2 teaspoon.

  • Then add back in the cooked chicken, and the carrots, zucchini, and baby spinach – cook until the spinach is wilted but still dark green, about 1 minute.

  • Add in the green onions in last.

  1. Finally, put the cooked ramen noodles into the wok, stir until combined. Stir in some gluten free teriyaki sauce or coconut aminos to taste.

  2. I like to sprinkle on black sesame seeds and add some spicy pepper or Sriracha to mine.

Serve & enjoy!


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