Chestnut Free Gluten Free Ramen with Rice Noodles
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz dried rice noodles (ramen-width, about 3mm)
For the broth
- 1 tbsp sesame oil
- 4 scallions, white and green parts separated, thinly sliced
- 1 tbsp fresh ginger, peeled and minced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 6 cups chicken broth
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp chili garlic sauce (optional)
For the chicken
- 1 lb boneless, skinless chicken thighs
- ½ tsp salt
- ¼ tsp black pepper
For the soft-boiled eggs
- 4 large eggs
- 2 tbsp tamari
- 2 tbsp mirin
- ¼ cup water
For serving
- 4 sheets nori, halved
- 2 tsp sesame seeds (optional)
Instructions
- 1
Bring a large pot of water to a boil. Cook the rice noodles according to package directions until tender but not mushy, typically 4–6 minutes. Drain, rinse under cold water to stop cooking, and set aside.
- 2
While the noodles cook, heat the sesame oil in a large pot over medium heat until shimmering. Add the white parts of the scallions, ginger, and garlic and cook, stirring frequently, until softened and fragrant, about 2–3 minutes. Watch the garlic closely so it doesn't brown.
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