Easy Thai Cashew Chicken Ramen (Gluten-Free)

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Average Rating: 5 | Rated By: 12 users

A flavourful creamy Thai Cashew Chicken Ramen is a hot, hearty meal cooked under 30 minutes. This recipe is based on Japanese noodle dish called ramen with added Thai flavours. The entire meal is made in one pot using healthy ingredients. Loaded with fresh veggies briefly cooked in a creamy lightly spiced broth with chicken and gluten-free ramen noodles. To finish this Thai dish, top with cilantro, basil, sliced green onions, sesame oil, sesame seeds, chopped cashews, and fresh lime juice. You can use any of these toppings or just the ones you like or have on hand. For extra creaminess, I used cashew butter. Traditionally Thai recipes are made with peanuts, but the cashews made the broth extra rich and super flavourful.

Check out these simple steps to the best chicken ramen.

First, you need a large pot. Add the broth, cashew butter, chicken some of the veggies and seasoning. Simmer until the chicken is tender, then add remaining ingredients, bring to boil and set aside for five minutes. The noodles and the additional veggies will soften to perfection. Now you ladle the soup into bowls and top with your favourite toppings. I especially love the sesame oil and cilantro, they bring the entire dish to life.

In summary

The entire dish is made with the most flavourful creamy broth, packed with fresh nutrient-rich veggies, coconut milk, gluten-free ramen and lean chicken. If you can’t find gluten-free ramen noodles, you can use Vietnamese rice stick noodles or saifun noodles, also known as glass noodles. Both are naturally gluten-free. Then add your toppings, the more, the better. With this Thai cashew chicken ramen, all you need is a good book and a cozy blanket. My favourite way to spend a gloomy cold evening –> enjoy! If you like Thai food, these gluten-free Thai recipes are made simply without sacrificing flavour

Ingredients

  • 4 cups low sodium GF chicken broth
  • 2 Tbsp. Sweetener such as honey or pure maple syrup
  • 1 Tbsp. Fish sauce
  • 1/4 cup GF Thai red curry paste
  • 1/4 cup raw cashew butter
  • 1 lb. boneless, skinless chicken breast
  • 1 red or yellow bell pepper, sliced
  • 8 oz. mushrooms of choice, sliced
  • 1 Tbsp. Fresh minced ginger (1-inch)
  • 2 garlic cloves, minced
  • 1 can (14 oz.) coconut milk
  • Juice of 1 large lime
  • 1 Tbsp. GF Sriracha (spicy) sauce or to taste (optional)
  • 2 small Bok Choy, quartered lengthwise
  • 8 oz. snow peas
  • 1/3 cup roughly chopped cilantro or fresh basil
  • 2 squares gluten-free ramen noodles or GF rice stick noodles, or more if you like lots of noodles
  • Optional toppings; cilantro, basil, sliced green onions, sesame oil, sesame seeds, chopped cashews, fresh lime juice
  • Instructions

  • Place first 11 ingredients (chicken broth to garlic) in a large soup pot and bring to boil. Cover, then reduce heat to low and simmer for 20 minutes. Then shred the chicken
  • Add Coconut milk, lime juice, sriracha and bring to boil. Stir in bok choy, peas, cilantro and noodles. Remove from the heat, cover and rest for 5 minutes until the noodles are softened
  • Divide soup into 4 bowls and top with your favourite toppings. It's that easy, enjoy!


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