Stir Fry Ramen Noodles (gluten free, plant strong)

October 27, 2016
Stir Fry
Categories: Recipes

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.

Stir Fry Ramen Noodles – serves  4


  • 1/2 head of cabbage – sliced
  • 1 head of broccoli – cut into small florets
  • about 12 snap or snow peas – cut into bite sized pieces
  • 1-2 baby bok chop – sliced
  • 1/2 of a red pepper (or 3-4 baby peppers) – sliced into bite sized pieces
  • 1 carrot – grated
  • 1 zucchini – grated
  • 1/2 cup baby spinach – sliced
  • 1 pound of chicken thighs or breasts (skip if you prefer a vegetarian option)Lotus Foods Ramen
  • low sodium organic tamari (wheat free soy sauce – if sensitive to soy, you can replace with coconut aminos)
  • free range chicken broth (use vegetable broth if making vegetarian version)
  • gluten free ramen noodles.
  • sesame oil
  • ground ginger
  • ground garlic
  • Lotus Foods Rice Ramen noodles (approx. 1 cake per person) – you could also use zucchini noodles, or rice, or cauliflower rice.
    • optional – spicy pepper flakes or Sriracha
    • optional – gluten free teriaki sauce
    • black sesame seeds



First do your prep work:

  1. Dice your chicken into bite sized pieces, and salt & pepper it. You could also season it with some garlic powder and ginger powder.
  2. Slice the cabbage, cut the broccoli into florets, cut the snap peas, bok choy and red pepper into bite sized pieces, grate the carrot and zucchini and chop the baby spinach.
  3. Bring a pot of filtered water to boil in order to cook the noodles


Now you are ready to cook:

  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. 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.  Rinse with cold water and set aside until veggies are ready.
  4. Add the veggies to the wok in this order, sprinkling a little bit of tamari each time you add something:
  5. First the broccoli, saute for about 1 minute, then add in the chicken stock, cook another minute.  Add in the cabbage, and cook another minute, then add in the peppers, snap peas, bok choy – cook another minute. Then add back in the cooked chicken, and the carrots, zucchini, and baby spinach.  Put the cooked ramen into the wok, stir until combined.  Taste and adjust seasoning – if desired, stir in some gluten free teriaki sauce.
  6. I like to sprinkle on black sesame seeds and add some spicy pepper or Sriracha to mine.
  7. Serve & enjoy!  ‘

Other good additions:  baby corn, water chestnuts, caulflower florets, fresh basil.

Stir Fry Ramen




Sara Vance Article written by Nutritionist Sara Vance, author of the book
The Perfect Metabolism Plan A regular guest on Fox 5 San Diego, you can see many of Sara’s segments on her media page. She also offers corporate nutrition, school programs, consultations, and affordable online eCourses. Download her free 40+ page Metabolism Jumpstart eBook here.

*This article is for educational purposes only. The content contained in this article is not to be construed as providing medical advice. All information provided is general and not specific to individuals. Persons with questions about the above content as how it relates to them, should contact their medical professional. Persons already taking prescription medications should consult a doctor before making any changes to their supplements or medications.

©2015, all rights reserved. Sara Vance.

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