You are just 8 simple ingredients away from 10 minute gluten free ramen noodle bowls perfect for dinner and then leftovers for lunch the next day!

Simple, real life…

It’s what I love the most about you guys. I’m being totally and completely serious. Every time that I hesitate to post something to Instagram because it might be “too boring” or “too simple” you all are all over it asking for a method or a recipe…and I love that about you. You are totally my people…simple, real moms just trying to make this thing work with some real food on the table that won’t keep you in the kitchen all day.

A humble staple

My husband found these safe ingredient ramen noodles last summer, and I have to tell you, they have become somewhat of a once a weekly staple in my house. A meal I don’t have to think about. A simple, budget friendly, filling lunch or dinner that the girls completely devour, and one that can be tailored to veggies that are in season.

Cook once, eat twice

Because I hardly ever cook for just one meal, this ramen dish is no exception! I started making this my Tuesday or Wednesday night dinner menu item, and then bulked it up so that I could fill up school lunchbox thermoses for the next day or later in the week! Seriously, dear momma, make that kitchen work do double time for you – there is no need to be in there all day long every day. You can see an example of how I pack the leftovers for school lunches below, and follow my Instagram with the hashtag #rgnschoollunch for more ideas.

One meal, but oh so many possibilities!

There are so many ways to fancy up this dish. The ingredients laid out in the recipe section is super bare bones minimum – though it really has so much flavor. My kids adore this prep, but they get just as excited about it being seasoned with curry, or coconut aminos (a great alternative to soy sauce). Change it up to keep things interesting, and to broaden the kids’ palates.

Veggie change ups!

My biggest piece of advice when it comes to real food and produce is…keep it in season. If you have a budget to stick to, your wallet will thank you. Swap the veg out for what is in season near you, and not only will your budget stay on track, your palates will appreciate the change up too! I tend to shop the organic produce at Costco and can really save my budget there during the winter months, but when spring, summer, and fall hit, it is so nice to keep it local and seasonal.

Optional added protein

Very often I’ll make this dish for dinner with some leftover chicken or make some quick meatballs. Then I’ll take the leftover veggie stir fry and noodles without the mean to pack for school lunches. You can add protein to this meal in so many ways. In fact, my favorite way is topping the noodle bowls with a drippy duck egg. The girls also enjoy chicken, beef, or crushed walnuts – there are so many options. If you are packing the veggies and noodles for school thermoses, you can always add a side of mixed nuts, or leftover meat from dinner the night before.

Tips for leftovers and school lunch thermos packing

I’ve had the same thermoses for hot lunches since my 3rd grader was in Kindergarten – they have served us very well! And the girls love having a hot lunch a couple times per week – wouldn’t you?! It is so easy to warm it up in the morning before school. Just fill up your empty thermoses with hot water from your tap water to “temper” the thermos – otherwise the cold thermos will cool off the hot food too easily. I let the thermoses temper while I’m fixing breakfast or while I’m in the shower. They only need 10 minutes, tops, to be effectively tempered. Warm up your ramen noodle meal, adding a splash of water or bone broth while you warm it up. This loosens up the noodles, helping them warm up easier. Dump the hot water out of the thermoses, and fill them up with the ramen meal and you’re good to go!

Quick portioning tip! This recipe feeds my family for one meal. When I want to have more left for lunches the next day, I bulk this up a bit more!

10 Minute Gluten Free Ramen Noodle Bowls

Renee -
You are just 8 simple ingredients away from 10 minute gluten-free ramen noodle bowls perfect for dinner and then leftovers for lunch the next day!
4.95 from 20 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Soup
Cuisine Asian
Servings 4 servings


  • 3-4 tbsp ghee to cook in plus another 2 tbsp to finish the ramen (Butter or olive oil works too. I love the flavor of the ghee for this dish though)
  • ½ small onion diced
  • 1 head broccoli cut into small/thin florets (sugar peas, asparagus, or sliced cabbage work well here too)
  • 1 medium orange red, or yellow bell pepper, cut into strips (if you have real little guys at home, you can dice this for them to manage it easier. Mushrooms give a nice flavor here to if you don’t have peppers.)
  • 3-4 cloves of garlic chopped
  • Heaping handful of baby spinach chopped (baby kale works here too)
  • Sea salt/pepper to taste
  • 4 gluten free rice ramen noodles
  • Optional sliced green onion to garnish


  • Get your water boiling for the ramen while you chop and cook the vegetables.
  • Melt the ghee in a large skillet over medium heat, and add the onion, broccoli, and peppers with a big pinch of sea salt. Stir to combine and add a splash of water or bone broth to help the veggies cook quick and keep them tender (just a couple tbsp of water is good). Cook the veggies until they are the texture you like (I cook for about 7 minutes to keep a little bit of a bite to the veggies. If you want the veggies softer, you can cook them longer.)
  • When your pot of water comes to a boil, add a few tbsp of avocado or olive oil to water to help the ramen from sticking, and then add the ramen noodle squares to the pot. After a minute, break apart the noodles, and cook another 2-3 minutes to keep an al dente, bite tender texture. If you like your ramen noodles softer, you can cook further to your liking.
  • Scoop the ramen noodles with a slotted noodle spoon, and add them to the cooked veggies. I don’t let every drip of water drain off because the extra little bit of starchy liquid helps keep the noodles from sticking. You can use some of the liquid to make the stir fry saucy if you have added a curry seasoning or coconut aminos to dress yours up.
Keyword gluten-free ramen bowls, gluten-free ramen noodle bowls, ramen noodle bowl recipe
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Recipe Rating


  1. 5 stars
    Yes, simple foods for moms to make their kids: such value in these recipes!!! 🙂 My kids devour noodles, too; and my daughter and I have lots of sweet memories of angel hair lunches for her when she was little. So simple, but such comfort food. Home food.

  2. I can’t argue with a 10-minute recipe, especially when it’s a healthy version of ramen! Great idea for those nights when the cravings are strong or even to kick a cold.

  3. 5 stars
    Love a good ramen and I can’t believe this only takes 10 minutes! Looks so yummy and what a great way to enjoy all the veggies.

  4. Oh my goodness. That looks a million and one times better than “regular” ramen! I wish I could eat rice so I could dive into a bowl!

  5. 5 stars
    I’ve never actually eaten ramen because of the gluten that’s usually involved. Here’s one I could try! My husband likes to take a hot lunch to work in a thermos, too. Here’s a great idea for him!

  6. 5 stars
    I am so excited to find a quick and delicious meal that is packed with veggies! We love brown rice ramen noodles, but I never thought about making veggie noodle bowls with them!

  7. Great reheating tips. I want to start giving kids thermoses when they will go to school and noodles is a perfect option

  8. 5 stars
    I wish I had this for breakfast this morning. It looks so good and comforting – perfect for any meal of course, but I especially love ramen for breakfast. I love how fast this comes together too! I love that brand of ramen noodles too.

  9. Looks yummy, thank you! Question. Do you also cook the baby spinach/kale or is that added to the dish fresh?

  10. Made these tonight with broccoli, mushrooms, and diced flank steak. Added a dash of coconut aminos and some beef bone broth. It’s amazing!! Love the noodles!! Thank you for sharing this awesome recipe!!

  11. 5 stars
    Rice ramen is my favorite! What can I say…I’m a big fan of noodle so I got excited when I spotted rice ramen at Costco the other day. And I can’t wait to try this recipe.

  12. 4 stars
    Got to say I love noodles. I normally make a gluten free pad thai quite often so this recipe looks quite familiar to me but I noticed there seems to be no sauce. I took your recipe added some gluten free soy sauce to the noodles and I grabbed a vegetable stock cube and put it in a few 100ml’s of boiling water. Mixed it all around in a bowl and ate it all up 🙂 nom nom. Quick and easy food!

  13. 5 stars
    Love the recipe, delicious every time. What I do however like to add is some gluten free soy sauce, gluten free fish sauce and some palm sugar with a little extra chilli for that little kick. 😀