Homestead on Lakeside

Tonight, we had a quick and easy dinner. We often keep these ingredients on had and regularly eat this easy chicken teriyaki ramen dinner. Sometimes, we also use ground pork, which gives it a little more depth of flavor.  We use gluten-free ramen rice noodles and coconut aminos instead of soy sauce. 

If you haven’t tried coconut aminos before, I highly recommend them, especially in place of soy sauce. It’s not as salty as soy sauce, is better for you, and it makes an excellent marinade, dressing,  or sauce. My favorite coconut aminos are here.

Chicken Teriyaki Ramen Ingredients:

1 lb of ground chicken

1.5 cups of coconut aminos

1/2 cup of water

2 tbsp of all-purpose flour

2 tbs of toasted sesame oil

1/2 tsp of salt

Pepper to taste

1/2 cup of brown sugar

1 tsp of onion powder

1/2 tsp of garlic powder

1/2 tsp of ginger powder

1 cup of frozen mixed vegetables

6 to 8 ramen noodle block cakes (approximately 16 to 20 oz)

Sesame seeds for garnish

Chicken Teriyaki Ramen Recipe:

Start by browning the ground chicken over medium heat in a large skillet. Adding salt, pepper, onion, garlic, and ginger. Once the meat is fully cooked and seasoned, lower the heat to low medium and add the frozen vegetables. 

While the frozen vegetables are defrosting in the pan, begin to make the teriyaki sauce in a medium sauce pan.

Mix water with all-purpose flour and wisk until flour has dissolved. Add water and flour mixture,  brown sugar, and coconut aminos to sauce pan and cook over low medium heat whisking until fully mixed. Heat for about 10 minutes until the sauce has thickened.

While the sauce is cooking, begin to boil water in a large pot for the pasta. These gluten-free ramen noodles are a very fast cooking pasta. You’ll want to be sure not to step away while the pasta is cooking.

Once the teriyaki sauce has thickened, add it to the large sauté pan the the chicken, and vegetables.

To cook the pasta, add the noodles cakes to boiling water. Cook for one to two minutes and then separate the noodles while still in the boiling water using two large forks. Be careful the water is very hot at this point. Once the noodles have been separated from each other,  cook for another minute or two.

Then, remove the noodles from the hot water by using tongs or a fork and put the noodles straight into the sauté pan with the chicken, vegetables,  and sauce. There will be some slight pasta water on the noodles. This will help add to the teriyaki sauce in the sauté pan. 

Mix the ramen noodles and chicken mixture together carefully.  The ramen is delicate. Plate the chicken teriyaki ramen and sprinkle with sesame seeds. Your ramen is ready to enjoy!

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