Gluten-Free Rice Ramen

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Hello & Welcome to

QUARANTINE COOKING WITH CHANELLE

Here in Utah, schools have been closed for the next 2 weeks. We’ve been advised to socially distance ourselves in order to help slow the spread of Covid-19.

Here’s a fabulous article with fun visuals on why that is so important!!

Bring on the quarantine!

We’re ready for some social distancing and a whole lot of “Netflix & Chill” just in time for a fall Covid baby. 😜

and I want to help you with some tasty, immune supporting meals that just use pantry and frozen foods, all quarantine approved. ;-) Most of these items I got from Costco but I’m going to try to provide links for everything so that you don’t have to brave the aisles of grocery stores at this time.

They’re all gluten-free, dairy-free, filled with vitamins, minerals and phytonutrients helping support all your bodily functions including your immune systems.

I’d be so very grateful if instead of spreading Covid-19, you spread my FUNCTIONAL FOOD POSTS. ;-)

Be safe out there and let me know if you have questions!

Now for a gluten-free rice ramen that you’ll want to make even after things settle down.

Goods To Get:

• Garlic infused oil

• Sesame oil

• 1 Bag Frozen Asian Veggies

• Fresh ginger, or frozen ginger (I know Trader Joes has frozen)

• Vegetable or chicken broth, this bone broth is lowFODMAP.

• 1 cup Kale or mustard greens

• Pickled Jalapenos

• 2 bricks Millet & Brown Rice Ramen

• Coconut aminos

• Sesame seeds

• REAL salt to taste, make sure to buy this brand to get the trace minerals.

• 1 Tbsp Paleo Powder optional: Canned chicken or shredded chicken and green onions.

Instructions:

1. In a large dutch oven or stockpot, saute frozen asian vegetables until they are no longer frozen, drain any water. (you can also just microwave them and drain) Then heat sesame oil on medium heat. Add in veggies, cook for 3-4 mins. 

2. Add in garlic olive oil, ginger, and sesame oil. Cook for another 1-2 minutes. 

3. Add in broth, coconut aminos and bring to a slow simmer. 

4. Add in frozen kale or mustard greens and chicken (if you choose to, this recipe has enough protein without needing chicken) cook for 1-2 minutes or until wilted.

5. Add in 2 blocks of the brown rice noodles and cook for 2-3 minutes.

6. Top ramen bowls off with pickled jalapenos, sesame seeds and if available green onions.

Product Perks:

• Bone broth:

• Millet & rice ramen:

• Mustard greens:

• Sesame seeds:

• Ginger:

Thank you for visiting my little space on the internet!

If you make this recipe & share it please make sure to tag me and the blog url. Thanks for all your support!! I just love your guts!!

Chanelle Cozette Doyle

#TheGutGirl

 *This post is not sponsored. Prizes given are purchased by myself. When you purchase a product from my pink links I do receive commission from the company you purchase from, this does not impact the price you pay!! This allows me to continue to provide you with free & fabulous content. Thank you for your support! All my content, including pictures are protected. Xo

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