• Beth-Lyn Hanna

Homemade Ramen | Gluten Free!!

It’s April 2020, and probably like you, my family is being resourceful in new ways. After we ate practically every scrap of food in the house during this quarantine, it was time to brave the market for food. It was the second week of "quarantine", and the pasta isle was completely empty of GF options. My entire family of five eats gluten free, so I had to think quick for other pantry staples. I stocked up on fresh potatoes, sweet potatoes and squash - thankfully, there were plenty! A few isles down, next to my favorite soy sauce I found stir fry noodles made from brown rice! I grabbed two boxes and finished my shopping.

The other night I had the strongest tasting for soup. I didn't have the energy to start a stock and go though the entire process when I remembered those noodles in the pantry! A little of this, a little of that, and before I knew it I was making Ramen!! We had left over Cornish game hens so I threw a leg in for flavor. This is the closest thing to Ramen I’ve had in fifteen years! You may want to add more or less of seasonings based on your personal taste, so have some fun with it! I couldn't wait to share this with you, here is how I made it...


6 Cups Water

2 packages Brown Rice Stir Fry Noodles

1/2 tbl Sesame oil

1 tbl Soy sauce

1 tsp Rice Vinegar

1/2 tsp ground Ginger

2 pinches Black Pepper

1/2 tsp Salt

Cooked poultry, pork or seafood can be added but is optional.


  1. Heat your sauce pan to medium heat and add the oil, ginger and pepper. Stir until heated careful not to burn.

  2. Add all ingredients except noodles. If you have left over cooked meat you can add it for extra flavor and protein now.

  3. Turn heat up to high and bring to a boil.

  4. Add noodles. Cook noodles to desired consistency. Broth will thicken from starch the longer it cooks, so be aware.

  5. Serve immediately and enjoy!

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