4packages3-ounce each ramen noodles, flavor packets discarded
3/4cuprice wine vinegar
2tablespoonsSriracha hot sauce
1/4cupgranulated sugar or Swerve Sweetener
1-inchsection of fresh gingerminced or 1 tablespoon ginger paste
Optional: 2-3 cups cooked and chopped chicken
1/2cupvery thinly sliced cucumber
1/2cupthinly shaved or shredded carrot
2green onionssliced very thin
1/4cupchopped fresh parsley
Optional: additional Sriracha hot sauce for topping
Cook the ramen noodles according to the package instructions. Drain in a colander and rinse well with cold water.
Combine chicken stock, vinegar, hot sauce, sugar, and ginger in the empty pot. Bring to a boil and simmer for a minute or two. Remove from the heat and stir in the noodles, add chicken if desired.
Scoop into bowls and top with cucumber, carrot, onions, and parsley. Drizzle with additional Sriracha, if desired. Enjoy!
When cooking gluten free pastas, it helps to stir the noodles frequently throughout the cooking process. The gluten free noodles aren’t as curly as traditional ramen noodles, but the taste and texture is excellent. I’m really quite impressed with these ramen noodles.I have a family of meat eaters, so I took Amy’s recommendation and added meat to our bowls. Pork, beef, chicken, pretty much any protein will work in this recipe. I’ll probably swirl a few eggs into the soup next time as well.
Sweet and Sour Noodle Bowls https://barefeetinthekitchen.com/sweet-sour-noodle-bowls-recipe/