COOK'S NOTE: 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
Yield: 4-5 servings
4 packages (3-ounce each) ramen noodles, flavor packets discarded
6 cups chicken stock
3/4 cup rice wine vinegar
2 tablespoons Sriracha hot sauce
1/4 cup granulated sugar or Swerve Sweetener
1-inch section of fresh ginger, minced or 1 tablespoon ginger paste
Optional: 2-3 cups cooked and chopped chicken
1/2 cup very thinly sliced cucumber
1/2 cup thinly shaved or shredded carrot
2 green onions, sliced very thin
1/4 cup chopped 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!
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