Last month I was sick in bed with the 24-hour flu and the only stinking thing that sounded good was Ramen Noodles. Mind you, we stopped eating Ramen Noodles LONG ago back when we found it had MSG, no nutritional value and full of gluten. There was no hope for this glorious comfort food to ever be seen in our house again.
So, why the sudden craving? Who knows. Luckily, my sweet husband grew up eating Ramen Noodles! (He claims before most of America was eating them because they had special hook-ups with his mom being from Hawaii and all...)
So if anyone were to try recreate it, he'd be the man.
When he brought up the soup for me to eat in bed, it was almost enough to start the ol' water works. This soup not only hit the spot but I started thinking...You realize what this means?! Gluten Free College students have been liberated! They can now eat the same as gluten-infested eaters... you're welcome college students.
Go ahead and feel free to dim-sung this up! Add peas, chicken, corn, whatever! It all tastes good.
And thank you to my wonderful husband for taking care of me! I love you! I'm so thankful we get to be together forever! ;)
Gluten Free Ramen Noodles
Created by jalene's husband Brandon
- 4 cups gluten free chicken broth
- 1 tsp sea salt
- 3/4 tsp onion powder
- 3/4 tsp garlic powder
- 1/4 tsp ground cumin
- 1/8 tsp curry powder
- 4 oz. gluten free rice noodles (see note)
- In a medium saucepan, add everything except for the noodles. Stir and bring to a boil.
- Add the rice noodles and cook according to package directions. (Mine took about 7-9 minutes.) Serve warm. Refrigerate leftovers in a covered container.
Where to find Rice Noodles:
Believe it or not your local grocery store may carry these noodles! Check out the Asian section. If you can't find them locally, you can always get them on Amazon.
This is the price for 6 boxes! It's a great deal AND it qualifies for free shipping with any order over $25. Woohoo!
(For 6 boxes)