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Low Carb Gluten Free Pasta

Gluten Free Pasta Ramen Noodles with Chicken

This gluten free pasta ramen noodles is low in carbs and packed with flavour. 
Course Dinner
Cuisine Japanese
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 2 people
Calories 310kcal
Author Abbey Sharp




  • 1 egg


  • 1/2 tsp extra virgin olive oil
  • 1/2 tsp sesame oil
  • 2 tsp ginger grated
  • 1 clove garlic minced
  • 3 cups reduced sodium chicken broth
  • 2 tbsp dried mushrooms pulverized to a powder
  • 2 tbsp reduced sodium gluten free tamari
  • 1/2 tbsp mirin
  • 3 baby bok choy trimmed and cut in half lengthwise
  • 2 cups mixed mushrooms sliced
  • Salt and pepper to taste
  • 1 package House Foods Tofu Shirataki Spaghetti Noodles
  • 1 tsp red chili pepper thinly sliced
  • 1 small carrot grated
  • 2 green onions sliced on the bias
  • 1 cup bean sprouts



  • Preheat your oven to 400 F and season the chicken breast with salt and pepper. Bake until it reaches an internal temperature of 165 F, about 30-40 minutes. Allow to cool, then cut into thin slices.


  • Bring a small saucepot filled half way with water to a boil. Carefully lower a cold egg into the boiling water, reduce the temperature to medium low and simmer for 8 minutes. After the 8 minutes, immediately transfer to an ice bath to halt the cooking.
  • Once it’s cool enough to touch, peel the egg and set aside. Allow to cool, then cut in half lengthwise to expose the yolk.


  • Heat the olive and sesame oil in a medium sauce pot over medium heat, add in the ginger and garlic and sauté until fragrant, about 30 seconds. Add the chicken broth, mushroom powder, tamari, and mirin and simmer with the lid on for 3 minutes on low. Add in the mushrooms and bok choy and cook for an additional 4 minutes. Taste, and season with salt and pepper, if desired.
  • Meanwhile, drain and rinse the House Foods Tofu Shirataki noodles. Cut the noodles into smaller pieces and pat dry.


  • Divide the noodles between two bowls, then add in the soup. Top with the sliced chicken, egg half, chili pepper, grated carrot, green onions, and bean sprouts.


Calories: 310kcal