I need to travel more often because the recipes I’ve been creating ever since I got home are FIRE! And I know that sounds full of myself, but I don’t care. I’m currently trying to smash the idea that we (mostly speaking for women) can’t be proud of themselves, proud of what they have done, and proud of who they are. So instead of trying to be “humble” or “modest” when I talk about myself, I’m going to speak how I feel. And I feel GOOD about this recipe. I recently found these gluten free chicken potstickers and I’ve fallen in love. They are absolutely FANTASTIC! Eat them with some dip, eat them as a meal or just a side dish, or dip those little suckers in some ramen. All I’ve been craving lately is ramen, but I’ve been let down, so I just decided to make my own with my own Thai spin to it. Next up…miso ramen. I LOVE RAMEN SO MUCH!
This dish is made with three important ingredients –
- gluten free chicken potstickers (we’ve already been through this…you NEED these in your life)
- lemongrass beef bone broth (for added because you ain’t no lack-of-flavor bitch)
- gluten free ramen noodles (these are the best GF noodles I’ve found for soups and noodle dishes)
I also love to add my favorite curry paste, because curry paste flavor makes all the difference. AND chili crunch on top for add texture and flavor. If you’ve never head of chili crunch, you can find all kinds of different brands out there with different spice levels. The one I have linked is a super mild spice level, so if you prefer to light your face on fire, this one might not be for you. I like my ramen not too spicy and more packed with flavor such as lemongrass and lime leaves. Just a personal preference, but you can always add spicy chili crunch and sriracha to spice things up a bit. Or you can make the recipe as-is and let your tastebuds be tantalized. Just trust me.
I have even more fun recipes coming up…as long as I can find the time. I’m currently in crunch mode trying to finish up my Align Beginner 3x/week fitness program. The program launches on Friday October 22nd, which is next week, so I’m currently finishing up all the programming and all the filming. But I also have a quick trip to Phoenix next week and my mother-in-law in town this weekend. Do we just always feel busy for the rest of our lives or does it calm down someday? At this point, it only feels like it’s going to get busier, especially when we have kids. Will I be able to make potsticker ramen when that day comes? I sure hope so. Until then, I’m placing another grocery order and getting more of these potstickers delivered. Living my best life, no matter how busy it is.
Thai Curry Potsticker Ramen
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4-5 servings 1x
- 2 tablespoons avocado oil, divided
- 1 yellow onion, diced
- 12oz shiitake mushrooms, sliced
- 3 garlic cloves, thinly sliced
- 1 teaspoon mushroom powder
- 1/2 teaspoon salt
- 10oz gluten free chicken potstickers (~9 potstickers)
- 48oz lemongrass beef bone broth*
- 1/4 cup rice vinegar
- 1 tablespoon red curry paste
- 14oz full fat coconut milk
- 4 lime leaves (add some lime zest if you can’t find lime leaves)
- 5oz gluten free ramen noodles (2 noodle cakes)
- 4 cups spinach
- 2 tablespoons gluten free soy sauce or coconut aminos
- 1 tablespoon fish sauce
- sliced green onions, for garnish
- roughly chopped cilantro, for garnish
- chili crunch, for garnish
- Place a soup pot over medium heat. Add 1 tablespoon of avocado oil along with the onion and mushrooms and sauté for 5 minutes. Then add garlic cloves, mushroom powder, and salt and sauté for another 5 minutes.
- As the veggies are cooking, place a large nonstick pan over medium heat. Add 1 tablespoon of avocado oil along with 1/2 cup of water**. Place potstickers in the pan and cover. Cook for 8-12 minutes, or until the water has evaporated and the bottom of the potstickers are golden brown. Once cooked, remove from heat and set aside for later.
- While the potstickers cook, add broth, vinegar, curry paste, coconut milk, and lime leaves to the pot with the sautéed veggies. Mix to combined, place high on high, then bring to a low boil. Add the ramen noodles and cook for 6-8 minutes, using a fork or tongs to pull apart the noodles as they cook (check every 2 minutes or so). Once the noodles are al dente, remove from heat and remove to lime leave and discard. Lastly, add the spinach, gluten free soy, sauce and fish sauce. Mix together until spinach wilts.
- Add potstickers to the ramen to heat back through then garnish with green onions, cilantro, and chili crunch, before serving.
*You can always use just a normal chicken or beef bone broth, I just like the add flavor of the lemongrass for the ramen
**These directions may vary depending on the potstickers brand you use
What I Used To Make This Recipe:
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