High Protein Gluten-Free Ramen Noodles for Meal Prep (Print Version)
Fuel your week with high protein, gluten-free ramen noodles. This easy meal prep recipe is packed with flavor and nutrients, perfect for healthy lunches or dinners.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Japanese
Dietary: Gluten-Free
# Ingredients:
→ Protein-Rich Noodle Foundation
01 -
1 1/2 cups chickpea flour
02 -
1/2 cup tapioca starch
03 -
1/4 cup unflavored whey protein isolate
04 -
2 tbsp psyllium husk powder
→ Aromatic Infusion & Structure
05 -
1 tsp garlic powder
06 -
1 tsp onion powder
07 -
1/2 tsp turmeric powder
08 -
1 tsp fine sea salt
09 -
1/2 tsp xanthan gum
→ Hydration & Elasticity
10 -
2 large eggs
11 -
1/2 cup cold water (plus more as needed)
12 -
1 tbsp toasted sesame oil
# Instructions:
01 -
In a large bowl, whisk together 1 1/2 cups chickpea flour, 1/2 cup tapioca starch, 1/4 cup unflavored whey protein isolate, 2 tbsp psyllium husk powder, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp turmeric powder, 1 tsp fine sea salt, and 1/2 tsp xanthan gum. This forms the foundation for your High Protein Gluten Free Ramen Noodles for Meal Prep.
02 -
Create a well in the center of the dry mixture. Add 2 large eggs, 1/2 cup cold water, and 1 tbsp toasted sesame oil. Gradually incorporate the dry ingredients into the wet, mixing until a shaggy dough forms. Add more cold water, 1 teaspoon at a time, if needed, to achieve a cohesive dough.
03 -
Turn the dough out onto a lightly floured surface (using chickpea flour). Knead for 5-7 minutes until the dough is smooth, elastic, and no longer sticky. This develops the structure crucial for your High Protein Gluten Free Ramen Noodles for Meal Prep, ensuring a good texture.
04 -
Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 20 minutes. This resting period allows the flours to fully hydrate and the gluten-free binders to relax, making the dough easier to roll and cut.
05 -
Divide the dough into 2-3 portions. On a lightly floured surface, roll each portion very thinly (about 1/16 inch) using a rolling pin or pasta machine. Cut the dough into desired ramen noodle thickness (e.g., 1/8 inch wide) using a sharp knife or pasta cutter.
06 -
Bring a large pot of salted water to a rolling boil. Carefully add the High Protein Gluten Free Ramen Noodles for Meal Prep and cook for 2-4 minutes, or until al dente. They cook quickly due to their thinness. Drain immediately and rinse with cold water to prevent sticking.
07 -
For meal prep, toss the cooked and rinsed noodles with a tiny bit of toasted sesame oil to prevent sticking. Portion them into airtight containers. Store refrigerated for up to 4-5 days, ready to be added to your favorite ramen broth or stir-fry for a quick meal.
# Notes:
01 -
For extra chewiness, add 1/2 tsp of baked baking soda to the boiling water before cooking the noodles (a gluten-free kansui substitute).
02 -
Cooked noodles can be stored in an airtight container in the refrigerator for up to 4-5 days. For longer storage, freeze cooked noodles in single portions for up to 1 month; thaw before reheating.
03 -
If you don't have unflavored whey protein isolate, you can substitute with an equal amount of additional chickpea flour, though the protein content will be slightly lower.
04 -
These noodles are fantastic in a homemade chicken or vegetable broth with your favorite ramen toppings like soft-boiled eggs, sliced green onions, and nori.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Stand mixer with dough hook
03 -
Pasta maker
04 -
Large pot
05 -
Slotted spoon
06 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 331 kcal
Total Fat: 9 g
Total Carbohydrate: 46 g
Protein: 18 g