Thai Curry Salmon Gluten Free Ramen
This tasty gluten free ramen recipe features sweet & spicy Thai curry salmon over savory gluten free ramen noodles. Packed with flavor in every bite!
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Thai Curry Salmon with Gluten Free Ramen Noodles
There’s nothing better than a big bowl of ramen, right?! Ramen is one of those meals that warms you up, fills your belly, and makes for such an enjoyable eating experience. I am so excited to introduce this recipe, filled with some of my favorite ingredients: salmon and Thai curry! Combined, you have a delicious, creamy bowl of salmon ramen, packing in tons of curry flavor in every bite.
The best part? This recipe is gluten-free and dairy-free so you can enjoy this allergy-friendly, healthy, and nutritious meal!
How to Make Gluten Free Ramen
As always, you’ll find more details in the printable recipe below, but here’s a brief overview with ingredient notes and steps to make this delicious salmon ramen!
Ingredient Notes
Gluten Free Ramen: I use Lotus Foods Gluten Free Rice Ramen noodles. I use the brown rice & millet kind, which I get at Costco in a large pack. If you get the smaller packs (found in many stores), omit the seasoning that comes with them!
Salmon Fillets: For the Salmon fillets, feel free to prepare these with the skin off or on, whichever you prefer! It turns out great both ways.
Red Curry Paste: I love Thai Kitchen Red Curry Paste. It is an authentic red curry paste that doesn’t contain any yucky ingredients.
Coconut Milk: Canned, unsweetened coconut milk is best. Make sure it’s the can because the refrigerated version is too thing to make a good sauce.
Crushed Red Pepper: If you like more spice, add more crushed red pepper. If you prefer your curry milder, either omit or use a minimal amount.
Ginger Paste: If you don’t have ginger paste, feel free to use fresh chopped ginger. Both work great in this recipe.
Easy Salmon Ramen Steps
- Cook the Salmon: Season the salmon filets generously with salt and pepper on both sides. Add the salmon to the pan, skin side up, and cook for 4 minutes. Reduce heat to medium. Carefully use a metal spatula to flip the fillets and cook them for an additional 5 minutes. I’ve found that a 12-inch cast iron pan works best!
- Boil the Ramen: Bring a separate pot of water to a boil for the ramen. Boil the ramen for about 3 minutes or until al dente (still slightly undercooked), then drain.
- Saute the Veggies/Make the Curry: In the same pan where you cooked the salmon, add the onions, matchstick carrots, red pepper, and garlic. Saute for 3-4 minutes until they begin to soften. Add in the ginger paste, Thai red curry paste, salt, and crushed red pepper. Add in the coconut milk & lime juice. Stir and reduce heat to medium-low.
- Combine: Add to the pan with the vegetables and sauce. Toss to coat. Add the salmon back to the pan, nestling it into the noodles, veggies, and sauce. Cook for an additional 1 minute until the noodles are cooked through.
- Serve: Garnish with chopped cilantro and Thai basil, and an extra squeeze of lime juice, if desired. Enjoy!
The BEST Gluten-Free Ramen Noodles
In the notes above, I mentioned I love Lotus Foods Gluten Free Ramen Noodles because I can get them in bulk at Costco. However, there are a lot of great brands. Check these out if you’re interested in trying different ones. You can find many of these brands at Walmart, Amazon, Target, and more! You can also just use Jovial Foods gluten free spaghetti or capellini!
Thai Kitchen
Explore Cuisine
Big Green Organic Food
Annie Chun’s
Mary’s Tips & Tricks
How to Serve Salmon Ramen: Serve your gluten free ramen noodles in a big bowl garnished with chopped cilantro and Thai basil, and an extra squeeze of lime juice, if desired. Enjoy!
How to Store Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days. Heat up in a skillet over medium heat or microwave for 2-3 minutes.
More Delicious Gluten-Free Recipes
Thai Coconut Curry Turkey Meatballs
Sheet Pan Cajun Cod with Butter & Garlic Sauce
Pin This Recipe!
Recipe by: Mary’s Whole Life
Photos by: Casey from The Mindful Hapa
Thai Curry Salmon Ramen Noodles
Ingredients
- 2 tbsp olive oil
- 4 6-oz salmon fillets, skin on or off, your call!
- ½ onion, cut into 1-inch pieces
- 1 cup matchstick carrots
- 1 red bell pepper, sliced thin
- 3 cloves minced garlic
- 1 tsp ginger paste, or 1 tsp fresh chopped ginger
- 2 tbsp Thai Red Curry Paste
- 1 can full-fat coconut milk
- 1 tbsp lime juice
- ½ tsp salt, + more to taste
- ½ tsp crushed red pepper, omit for less heat
- 3 blocks Lotus Foods Gluten Free Rice Ramen Noodles, I use the brown rice & millet kind, which I get at Costco in a large pack. If you get the smaller packs, omit the seasoning that comes with it!
Equipment
- 12" Cast Iron Pan
Instructions
- Heat the olive oil in a large (12- inch) cast iron pan over medium high heat until it shimmers. Season the salmon filets generously with salt and pepper on both sides. Add the salmon to the pan, skin side up, and cook for 4 minutes. Reduce heat to medium. Carefully use a metal spatula to flip the filets and cook them for an additional 5 minutes. Remove the salmon and set aside on a plate.
- Bring a separate pot of water to a boil for the ramen.
- In the same pan where you cooked the salmon, add the onions, matchstick carrots, red pepper, and garlic. Saute for 3-4 minutes until they begin to soften. Add in the ginger paste, thai red curry paste, salt, and crushed red pepper. Stir for 1 minute until fragrant.
- Add in the coconut milk & lime juice. Stir and reduce heat to medium low.
- Boil the ramen for about 3 minutes or until al dente (still slightly undercooked). Drain and add to the pan with the vegetables and sauce. Toss to coat. Add the salmon back to the pan, nestling it into the noodles, veggies, and sauce. Spoon a little sauce over the salmon. Cook for an additional 1 minute until the noodles are cooked through.
- Garnish with chopped cilantro and thai basil, and an extra squeeze of lime juice, if desired. Enjoy!
8 Comments on “Thai Curry Salmon Gluten Free Ramen”
Amazing!! Easy to make and such an explosion of flavors! Looking forward to making it again
So glad you enjoyed it, Tess! Thanks!
Mary does it again! I looooove Thai food and this recipe is a winner. My family all gobbled it up.
Love, love this dish!! A new favorite and part of our rotation. The Costco Ramen Noodles are so good. I added asparagus and spinach and made a recipe and half of the sauce. Such a yummy dish.
Absolutely loved this dish. The recipe was super easy to follow and the salmon turned out perfect. The flavor was just right! This will become a regular at our house for sure. As always, Mary nailed it! I highly recommend!!
Yet another incredible recipe from Mary! So simple and delicious, just like so many of her other recipes. Highly recommend, this one will be in our rotation!
Just the right amount of “kick” in this recipe. My husband and I both really enjoyed this recipe and plan to add it to our regular rotation! Thanks!!
Delicious. So glad I doubled the recipe to have enough for lunches also.