This gluten-free ramen features sweet and spicy Thai curry salmon served over savory gluten-free ramen noodles. Each bite is full of bright, bold flavor.
Thai Curry Salmon with Gluten Free Ramen Noodles
A big bowl of ramen is comforting, filling, and endlessly satisfying. This recipe pairs flaky salmon with a creamy Thai red curry sauce and gluten-free ramen noodles for a bowl that’s rich, bright, and quick to make. The coconut milk-based curry coats the noodles and vegetables, while the salmon adds a tender, protein-packed finish.
This dish is gluten-free and dairy-free, making it a great option for those with dietary restrictions or anyone looking for a naturally wholesome, flavorful meal.
How to Make Gluten Free Ramen
Below is a clear overview of the ingredients and steps to prepare this Thai curry salmon ramen. See the recipe card further down for precise measurements and timing.
Ingredient Notes
Gluten Free Ramen: I use gluten-free rice ramen made with brown rice and millet for good texture. If your noodles come with a seasoning packet, you can omit it since the curry provides plenty of flavor.
Salmon Fillets: Cook the salmon with skin on or off based on preference; both work well. Season simply with salt and pepper.
Red Curry Paste: Use a quality Thai red curry paste for authentic flavor. Adjust the amount to taste if you prefer more or less heat.
Coconut Milk: Use canned full-fat coconut milk for a rich, creamy sauce. Avoid the thin refrigerated cartons — they won’t thicken the curry the same way.
Ginger: Ginger paste is convenient, but fresh minced ginger works fine as a substitute.
Easy Salmon Ramen Steps
- Cook the salmon: Heat oil in a large (12-inch) cast iron or heavy skillet over medium-high until shimmering. Season salmon fillets with salt and pepper. Add to the pan skin side up and cook 4 minutes. Lower the heat to medium, flip carefully with a spatula, and cook 4–5 more minutes until just cooked through. Remove salmon and set aside.
- Boil the noodles: Bring a separate pot of water to a boil and cook the gluten-free ramen for about 3 minutes until al dente. Drain and set aside briefly.
- Sauté the vegetables and build the curry: In the same pan used for the salmon, add onions, matchstick carrots, sliced red pepper, and minced garlic. Sauté 3–4 minutes until softened. Stir in ginger, Thai red curry paste, salt, and crushed red pepper and cook about 1 minute until fragrant. Pour in the coconut milk and lime juice, reduce heat to medium-low, and stir to combine.
- Combine: Add the drained noodles into the curry and vegetables, tossing to coat well. Nestle the salmon back into the pan among the noodles and spoon a little sauce over the fillets. Cook another minute so the noodles finish cooking and the salmon warms through.
- Serve: Garnish each bowl with chopped cilantro and Thai basil. Add an extra squeeze of lime if you like. Serve immediately and enjoy.
The Best Gluten-Free Ramen Noodles
There are several excellent gluten-free noodle brands available. Rice and millet ramen hold up well in this curry sauce and are widely available in many stores. If you don’t have GF ramen, gluten-free spaghetti or capellini can work in a pinch.
Lotus Foods
Thai Kitchen
Explore Cuisine
Big Green Organic Food
Annie Chun’s
Mary’s Tips & Tricks
How to Serve: Serve in a deep bowl so the sauce, noodles, and salmon sit together. Top with chopped cilantro, Thai basil, and lime for a bright finish.
How to Store Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat or microwave for 2–3 minutes until warmed through.
More Delicious Gluten-Free Recipes
Thai Coconut Curry Turkey Meatballs
Sheet Pan Cajun Cod with Butter & Garlic Sauce
Easy Garlic Herb Baked Salmon
Instant Pot BBQ Chicken Bowls
Gluten-Free Dumpling Bake
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Recipe by: Mary’s Whole Life
Photos by: Casey from The Mindful Hapa
Thai Curry Salmon Ramen Noodles
Equipment
- 12″ Cast Iron Pan (or large skillet)
Ingredients
- 2 tbsp olive oil
- 4 6-oz salmon fillets (skin on or off)
- ½ onion, cut into 1-inch pieces
- 1 cup matchstick carrots
- 1 red bell pepper, sliced thin
- 3 cloves garlic, minced
- 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, plus more to taste
- ½ tsp crushed red pepper (optional)
- 3 blocks gluten-free rice ramen noodles (brown rice & millet recommended)
Instructions
- Heat the olive oil in a large (12-inch) pan over medium-high heat until shimmering. Season the salmon fillets with salt and pepper. Add salmon skin side up and cook 4 minutes. Reduce heat to medium, flip carefully, and cook 4–5 more minutes until just cooked through. Remove salmon and set aside.
- Bring a pot of water to a boil for the noodles and cook the ramen about 3 minutes until al dente. Drain.
- In the same pan, add onions, carrots, red pepper, and garlic. Sauté 3–4 minutes until beginning to soften. Add ginger, red curry paste, salt, and crushed red pepper; stir 1 minute until fragrant.
- Pour in coconut milk and lime juice, reduce heat to medium-low, and stir to combine. Add noodles and toss to coat in the sauce. Nestle the salmon back into the pan and spoon sauce over the fillets. Cook 1 more minute until everything is warmed through.
- Garnish with chopped cilantro and Thai basil and an extra squeeze of lime, if desired. Serve immediately.
Notes
Adjust crushed red pepper to control spice level. If using smaller packaged noodles with seasoning, omit the packet since the curry provides ample flavor.
Nutrition
| Carbohydrates: 45 g
| Protein: 43 g
| Fat: 41 g
All nutrition facts are estimates and may vary based on exact ingredients and portions used.