This ramen stir fry is the quickest and easiest vegan recipe you can ever think of. It is delicious, flavorful, and will be done in 15 minutes only. It is basically fresh veggies and a pack of ramen noodles stir-fried.
This Ramen is super adaptable that you can add any kind of veggies or proteins of your choice. It’s my go-to dish when I’m feeling lazy and it packs an explosion of flavors all melded together in one bowl.
Ramen Stir fry Ingredients
For this veggie ramen stir fry, you’ll need the veggies, ramen, and the ingredients for the sauce.
For Veggie Stir fry
- Oil: It’ll be used to stir-fry the veggies. I am using canola oil, you can use peanut oil or any other that suits you.
- Veggies: Mushrooms and Broccoli are a good and healthy veggie option to use in vegan ramen. Actually, they go very well with any kind of stir-fry.
- Ramen: Any brand of ramen noodles will work. Just make sure they are vegan and do not use any MSG for added flavoring. We are not going to use a flavoring packet.
- Salt: You’ll need it to season the veggies.
For the Sauce:
This sauce is the key point of ramen stir fry this will take your ramen game to the next level. Ingredients use in this sauce are.
- Sesame oil: adds the perfect Asian flavor to any dish.
- Garlic: Fried garlic will add a pleasant taste and a nice aroma to the dish.
- Ginger: Like garlic, fried ginger will impact the overall flavor of the noodle stir-fry.
- Brown Sugar: It’ll add a sweetness to the sauce that’ll enhance the umami and spiciness of the ramen.
- Soy Sauce: It’ll give the noodles a rich dark color and add mouth-watering umami (savory) taste.
- Chili Sauce: Like your food spicy? That’s exactly what chili sauce will do.
- Red chili: Along with the chili sauce, sliced red chili will give the dish the hot edge it needs to appeal to our taste buds.
- Peanut Butter: It’ll give the sauce a nice creamy nut flavor.
How to Make Ramen Stir Fry
To make a splendid ramen stir-fry, You must follow these five easy steps
Preparation:
Prep your veggies first. Trim the florets from the broccoli head – florets are the branches of the broccoli head. You can cut the stem first to trim the florets. Slice the florets into 1 to 1 ½ inch pieces. Slice mushroom in.
Stir-fry:
Heat up the oil in a wok or a large pan on medium-high heat and gently swirl – spin in a circular motion – to coat the wok with the oil. When it's heated, add in the broccoli and mushrooms. While they cook, keep stirring them constantly and add salt. Cook for 4 to 5 minutes or till they’re tender but crisp. Then, remove the stir-fried veggies from the wok.
Cook Ramen:
Meanwhile cook the ramen according to the packet instructions. The instructions should say to cook the ramen in boiling water so boil around 4 cups of water or as per instruction and add in the ramen. It should be done in a minute or so since you want undercooked ramen. Drain ramen into a steel strainer and run cold water over them to stop the cooking process. This step is very important. Make sure you just cook the ramen noodles until they separate and are still chewy and hard. If you overcook your ramen your stir fry will turn out to be sticky and gooey.
Prepare the Sauce:
On medium-high heat, place the same wok and add sesame oil. When the oil is hot, add crushed ginger and garlic and fry them till slightly colored and smell fragrant. Then, add the brown sugar, chili sauce, soy sauce, fresh red chili slices, and peanut butter.
Assemble and Serve:
Combine well and then add the cooked ramen and stir-fried veggies. Mix well and then turn off the heat. Top with onion and sesame seeds and serve.
Creative Add-ins
You can use other veggies like julienned carrots, onions, baby corn, cabbage, bean sprouts, and peas, and even nuts like chopped peanuts which will add protein to the mix, or even tofu.
To make the ramen noodles even better, you can use hoisin sauce along with molasses and skip the soy sauce. Molasses will give the ramen a nice dark color and it’s sweet so you might want to delete the brown sugar from the sauce.
You can also use vegetable stock to add more flavor to the ramen noodles and can also add sriracha and red pepper flakes for extra spiciness. Aside from the standard ramen noodles, you can try other types like king soba, black rice, or brown rice ramen noodles.
4 Tips for Delicious Ramen Stir fry
- You have to undercook the ramen noodles when you boil them so that they can get fully cooked later in the stir-fry. You have to do this to avoid mushy, and overcooked noodles.
- Another thing, when the noodles have boiled, douse them with cool water to stop the cooking process so that they don’t turn mushy later on.
- You can add a little water to steam the veggies if it’s taking too long to cook them or to cool the wok if it’s gotten too hot and the veggies are about to burn.
- To avoid any brown sugar lumps, you can whisk together the brown sugar, soy sauce, chili sauce, and peanut butter in a separate small bowl before adding to the wok.
Other Vegan Asian Style Recipes
If you like Asian flavors and want to try some easy vegan recipes with Asian flavors checkout these recipes.
Ramen Stir Fry
Equipment
- Wok
Ingredients
- 2 Tsp Oil
- 1½ Cups Mushrooms Sliced
- 1½ Cups Broccoli
- 2 Packs Ramen
- To taste Salt
Sauce
- 1 Tsp Sesame oil
- 2 Cloves Garlic
- ½ Tbs Ginger
- 1 Tsp Brown Sugar
- 2 Tbs Soy Sauce
- 1 Tsp Chili Sauce
- 1 Red Chili (sliced)
- 1 Tsp Peanut Butter
Garnish
- Spring onion
- Sesame seeds
Instructions
- Trim the florets off the broccoli, and cut into 1- to 1 ½-inch pieces. Slice mushrooms.
- Heat oil in a wok on medium high heat, and swirl to coat the wok.
- Once the oil begins to smoke, add the broccoli florets and the sliced mushroom.
- Cook, stirring constantly. Season with salt and stir fry for about 4 to 5 minutes. Remove from the pan.
- Meanwhile, cook ramen noodles according to the packet instructions. Drain. (see notes)
- In the same wok, heat sesame oil on medium high. Add crushed garlic and ginger and fry.
- Next add brown sugar, soy sauce, chili sauce, fresh chili slices and peanut butter. Mix until well combined.
- Add cooked ramen noodles and stir-fried broccoli and mushrooms.
- Mix well and remove from the heat.
- Garnish with spring onions and sprinkle some sesame seeds.
- Enjoy
Video
Notes
- You have to undercook the ramen noodles when you boil them so that they can get fully cooked later in the stir-fry. You have to do this to avoid mushy, and overcooked noodles.
- Another thing, when the noodles have boiled, douse them with cool water to stop the cooking process so that they don’t turn mushy later on.
- You can add a little water to steam the veggies if it’s taking too long to cook them or to cool the wok if it’s gotten to hot and the veggies are about to burn.
- To avoid any brown sugar lumps, you can whisk together the brown sugar, soy sauce, chili sauce and peanut butter in a separate small bowl before adding to the wok.
Nutrition
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Annie says
Everybody absolutely love them at the last party we had.