Ingredients
Scale
- 8 oz vegan ramen noodles
- 2 tablespoons soy sauce or tamari for a gluten-free option
- 1 tablespoon toasted sesame oil
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 cup vegetable broth
- 1 tablespoon maple syrup or agave nectar
- 2 teaspoons rice vinegar
- 1 cup mixed vegetables (bell peppers, spinach, bok choy, carrots)
- Optional toppings: sliced green onions, sesame seeds, chili flakes
Instructions
- Bring a large pot of water to a boil. Add the vegan ramen noodles and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet or wok, heat the toasted sesame oil over medium heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
- Pour in the vegetable broth, soy sauce, maple syrup, and rice vinegar. Stir well and bring to a gentle simmer. Add the mixed vegetables and cook until tender but still crisp, about 3-5 minutes.
- Add the cooked vegan ramen noodles to the skillet, tossing to coat evenly with the sauce. Cook for another 2 minutes to meld the flavors.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop or microwave, adding a splash of vegetable broth to refresh.
- Customize with your favorite vegetables or add tofu for extra protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg