Name: Easy Saucy Ramen Noodles (Vegan Recipe) Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: 2 packs of dried ramen noodles; 1 cup mixed vegetables (bell peppers, carrots, broccoli); Green onions for garnish; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 2 cloves garlic, minced; 1 teaspoon ginger, minced; Salt and pepper to taste

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Introduction

Enjoy a quick and flavorful bowl of Easy Saucy Ramen Noodles that’s perfect for busy nights. This vegan recipe combines tender noodles with vibrant vegetables and a savory sauce for a comforting meal ready in just 20 minutes.

A close-up view of a bowl filled with a rich broth soaked in light brown color, packed with curly pale yellow noodles twisted throughout. Chunks of grilled chicken with a light charred surface and beige inside are scattered on top and mixed with bright green broccoli florets and thin orange carrot slices, adding vibrant splashes of color. Fresh green chopped scallions are sprinkled, resting mainly on the noodles near the center, offering texture and freshness. The entire dish sits inside a white bowl, resting on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 packs of dried ramen noodles
1 cup mixed vegetables (bell peppers, carrots, broccoli)

2 tablespoons soy sauce
1 tablespoon sesame oil

2 cloves garlic, minced
1 teaspoon ginger, minced

Green onions for garnish
Salt and pepper to taste

Instructions

Step 1: Boil a large pot of water and cook the ramen noodles according to package instructions, usually about 3-4 minutes.

Step 2: In a skillet, heat the sesame oil over medium heat and sauté the mixed vegetables for 5-6 minutes until tender. Add the minced garlic and ginger and cook for another minute.
Step 3: In a small bowl, mix the soy sauce with a little more sesame oil, then pour this sauce over the sautéed vegetables. Stir for 2-3 minutes to combine flavors.
Step 4: Drain the noodles and add them to the skillet with the vegetables and sauce. Toss everything together, season with salt and pepper to taste, and serve garnished with chopped green onions.

Tips & Variations

For extra protein, add tofu or edamame to the vegetables while sautéing.
Use fresh ramen noodles for a chewier texture if available.
Add a splash of rice vinegar or a pinch of chili flakes for extra zing.

Swap soy sauce with tamari for a gluten-free option.

Storage

Store leftover ramen noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or broth to prevent drying out. For best texture, enjoy the noodles fresh.

How to Serve

A white bowl filled with a close view of cooked ramen noodles in light brown broth, mixed with small pieces of grilled chicken that have a slight char, bright green broccoli florets, chunky orange carrot slices, and sprinkled green chopped scallions on top, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen mixed vegetables work well and save prep time. Just sauté them a little longer to ensure they’re heated through and tender.

Is this recipe suitable for gluten-free diets?

Traditional soy sauce contains gluten, but you can substitute it with tamari or a gluten-free soy sauce to make this dish gluten-free.