A plant-based ramen stir fry is the perfect way to enjoy a delicious meal that’s packed with flavor. By focusing on fresh, vibrant vegetables and a well-balanced sauce, you can create a dish that’s satisfying for the whole family.
This dish is incredibly versatile, allowing you to customize it with your favorite ingredients and adjust the flavors to suit your preferences. Plus, it’s a fantastic way to incorporate a variety of colorful, nutrient-dense vegetables.
Additionally, ramen stir fry is budget-friendly, making it easy to prepare a wholesome, satisfying meal without breaking the bank. Whether you’re a busy professional, a parent looking for quick dinner options, or someone simply wanting to explore new culinary adventures, ramen stir fry is an excellent choice that delivers on flavor, health, and convenience.
If you have dietary restrictions, please ensure you choose noodles and sauces that meet your needs. There are vegan and gluten-free noodle and sauce options, always check the labels to make sure they are safe for you.
Cooking Tips for the Best Ramen Stir Fry
Stir frying is a quick cooking method that retains the texture and nutrients of your ingredients. Here are some tips to ensure your plant-based ramen stir fry turns out perfectly every time:
- Prep Everything First: Stir frying happens quickly, so it’s important to have all your ingredients prepped and ready to go before you start cooking. Chop your vegetables, and mix your sauce in advance.
- Prevent Mushy Noodles: Cook the ramen noodles according to package instructions, then drain and rinse them under cold water to stop the cooking process and prevent them from becoming mushy.
- High Heat is Key: Use a wok or a large skillet over high heat. This allows the vegetables to sear quickly, maintaining their crispness and vibrant color.
- Add Ingredients in Stages: Start with the aromatics, then add the heartier vegetables.
How to Make Ramen Stir Fry
Ingredients For the Sauce:
- 1/3 cup hoisin sauce
- 3 tablespoons water
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil (optional, but used to get the sesame flavor)
- Salt & black pepper to taste
Ingredients for the Stir Fry:
- 4 individual packages of ramen noodles
- 1 cup bok choy, chopped
- 1 cup snap peas
- 2 carrot slices, thinly sliced
- 1 bell pepper diced
- 1 onion diced
- 2 cloves garlic, minced
- ½ teaspoon fresh ginger, grated
Instructions
Step 1 – Whisk Sauce
In a small bowl, whisk together the hoisin sauce, water, low-sodium soy sauce, cornstarch, sesame oil, salt, and black pepper until well combined. Set aside. We don’t normally use oil, but a tiny amount of sesame oil imparts a unique flavor you can’t get anywhere else. You can omit if you don’t consume oil.
Step 2 – Boil Noodles
Bring water to a boil and cook the ramen noodles according to the package instructions.
Step 3 – Drain Noodles
Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
Step 4 – Prepare Vegetables
Wash and chop the bok choy, snap peas, carrot, bell pepper, onion, garlic, and ginger.
Step 5 – Heat Skillet
Heat a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger to the skillet and sauté for about 1 minute until fragrant.
Step 6 – Sauté
Add the onion and cook for 2-3 minutes until translucent. If anything begins to stick or burn, add a few tablespoons of water.
Step 7 – Cook Vegetables
Stir in the chopped bok choy, snap peas, carrot slices, and bell pepper, and cook for an additional 3-4 minutes until the vegetables are tender-crisp.
Step 8 – Add Noodles
Add the cooked ramen noodles to the skillet with the stir-fried vegetables.
Step 9 – Pour Sauce
Pour the prepared sauce over the noodles and vegetables, tossing everything together until evenly coated.
Step 10 – Cook Through
Cook for an additional 2-3 minutes, stirring constantly, until the sauce has thickened and the noodles are heated through.
Step 11 – Serve
Once everything is heated through and well combined, remove the skillet from the heat. Divide the Ramen Stir Fry among serving bowls. Serve the delicious Ramen Stir Fry immediately.
Recipe Variations
If you like your ramen stir fry spicy, add sliced chili peppers for extra heat. Chopped peanuts or cashews sprinkled on top add great crunch and flavor. You can also garnish the dish with sliced green onions, toasted sesame seeds or cilantro for freshness and color.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop before serving.
This dish is not suitable for freezing as the texture of the vegetables and noodles may become mushy when thawed.
More Plant Based Dinners
If you like this recipe, you are sure to love these plant based dinners too:
- Grilled Portobello Mushroom Burger
- Vegan Pad Thai in Less Than 30 Minutes
- Sheet Pan Chickpea and Sweet Potato Tacos
- Instant Pot Mexican Quinoa
- Vegan Bolognese Pasta with Lentils
Ramen Stir Fry
A quick and flavorful ramen stir fry featuring tender noodles tossed with vibrant vegetables.
Ingredients
For the Sauce
- 1/3 cup hoisin sauce
- 3 tablespoons water
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil (optional, but used to get the sesame flavor)
- Salt & black pepper to taste
For the Stir Fry
- 4 individual packages of ramen noodles
- 1 cup bok choy, chopped
- 1 cup snap peas
- 2 carrot slices, thinly sliced
- 1 bell pepper diced
- 1 onion diced
- 2 cloves garlic, minced
- ½ teaspoon fresh ginger, grated
Instructions
- In a small bowl, whisk together the hoisin sauce, water, low-sodium soy sauce, cornstarch, sesame oil, salt, and black pepper until well combined. Set aside.
- Bring water to a boil and cook the ramen noodles according to the package instructions.
- Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
- Wash and chop the bok choy, snap peas, carrot, bell pepper, onion, garlic, and ginger Stir-Fry
- Heat a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger to the skillet and sauté for about 1 minute until fragrant.
- Add the onion and cook for 2-3 minutes until translucent. If anything begins to stick or burn, add a few tablespoons of water.
- Stir in the chopped bok choy, snap peas, carrot slices, and bell pepper, and cook for an additional 3-4 minutes until the vegetables are tender-crisp.
- Add the cooked ramen noodles to the skillet with the stir-fried vegetables.
- Pour the prepared sauce over the noodles and vegetables, tossing everything together until evenly coated.
- Cook for an additional 2-3 minutes, stirring constantly, until the sauce has thickened and the noodles are heated through.
- Once everything is heated through and well combined, remove the skillet from the heat.
- Divide the Ramen Stir Fry among serving bowls.
- Serve the delicious Ramen Stir Fry immediately.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Leave a Reply