Main Dish Recipes

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:

1. 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.
2. 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.
3. 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.
4. 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

Savor this delicious Chana Masala of tender chickpeas in a rich, aromatic sauce of caramelized onions and garlic, bursting with warm spices. Topped with fresh cilantro and a squeeze of lemon, serve with a side of rice or naan bread. It is simple to make and so flavorful!

What is Chana Masala Made of?

Chana Masala is a chickpea based dish full of fragrance and flavors. It is cooked with garam masala in addition to a variety of spices typically found in Indian dishes. The meal is often served with white rice and can be spicy.

Are Garam Masala and Chana Masala the Same?

Garam masala is typically composed of a blend of warming spices commonly used in Indian cooking. Though exact recipes may differ, they usually include a combination of spices such as cumin, coriander, cardamom, cinnamon, cloves, and black pepper.

Depending on regional variations and personal preferences, other ingredients like nutmeg, bay leaves, or fennel seeds might also be included in some recipes. Garam masala is the spice mix used to make Chana Masala.

How to Make Chana Masala

Ingredients

• 1 large onion, finely chopped 
• 2 tablespoons water 
• 3 cloves garlic, minced 
• 3/4 teaspoon cumin Powder 
• 1-inch ginger, grated 
• (4 oz can diced green chiles) 
• 1 can of pureed tomatoes. (about 2 cups) 
• 1/2 teaspoon turmeric powder 
• 1 teaspoon coriander powder 
• 1 teaspoon paprika 
• ¼ – ½ teaspoon cayenne pepper (adjust to your taste) 
• Salt to taste 
• 2 cans (15 oz each) chickpeas, drained and rinsed 
• 1 cup of vegetable broth 
• 1 teaspoon garam masala 
• Fresh cilantro for garnish 
• Lemon wedges for serving 

Instructions

Step 1 – Sauté

Heat pan over medium heat. Add chopped onions and sauté for approximately 10-12 minutes, stirring often until onions soften. If the onions begin to stick, add 2 tablespoons of water and stir gently. Keep an eye on them to prevent burning, adjusting the heat if necessary.  

Step 2 – Cook Until Fragrant

Add minced garlic, cumin, grated ginger, and green chilies. Sauté for 1-2 minutes until fragrant. 

Step 3 – Cook Flavors

Add pureed tomatoes, turmeric powder, coriander powder, paprika, cayenne pepper, and salt. Cook the mixture over medium heat for about 8-10 minutes, allowing the flavors to blend well and the sauce to thicken slightly. Stir occasionally to prevent sticking and ensure even cooking. Adjust the heat as needed to maintain a gentle simmer.  

Step 4 – Add Chickpeas

Add drained chickpeas and vegetable broth, stir well to coat them in the masala, and cook for an additional 5-7 minutes. 

Step 5 – Add Garam Masala

Add garam masala, stirring well to allow the flavors to meld then remove from heat.  

Step 6 – Serve

Serve immediately with a garnish of fresh cilantro, a squeeze of fresh lemon juice, and a side of rice or naan. Enjoy! 

Storage

Allow any leftovers to cool completely before transferring them into an airtight container. Then store in the refrigerator for up to three days. Reheat on the stovetop or in the microwave until hot.

Can I Freeze Chana Masala?

Yes, it freezes well. Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating on the stove or in a microwave.

More Plant Based Dinner Ideas

If you like this recipe, you are sure to love these dinner recipes too:

• Easy Vegan Sweet Potato Curry
• Sheet Pan Chickpea and Sweet Potato Tacos
• Flavor Packed Moroccan Chickpeas
• Bolognese Pasta with Lentils
• Cauliflower and Sweet Potato Curry

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Oil-free and vegan, this sweet potato curry is a must-try! Serve it over rice, quinoa, naan bread or a green salad for dinner tonight.

As the chunks of sweet potato simmer to become soft, the house fills with the aroma of curry. This usually brings my boys into the kitchen, asking, “what are you cooking!”

Sweet Potato Curry with Coconut Milk

Curry is a strong flavor. The addition of coconut balances out the spice in a comforting, one-pot meal.

My family stopped using oil to sauté veggies many years ago, we use a little water to keep veggies from sticking. Why add fat when you don’t have to?

Easy Vegan Sweet Potato Curry Recipe

Ingredients

• 2 Tablespoons water 
• ½ medium onion, fine diced 
• 2 teaspoons minced garlic, about 3 cloves 
• 3 Tablespoons red curry paste 
• 1 (14.5 ounce) can crushed tomatoes 
• 3 ½ cups peeled and diced sweet potato 
• 1 teaspoon turmeric 
• 1 teaspoon ground ginger  
• 2 (13.5 ounce) cans coconut milk 
• Basmati rice, optional side 

Instructions

Step 1 – Cook Onion

In a large saucepan or dutch oven, cook the diced onion and sauté in water until it is softened. If the onion starts to stick, add a couple more tablespoons of water. 

Step 2 – Add Garlic and Curry Paste

Add in the minced garlic and red curry paste to the skillet.

Step 3 – Stir

Stir well to combine with the onions and let it cook for 1-2 minutes more until fragrant.  

Step 4 – Mix in Tomatoes and Sweet Potato

Mix in the crushed tomatoes and sweet potato. 

Step 5 – Season

Season mixture with turmeric and ginger, stir to incorporate.  

Step 6 – Add Coconut Milk

Pour in the coconut milk, stirring well to ensure the sweet potatoes are well coated.

Step 7 – Simmer

Bring everything to a simmer and simmer on medium low heat, stirring occasionally, for 30-40 minutes or until the sweet potatoes have softened and the mixture has thickened.

Step 8 – Serve

Serve immediately. My favorite way to serve potato curry is over basmati rice.

For a nutritious alternative to rice, consider serving the curry with cooked quinoa. Quinoa adds a nutty flavor and a unique texture. You can also use another grain, couscous or even roasted vegetables as a base.  

A simple green salad with fresh lettuce, tomatoes, cucumbers, and a light vinaigrette can provide a refreshing contrast next to the spicy curry as well. This is a versatile dish with lots of options!

Storage

It is best to store any leftover sweet potato curry in an airtight container in the refrigerator for 3-5 days. Warm up the mixture gently on the stovetop to regain the original consistency, so it doesn’t split from overheating.

You can also freeze sweet potato curry in an airtight container for up to 3 months.  

More Plant Based Dinner Ideas

If you like this recipe, check out these other vegan dinners:

• Vegan Pad Thai in Less Than 30 Minutes
• Cauliflower and Sweet Potato Curry
• Instant Pot Mexican Quinoa
• Vegetable Spaghetti
• Vegan Bolognese Pasta with Lentils

Let’s add some variety to dinner tonight with a plant-based cauliflower and sweet potato curry. If you have never made curry, don’t be intimidated. It is simply a unique flavor achieved with certain spices and coconut milk.

What is Curry?

Curry is a dish with flavors originating from South Asia. A variety of spices combine with coconut milk to form a sauce or gravy that is combined with meat or vegetables. It is typically orange in color and can be spicy. The level of spice depends on preferences and what the recipe calls for.

What Does Curry Taste Like?

The combination of spices will determine the taste of a curry. Traditional Asian spices like cumin, coriander, red chili powder, and turmeric create an earthy, savory flavor. However, there are hundreds of variations depending on the ingredients.

This plant-based version of cauliflower and sweet potato curry uses Thai curry paste, fresh ginger and garlic. To achieve a spicier curry, add red chili powder, more Thai curry paste or your favorite hot sauce.

It is easy to customize the level of spice. I often keep it tame for my boys, and add more spice for my husband. This meal never gets boring because I can continually play with the combination of spices and additions.

How to Make Plant-Based Cauliflower and Sweet Potato Curry

Ingredients

• 1/2 cup White Onion (chopped)
• 3 cloves Garlic (minced)
• 1 tbsp Ginger (fresh, grated or minced)
• 1/4 cup Water
• 2 tbsps Thai Red Curry Paste
• 1 1/2 cups Veggie Broth
• 1 cup Canned Coconut Milk (full fat)
• 1/2 cup Dry Red Lentils
• 1 head Cauliflower (small, chopped into florets)
• 1 Sweet Potato (medium-sized, peeled and cut into cubes)
• 1/4 cup Cilantro (chopped, optional for garnish)

Step 1 – Heat

Heat a large pot over medium heat. Add the onion, garlic, ginger and water. Cook until the onions are just tender and water has evaporated, about 3 to 5 minutes.

Step 2 – Cook

Add the curry paste and stir to combine with the onion mixture. Stir in the broth and coconut milk. Add in the lentils and cook for 8 to 10 minutes until the lentils are just tender, stirring often.

Step 3 – Add Cauliflower and Sweet Potato

Add the cauliflower and sweet potato to the pot. Stir to combine, then cover with a lid and reduce the heat to medium-low. Cook for 15-20 minutes or until the vegetables are tender, stirring often.

Step 4 – Season

Season with additional salt if needed, and divide between bowls. Top with cilantro, if using, and enjoy.

Serving Options

One serving size is approximately 2 cups of curry. Eat it by itself or serve with brown or jasmine rice, quinoa, rice noodles or cauliflower rice.

Add More Flavor

For a twist, stir in lime juice, and serve it with extra lime wedges and cilantro. To make a spicier curry, add more curry paste or your favorite hot sauce.

Storage

Refrigerate any leftover curry in an airtight container for up to five days.

More Plant-Based Meals

If you enjoyed this recipe, check out these other delicious plant-based meals:

• Sweet Potato and Black Bean Bowl
• Vegan Bolognese Pasta with Lentils
• Flavor Packed Moroccan Chickpeas
• Vegan Burgers
• Vegetable Spaghetti