These saucy vegan ramen noodles are the ultimate comfort food—quick, flavorful, and totally plant-based. I make them when I’m craving a cozy bowl of noodles drenched in a rich, savory sauce, but don’t want to spend more than 15 minutes in the kitchen. Whether it’s lunch, dinner, or a late-night bite, this recipe always comes through.
Why You’ll Love This Recipe
I love this recipe for how simple it is, yet it’s packed with so much flavor. It’s fully vegan, uses budget-friendly pantry staples, and gives me restaurant-style saucy noodles without the cost or effort. Plus, it’s easy to customize with whatever veggies or proteins I have on hand. The sauce clings to every noodle, making each bite seriously satisfying.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Ramen noodles (vegan-friendly, discard seasoning packet)
- Soy sauce or tamari
- Garlic, minced
- Ginger, grated
- Maple syrup or brown sugar
- Rice vinegar
- Toasted sesame oil
- Chili flakes or hot sauce (optional)
- Water or low-sodium vegetable broth
- Green onions, chopped (for garnish)
- Sesame seeds (optional, for garnish)
directions
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I cook the ramen noodles according to the package instructions, then drain and set them aside.
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In a skillet or wok, I heat sesame oil over medium heat and sauté the garlic and ginger until fragrant.
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I add soy sauce, maple syrup, rice vinegar, chili flakes (if using), and a splash of water or broth. I let it simmer for a minute to blend the flavors.
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I toss in the cooked noodles, making sure they’re well coated in the sauce.
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Once everything’s heated through, I serve the noodles topped with chopped green onions and sesame seeds.
Servings and timing
This recipe makes 2 generous servings and takes about 15 minutes total from start to finish. It’s perfect for a quick weeknight dinner or a fast meal whenever I’m short on time.
Variations
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I add sautéed mushrooms, spinach, or bell peppers for a veggie boost.
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For extra protein, I top it with crispy tofu or edamame.
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I like switching up the flavor by adding a spoonful of peanut butter for a creamy twist.
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If I’m out of ramen, I use soba noodles or rice noodles instead—it still tastes great.
storage/reheating
I store any leftovers in the fridge in an airtight container for up to 3 days. To reheat, I warm the noodles in a pan with a splash of water or broth to loosen the sauce. The microwave works too, just be sure to stir halfway for even heating.
FAQs
Are all ramen noodles vegan?
Not always. I check the label to make sure there are no eggs or dairy in the ingredients. Many instant noodles are vegan if I skip the seasoning packet.
Can I make this gluten-free?
Yes, I use gluten-free ramen or rice noodles and swap soy sauce for tamari or coconut aminos.
What can I use instead of sesame oil?
While sesame oil adds a lot of flavor, I’ve used olive oil or avocado oil in a pinch. For flavor, I sometimes add a little tahini.
How spicy is this dish?
It’s as spicy as I make it. I leave out the chili flakes or hot sauce for a mild version, or add extra if I’m in the mood for heat.
Can I double the recipe?
Definitely. I just double all the ingredients and use a large pan to make sure everything cooks evenly.
Conclusion
These saucy vegan ramen noodles are the kind of meal I turn to when I want comfort and bold flavor with barely any effort. They’re fast, flexible, and always delicious. Whether I’m cooking for myself or doubling it for a friend, this recipe never disappoints.
Print
Saucy Vegan Ramen Noodles in 15 Minutes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Vegan, Dinner, Quick Meals
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
These Saucy Vegan Ramen Noodles come together in just 15 minutes for the ultimate plant-based comfort meal. Rich, savory, and full of umami, they’re tossed in a glossy soy-sesame sauce with garlic and ginger. Fast, flexible, and totally satisfying—perfect for lunch, dinner, or a late-night craving.
Ingredients
- 2 packs vegan-friendly ramen noodles (seasoning packets discarded)
- 1 tbsp toasted sesame oil
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp maple syrup or brown sugar
- 1 tsp rice vinegar
- 1/4 tsp chili flakes or 1 tsp hot sauce (optional, to taste)
- 2–3 tbsp water or low-sodium vegetable broth
- 2 green onions, chopped (for garnish)
- 1 tsp sesame seeds (optional, for garnish)
Instructions
- Cook ramen noodles according to package instructions. Drain and set aside.
- In a skillet or wok, heat sesame oil over medium heat. Sauté garlic and ginger until fragrant, about 30 seconds.
- Stir in soy sauce, maple syrup, rice vinegar, chili flakes (if using), and water or broth. Simmer for 1–2 minutes.
- Add cooked noodles to the pan and toss until fully coated and heated through.
- Serve warm, topped with green onions and sesame seeds.
Notes
- Add sautéed mushrooms, spinach, or bell peppers for extra veggies.
- Top with crispy tofu, tempeh, or edamame for a protein boost.
- A spoonful of peanut butter in the sauce adds a creamy, nutty twist.
- Substitute soba or rice noodles for variety.
- Reheat leftovers with a splash of broth or water to loosen the sauce.
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