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.
