Instead of eating ramen noodles in soup, try an easy ramen noodle stir fry loaded with vegetables and a light miso-based sauce! Prepare this ramen noodle stir fry recipe in under 30 minutes!
When I planned my menu this week, I decided to make a ramen noodle stir fry recipe for dinner. Although most people associate soup with ramen noodles, ramen noodle stir fry is a quick and easy meal. Easy ramen noodle stir-fry only takes minutes to prepare with a few simple ingredients. I don’t know about you, but I’m excited any time I can make dinner in under 20 minutes!
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Surprisingly, finding vegan ramen noodles can sometimes be challenging. I buy my rice ramen noodles on Amazon when I can’t find them at Costco, Sprouts, or Whole Foods. I prefer Lotus Foods Ramen Noodles because they are oil-free and easy to prepare.
What Ramen Noodle Brands are Vegan?
- Dr. McDougall’s Right Foods: These are ramen noodle cups that require water and a microwave. Although I love these noodle cups, these noodles are more like a soup and not for a ramen noodle salad. They come in four flavors: spring onion, miso, chicken, and hot and sour.
- Nissin Top Ramen: This brand comes in two flavors: chili and soy
- Koyo: Koyo has plenty of vegan flavors, including Garlic Pepper, Lemongrass Ginger, and Shiitake Mushroom.
- Lotus Foods: Lotus Food’s Rice Ramen collection contains numerous vegan flavors. Made of brown rice and millet, II love these oil-free ramen noodles and use them often in soups, salads, and main dishes.
These noodles are great for Ramen noodle soup or salad, but they are also excellent as a noodle in a stir fry. First, rice ramen noodles are gluten-free and made of rice and millet.
Secondly, ramen noodles are low in fat and calories. So, with that being said, I use these noodles as often as possible when eating pasta.
Ramen Noodle Stir Fry Ingredients
- Broccoli: Broccoli has a reputation as a superfood. It is low in calories but contains a wealth of nutrients and antioxidants that support many aspects of health.
- Mushrooms: I used white Cremini mushrooms.
- Green Onions: scallions have the sharp, somewhat-spicy, peppery flavor that white and yellow onions produce. This makes them an excellent substitute for small amounts of chopped onions in a pinch.
- Red Cabbage: Red cabbage has a great dose of Vitamin C, making it an antioxidant-rich immune booster. Compared to green cabbage, red cabbage contains 10x more vitamins, cancer-fighting flavonoids, and a winning amount of antioxidants that improve eye, teeth, bone, & immune health.
- White Cabbage: White cabbage is a large, round cabbage that’s pale-green to white. Their sweet and mild taste makes them a great addition to salads such as coleslaw. White cabbage is a large, round cabbage from pale green to white.
- Red Bell Pepper: Red bell peppers are sweet and vibrant red.
- Ginger: Fresh ginger is sweet and tangy and provides fabulous flavor.
- Ramen Noodles: I used Lotus Ramen noodle blocks I bought at Costco to make this ramen noodle stir fry recipe.
- Vegetable Broth: I use a little vegetable broth to prevent the vegetables from sticking. It is also a way to cook without oil.
Ramen Noodle Stir Fry Ingredient Substitutions
- If you aren’t a broccoli fan, try cauliflower as a substitute.
- Baby portobello mushrooms are an excellent substitute for ramen noodle stir fry.
- Use white or yellow onions instead of green onions.
- Choose any cabbage, such as savoy, Napa, or green cabbage.
- Baby bell peppers taste similar to red bell peppers but offer a variety of beautiful colors.
- Converting fresh ginger to ground ginger and vice versa is easy. You’ll need to use more because ground ginger is more concentrated. For every ¼ teaspoon of ground ginger, use 1 tablespoon of fresh-grated ginger in recipes. This works in the opposite direction as well.
- Use a small amount of water instead of vegetable broth to prevent the vegetables from sticking in the wok.
How to Make Stir Fry Ramen Noodles
- Step 1: First, start with a clean oil-free wok on medium-high, and begin with the garlic, mushrooms, and scallions.
- Step 2: Add the broccoli florets once the mushrooms and onions brown.
- Step 3: Because broccoli needs to cook a little longer than all the other vegetables, keep the heat high and toss the broccoli around with a wooden spoon to cook all the florets for about 5-6 minutes.
- Step 4: Add the cabbages and red peppers and toss them together, cooking the vegetables for 5 minutes.
- Step 5: Since the noodle only requires 4 minutes to cook, the meal is ready in under 20 minutes.
- Step 6: When the noodles are boiled and drained, add them to the wok and toss them into the vegetables.
- Step 7: Next, add the optional tofu marinated in miso sauce, stir to combine, and serve.
Stir Fry Sauce Ingredients
Since I love Asian food of all kinds, I made an oil-free miso-based dressing for this recipe. Despite the time it takes to make sauces and dressings homemade, the results are worth the effort.
Bottled condiments and dressings have a lot of processed ingredients and hidden sugar.
If you make your dressings and sauces at home, you will soon discover how healthier they are. And they also taste better.
- White Miso Paste: White miso has a mild umami flavor with a mellow, nutty sweetness and is the mildest of the many different kinds of miso
- Water: The water thins the sauce.
- Rice Wine Vinegar: The rice vinegar has a tangy yet sweet taste.
- Grated Fresh Ginger: Fresh minced ginger is sweet yet tangy.
- Chili Paste: A chili paste is much thicker in consistency and usually includes more chili peppers as the primary ingredient. A chili sauce has a thinner consistency and often contains other ingredients.
- Soy Sauce: Soy sauce gives the sauce a salty, umami flavor.
- Garlic: I prefer fresh garlic cloves whenever possible for the best flavor.
- Pure Maple Syrup: Maple syrup provides a little sweetness.
- Cilantro: Cilantro adds a fresh earthy taste to teh stir-fry sauce.
- Freshly Ground Black Pepper: Sure, pepper packs heat, but when it’s freshly ground, it’s also fruity and bright, and its interplay with different foods and textures is varied and nuanced.
Stir Fry Sauce Ingredient Substitutions
- Yellow miso is very similar to white miso and can be substituted in the ramen stir fry recipe.
- Champagne vinegar is similar to rice vinegar.
- Use ¼ teaspoon of ground ginger for every 1 tablespoon of fresh ginger called for in a recipe.
- Chili pasta varies in degrees of heat. If you like it spicy, choose a spicy version; if you don’t like spice, choose a sweet chili paste. Both work well for this recipe.
- Choose Tamari or coconut aminos instead of soy sauce for a gluten-free option.
- Date syrup or agave replaces maple syrup in recipes.
- If you don’t like cilantro, choose basil instead.
Optional Tofu
Whenever I cook tofu, I prefer extra firm or sprouted tofu. This is because it requires less pressing. And sprouted tofu doesn’t require any pressing.
Next, marinate the tofu overnight with soy sauce and rice vinegar. If you like it a little spicy, add a little Sriracha.
Even though I prefer air-frying tofu for this recipe, not everyone has an air fryer. Therefore, other cooking options are available, so you don’t miss out on this fabulous ramen stir fry recipe.
Air-Frying Tofu
- Follow the same pressing and marinating process.
- Set the air fryer temperature to 375 degrees.
- Cook for 10-15 minutes, shaking the basket a couple of times through the cooking process.
Baking Tofu
- Follow the same pressing and marinating process.
- Then, preheat the oven to 400 degrees.
- Place cut or uncut tofu on a silicone baking mat or parchment paper
- Cook for 15 minutes.
- Remove from oven and flip tofu over; cook for an additional 15 minutes.
Grilling Tofu
- Preheat the grill to low.
- Place a grill mat on the grill (you can also use a grill pan, or if you are careful, place the tofu directly on the grill.
- Cook for about 8 minutes on each side
- Remove from the grill and place back in the marinade until ready to use.
- Then, cut it into strips or cubes.
Recipe FAQs
Cook the ramen noodles before adding them to the stir fry, which takes 4 minutes.
Not all ramen noodle brands are vegan; some contain fish sauce, chicken, or beef broth.
Yes, microwave it on the reheat setting or toss it back in a wok for a few minutes. Or, I like it cold the next day!
Tips
- Never add the stir-fry sauce until all the vegetables are cooked and the cooked noodles are tossed into the vegetables.
- Cook the vegetables in stages, so to avoid overcooking.
- Keep the vegetables moving so everything cooks evenly.
- Marinating the tofu overnight gives it more flavor.
- Prepare the tofu ahead of time; it warms up fabulously in the stir-fry and saves time.
- Serve with peanuts and cilantro for a bonus.
Try this quick and easy ramen noodle stir fry this week for dinner. Don’t expect to have any leftovers!
More Vegan Asian Options
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📖 Recipe
Easy Ramen Noodle Stir Fry
Instead of eating ramen noodles in soup, try an easy ramen noodle stir fry loaded with vegetables and a light miso-based sauce! Oil-free and gluten-free, this delicious meal takes under 30 minutes to prepare from start to finish.
Instructions
Noodles
Bring a large pot of water with a pinch of salt to a boil.
Add the Ramen noodles.
Stir and cook for 3-4 minutes according to package directions.
Drain the noodles n a colander and set aside.
Making the Stir Fry
In a large Wok, cook garlic, ginger, and green onion until translucent over medium heat.
Add mushrooms; cook until browned; add a little vegetable broth if sticking.
Add broccoli and stir fry for approximately 5-7 minutes, stirring frequently.
Now, add the peppers and both cabbages.
Cook for another 3 minutes, tossing the vegetables so they all cook evenly.
Next, add the cooked ramen noodles.
Add tofu if using it.
Stir to reheat, and add the sauce last.
Toss in the wok until the noodles are covered.
Notes
- Never add the stir-fry sauce until all the vegetables are cooked, and the cooked noodles are tossed into the vegetables.
- Cook the vegetables in stages, so to avoid overcooking.
- Keep the vegetables moving so everything cooks evenly.
- Marinating the tofu overnight gives it more flavor.
- Prepare the tofu ahead of time; it warms up fabulously in the stir-fry and saves time.
- Serve with peanuts and cilantro for a bonus.
Nutrition
Serving: 6gCalories: 221kcalCarbohydrates: 37gProtein: 18gFat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: -4gSodium: 569mgPotassium: 1487mgFiber: 11gSugar: 13gVitamin A: 2917IUVitamin C: 317mgCalcium: 204mgIron: 4mg
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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