Vegan Ramen Noodle Stir Fry

This recipe is easy to customize with different veggies and toppings and can be paired with your choice of protein like tofu, tempeh, egg, chicken or prawns.

Featuring instant ramen noodles and coleslaw mix for convenience, paired with a delicious homemade stir fry sauce, this recipe is easy to make but still delivers on flavour.

Noodle lover? I’ve got lots of recipes for you! Try these Cold Soba Noodles with Sesame Dressing, Garlic Chili Oil Noodles, Vegan Drunken Noodles or Miso Noodles next.

Stir Fry Sauce

• Soy Sauce or Tamari: Your choice of soy sauce or tamari. Use tamari if you need the recipe to be gluten-free and low sodium soy sauce if sodium content is a concern.
• Vegetarian Oyster Sauce: If you’re not vegan you can use regular oyster sauce, otherwise look online, in specialty stores or well-stocked grocery stores for vegetarian oyster sauce.
• Rice Vinegar: You can use seasoned or unseasoned rice vinegar.
• Sugar: You can use brown sugar, coconut sugar, maple syrup or cane sugar.
• Sesame Oil: Sesame oil or toasted sesame oil is suitable.
• Chili Garlic Sauce: I like sambal oelek but Sriracha sauce would also work.

Ramen Noodles

• Ramen Noodles: You’ll need two packages of instant ramen noodles. You will discard the seasoning packet so the flavour doesn’t matter. If you don’t have individual packets of noodles, you’ll need about 180 g of any quick-cooking ramen noodles.
• Oil: You can use olive oil, canola oil or another cooking oil you like to stir fry the vegetables.
• Green Onion: You’ll need roughly 1 bunch of green onion, also called scallions.
• Garlic: Raw garlic is best for the recipe.
• Coleslaw Mix: To keep things quick and easy, use a package of prepared coleslaw mix. Otherwise, use shredded green or Napa cabbage.

Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Additions

I wanted to keep this recipe quick and easy, so I went with just the coleslaw mix and green onion, however, ramen stir fry works well with just about any vegetable. Here are some additional fresh veggies or swaps to consider:

• sliced mushrooms
• onion
• thinly sliced or julienned carrots
• bean sprouts
• broccoli florets
• bok choy
• red bell peppers
• red cabbage, green cabbage or Napa cabbage
• peanuts or cashews
• snap peas or snow peas
• bell pepper
• baby corn
• edamame
• green beans
• bamboo shoots

Step 1: Bring a large pot of water to a boil for the noodles. Once that’s going, prepare the sauce by whisking all the sauce ingredients together in a small bowl. Set the sauce aside for now.

Step 2: Once the water is boiling, add the ramen noodles and cook them for just 1-2 minutes, using chopsticks or a fork to break them apart from their rectangular form.

We just want to rehydrate the instant ramen until it breaks up, being careful not to overcook them because they’re going to finish cooking in the pan.

Drain the noodles and rinse them under cold water to stop the cooking process.

Step 3: Next, heat 1 tbsp of cooking oil in a large skillet or wok over medium high heat.

Add the green green onions, cabbage mixture and garlic. If you’re adding any extra vegetables, add them now as well. Cook for roughly 2-3 minutes, stirring often until the cabbage is tender but still crisp.

Step 4: Add the cooked ramen noodles and stir-fry sauce and cook for 1 more minute, tossing the noodles in the sauce until they’re coated and have absorbed most of the sauce.

Serve your noodles hot from the pan topped with more green onions and sesame seeds. You may also enjoy a drizzle of toasted sesame oil and extra chili garlic sauce.

Other toppings you might enjoy are crushed peanuts or cashews, fried onions, cilantro, sriracha, kimchi or crumbled nori.

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