Vegan Ramen Stir Fry Recipe (2024)

FAQs

Can you just crack an egg into instant ramen? ›

In a medium bowl, combine the noodles and the seasoning packet with 2 cups of water and microwave on high power until the noodles are cooked, 4 minutes. Stir the noodles and crack the egg on top. Microwave on high power until the egg white is just cooked through but the yolk is still runny in the center, 1 minute.

Miso paste: Replace a seasoning packet with a scoop of miso for complex, umami flavor in this easy instant ramen recipe. Creaminess: Try adding a tablespoon of vegan mayonnaise, peanut butter, or tahini for rich creamy vegan ramen.

Use a wok if you have one.

This helps infuse the sauce flavor into the noodles and veggies and adds depth of flavor and richness.

Vegan ramen can indeed be a healthy meal when it's made from nutritious ingredients. The dish overall is well-balanced containing carbohydrates, protein, fibre, some healthy fats and a good amount of vitamins and minerals. As the vegetables are lightly steamed they hold on to their nutritional benefits well.

If you want to add a poached egg to Ramen, start by boiling your Ramen in 2 cups of water for 90 seconds. Then, stir in your seasonings and crack a raw egg into the pot of water. Place a lid on the pot, turn off the heat, and let it sit for 2 minutes to cook the egg and finish the noodles.

Heat oil in a nonstick skillet over medium heat; cook and stir onion until fragrant, about 2 minutes. Add noodles and stir for 2 minutes more. Whisk eggs, water, and salt together in a bowl; pour into the same skillet as the noodle mixture. Cook and stir eggs until set and cooked through, 2 to 4 minutes.

Roasted sweet potatoes make a good topping while also thickening up the broth and giving it a rich, creamy texture when combined with pureed roasted garlic.

Mazesoba, often called Mazemen here in the US, is Japanese brothless ramen that originated in Nagoya. The thick, chewy noodles are mixed with well-seasoned minced pork, garlic chives, green onion, nori seaweed, katsuobushi powder, and sous vide egg yolk.

You can use soba or ramen noodles in stir fries, but they don't have the same texture and thickness. Choose thicker ramen noodles to substitute in dishes with broths.

Can I put hoisin sauce in ramen? ›

Let's make a satisfying bowl of ramen noodles! These thick & sticky Hoisin Noodles are simple but so flavorful. Peanut butter and hoisin sauce join forces for an absolutely delicious sauce to coat the noodles. Plus they are easy to assemble, and you can customize as desired.

Add the noodles: Swirl another tablespoon of oil around the hot wok. Add the noodles and use two spatulas to gently toss the noodles with the other stir-fry ingredients, like tossing a salad. Do this a few times until the ingredients are mixed.

Ramen is basically a big bowl full of sodium

Aside from a bowl of empty calories, the real health culprit here is that packet of seasoning that gives noodles their flavoring. Sure, it makes them tasty enough for you to choke them down, but that little seasoning packet is one big sodium bomb.

Adding Vegetables to Instant Ramen

Quick-cooking vegetables like baby spinach, romaine lettuce, bean sprouts, thinly sliced cabbage, watercress, and scallions (amongst others) can be stirred into the soup right before serving. They should wilt in a matter of seconds.

Beat an egg with a fork in a seperate bowl. As the noodles are cooking Slowly pour the egg into the mix like you would if you were making regular egg drop. Stir it up. When noodles are done cooking add seasoning packet, a little soysauce and garnish with chives.

Try a vegan version of the infamous TikTok ramen for a quick, easy, and satisfying recipe. Skip the broth, and instead mix ramen noodles with a sweet and spicy soy sauce, Just Egg, and Everything Bagel Seasoning. Top it all off with fresh Chinese chives for the perfect lunch or dinner!

Meanwhile, crack an egg (or 2, or 3!) into a small cup. 2With a spoon, begin stirring the boiling water in a large, circular motion. 3When the water is swirling like a tornado, add the eggs. The swirling water will help the egg white wrap around itself as it cooks.

You want to start with your soup at a strong boil. While continuously and decisively stirring the pot, pour in the egg mixture as slowly as you can from a small pitcher or another tool with a spout. Be careful not to stir it too vigorously, or it will emulsify into the soup.