Vegan Ramen Stir Fry Recipe (2024)

FAQs

How to make instant ramen better vegan? ›

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.

To do so, follow the package instructions for cooking the noodles, but reduce the recommended cooking time by 2 minutes. You'll know the ramen is ready to drain when the noodles are still slightly chewy! Use a wok if you have one.

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.

Adding Vegetables to Instant Ramen

But it's pretty simple to add a bit of roughage to your starch. 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.

Eggs are a great way to add flavor and protein to your package of ramen.

Up the umami flavor by adding soy sauce.

For the fastest and simplest way to boost the salty, savory flavor of instant ramen, add a splash of soy sauce. "Soy sauce can enhance the flavor and complexity of the instant ramen," Riley said. "If you prefer spice, throw in some chili sauce as well."

Here's why: Ramen noodles are made with an ingredient like sodium carbonate, which is partly responsible for their springy, chewy texture. If you don't want this ramen noodle component altering the clarity of your broth, cooking fresh noodles wholly in broth is not a shortcut to take.

For vegetarians, in place of the chicken stock and chicken, use vegetable stock and 400g mushrooms (any type), sliced and fried in a splash of vegetable oil with salt and pepper, or use a handful or two of cooked leftover green veggies. 4. Use sachets of 'straight-to-wok noodles' (or similar), if you prefer.

Finally, egg noodles and ramen noodles have a virtually identical taste and texture. It takes a discriminating palate to tell the difference. For all of these reasons, many people just assume that ramen noodles are egg noodles. With all of that being said, you can use egg noodles as a substitute for ramen in a pinch.

Ramen is not inherently unhealthy, but the flavor packet provided in instant ramen does contain high amounts of sodium. Diets high in sodium are associated with an increased risk of developing high blood pressure, a leading cause of stroke and heart disease, according to the Centers for Disease Control and Prevention.

Is it OK to eat ramen every day? ›

You'd also be surprised at the bounty of ramen options out there—dry and wet, spicy and mild, and even some that include meat. Regardless, it's definitely not something I would recommend on a daily basis; doing so long-term is said to incite high blood pressure and a higher chance of getting diabetes and heart disease.

Tofu- Firm tofu works best if you want to fry before adding to the broth, however if you're making it all in one pot, a silken tofu will also work.

1. Shoyu. Shoyu is the Japanese word for soy sauce and this lighter-style ramen — which can appear clear-brown or darker and cloudy — is flavored with exactly that. It's the single most commonly found type of ramen and was invented in 1910 at a ramen shop named Rairaiken in Tokyo's Asakusa neighborhood.

Narutomaki is simple, healthy, and flavorful. It's also really unique-looking with its pink spiral and fluffy cloud shape, so it'll no doubt add a bit of extra pizzazz to your instant ramen cup.

PIMPED UP PACKET RAMEN🍜 Feeling boujee on a budget Recipe: -Add 1 crushed garlic clove, the sliced whites of 2 spring onions and a good grating of ginger to a hot pan with 1 tsp neutral oil, fry for about 1 minute until fragrant -Next add in 1 tsp mirin, 1 tbsp soy sauce, 1 tsp sesame sauce, boiling water (amount ...

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.