Description
A flavorful and colorful Veggie Ramen recipe featuring a variety of fresh vegetables and a savory homemade sauce, cooked with instant noodles in a comforting vegetable broth. Perfect for a quick, nutritious, and satisfying meal.
Ingredients
Scale
Sauce Mix
- 1/4 cup dark soy sauce
- 1 tablespoon vegetarian/vegan oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon dark brown sugar
Vegetables and Aromatics
- 1 cup sliced onion
- 1.5 teaspoon minced garlic
- 1 teaspoon finely chopped ginger
- 1.5 cups roughly chopped spring onion (keep white and green parts separated)
- 1 cup sliced button mushrooms (any variety)
- 1 cup roughly chopped broccoli
- 1 cup red bell pepper juliennes
- 1 cup carrot juliennes
- 1 red chili pepper finely chopped
Main
- 5 packs instant noodles (75 grams each)
- 4 cups vegetable stock or water
- 2 tablespoon vegetable oil
Instructions
- Prepare Sauce Mix. In a bowl, combine the dark soy sauce, vegetarian/vegan oyster sauce, sesame oil, and dark brown sugar. Stir well and set aside.
- Sauté Aromatics. Heat vegetable oil in a large wok or skillet over medium heat. Add sliced onion, minced garlic, chopped ginger, and the white parts of the spring onion. Sauté until the onions become translucent and fragrant.
- Cook Mushrooms. Add the sliced mushrooms to the wok and sauté until the moisture released evaporates and they start to brown slightly.
- Add Vegetables. Add the julienned carrot, red bell pepper, broccoli florets, and chopped red chili peppers. Stir-fry on high heat for about 3 minutes to keep the vegetables crisp-tender.
- Add Sauce Mix. Pour the prepared sauce over the vegetables and sauté for another minute to coat everything evenly.
- Create Space for Broth. Push the vegetables to the side of the wok to clear a central space.
- Simmer Broth and Noodles. Pour in the vegetable stock into the center of the wok and let it come to a simmer. Place the instant noodle blocks on top of the simmering broth, allowing them to soften for 2 minutes.
- Flip Noodles. Gently flip the noodle blocks over to cook the other side for 1 to 2 minutes. Cover the pan with a lid to speed the process if desired.
- Finish and Serve. Sprinkle the green parts of the spring onions over the noodles and vegetables. Mix everything together gently with tongs, cook for another 2 minutes, then turn off the heat. Serve hot and enjoy your veggie ramen.
Notes
- Instead of vegetarian oyster sauce, any other Asian stir-fry sauce can be used to vary the flavor.
- Feel free to substitute or add vegetables of your choice such as tofu, sprouts, or baby corn for added texture and nutrition.
- If you use the seasoning packets that come with instant noodles, reduce the amount of soy sauce to avoid excess saltiness.
- More tips and tricks for this recipe are available in the full post, including suggestions on balancing flavors and cooking techniques.
