When it’s a weeknight, for me that means spending as little time in the kitchen as possible, so having dishes like this 15-Minute Vegan Ramen Stir Fry in my recipe toolbox is a must.
I’ve always loved stir fry meals, they usually don’t take long to make, mean you can use whatever veg is currently in the fridge, the protein you’re feeling for the day, if you’re in the mood for noodles, rice, or just veggies… it’s just such a versatile dish!
This 15-Minute Vegan Ramen Stir Fry is:
filled with a creamy sauce for an on point ramen noodle bowl
packed with veggie protein
tons of delicious smoked tofu bites
delicious umami flavour that I just can’t get enough of!
If you’re into stir fry, don’t forget to check out my some other recipes on here.
1 block smoked tofu, chopped into bite size pieces
Enough ramen noodles for 2
2 tablespoon tahini
2 teaspoon dark miso paste
Juice of ½ lemon
Heat up the oil in a wok and add the garlic and ginger. Fry for about 1 minute, stirring often.
Add in the mushrooms, broccoli, bok choi, tofu, soya, and lemon juice and stir to combine. Keep cooking on high heat and stirring often until the broccoli is tender and the bok choi wilted, around 6-8 minutes.
While that cooks, cook your ramen noodles according to packet instructions. Should take 2-3 minutes. Drain and transfer to the pan with the veggies.
Make the sauce by mixing together all the ingredients, adding some water to thin if needed. Pour onto the veggies and noodles.
Toss everything to combine and serve with some extra soya sauce, if wanted. Other yummy extras would be sesame seeds, coriander (cilantro), and some chilli flakes.
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Hi, I'm Teffy, a qualified Nutritionist and avid foodie. This blog is all about inspiring a balanced life through delicious and wholesome foods, with not a diet in sight. Healthy eating shouldn't be hard and stressful, it should be easy and fun - Working with my clients they are constantly amazed that yes, food can taste great AND be good for you!