Spicy Ramen with Vegetables
Spicy Ramen with Vegetables
If you’re looking for a quick and satisfying meal, Spicy Ramen with Vegetables is your answer! This dish perfectly balances the bold flavors of spicy sauces with a variety of colorful vegetables, all enveloped in delicate ramen noodles. It’s not just delicious, it’s also a vibrant and healthy option that can be made in under 30 minutes.
Why Make This Recipe
There are countless reasons to try this Spicy Ramen with Vegetables. First and foremost, the combination of spices and sauces offers an explosion of flavor in each bite. The dish is also incredibly versatile, making it easy to adjust the spice level according to your preference. Moreover, packed with nutritious veggies like broccoli and carrots, this ramen is a wholesome meal that’s suitable for vegans and can be enjoyed as a hearty lunch or dinner.
How to Make Spicy Ramen with Vegetables
Making Spicy Ramen with Vegetables is easy and fun. Follow these simple steps to create a delicious bowl of comfort in no time!
Ingredients
- 250 g ramen
- 2 tbsp olive oil
- 160 g egg substitute (total weight with water optional)
- 1/2 red pepper (thinly sliced)
- 100 g mushrooms (thinly sliced)
- 100 g carrots (thinly sliced)
- 150 g broccoli (coarsely chopped)
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp vegan oyster sauce
- 1 tbsp chili sauce (optional)
- 150 ml water
- 2 spring onions (green part thinly sliced)
- 2 tsp sesame seeds
Directions
- Cook ramen in boiling water until al dente. Drain and rinse briefly with cold water to stop the cooking process.
- Heat olive oil in a large pan over medium heat. Add the egg substitute and cook briefly, stirring occasionally.
- Add the sliced red pepper, mushrooms, carrots, and broccoli. Sauté the vegetables until they are tender, about 3-4 minutes.
- Mix in the cooked ramen noodles, dark soy sauce, light soy sauce, vegan oyster sauce, chili sauce (if using), and 150 ml of water. Toss everything together until well combined.
- Continue to sauté for an additional 2-3 minutes until heated through and well-mixed.
- Top your ramen with sliced spring onions and sprinkle with sesame seeds.
- Serve immediately and enjoy!
How to Serve Spicy Ramen with Vegetables
For a beautiful presentation, serve the Spicy Ramen in deep bowls, allowing the colorful vegetables to stand out. A sprinkle of sesame seeds on top along with fresh spring onions not only adds to the visual appeal but also enhances the overall taste. Feel free to accompany the dish with lime wedges or additional chili sauce for an extra kick!
How to Store Spicy Ramen with Vegetables
If you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, simply warm in a saucepan over low heat, adding a splash of water if necessary to prevent drying out.
Tips to Make Spicy Ramen with Vegetables
- Use a variety of vegetables to make the dish more colorful and packed with nutrition.
- Adjust the level of chili sauce based on your heat tolerance; feel free to omit it for a milder dish.
- If you prefer a thicker sauce, reduce the amount of water added or cook the noodles a little longer with the sauce.
Variations
You can easily customize this recipe! Swap out the vegetables for whatever you have on hand or prefer—zucchini, snap peas, or baby corn work wonderfully. For added protein, consider including tofu or tempeh.
FAQs
1. Can I use regular eggs instead of egg substitute?
Yes! If you’re not following a vegan diet, you can substitute the egg substitute with scrambled eggs for added protein.
2. Is it possible to make this dish gluten-free?
Yes! Simply use gluten-free ramen noodles and ensure that all sauces are gluten-free.
3. How can I make this ramen spicier?
For an extra kick, add more chili sauce or include red pepper flakes to your mix.
Experience the joy of cooking and enjoy a delightful bowl of Spicy Ramen with Vegetables that’s both tasty and nutritious!
Spicy Ramen with Vegetables
Ingredients
Main Ingredients
- 250 g ramen
- 2 tbsp olive oil
- 160 g egg substitute (total weight with water optional)
- 1/2 piece red pepper (thinly sliced)
- 100 g mushrooms (thinly sliced)
- 100 g carrots (thinly sliced)
- 150 g broccoli (coarsely chopped)
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp vegan oyster sauce
- 1 tbsp chili sauce (optional)
- 150 ml water
- 2 pieces spring onions (green part thinly sliced)
- 2 tsp sesame seeds
Instructions
Preparation
- Cook ramen in boiling water until al dente. Drain and rinse briefly with cold water to stop the cooking process.
- Heat olive oil in a large pan over medium heat. Add the egg substitute and cook briefly, stirring occasionally.
Cooking
- Add the sliced red pepper, mushrooms, carrots, and broccoli. Sauté the vegetables until they are tender, about 3-4 minutes.
- Mix in the cooked ramen noodles, dark soy sauce, light soy sauce, vegan oyster sauce, chili sauce (if using), and 150 ml of water. Toss everything together until well combined.
- Continue to sauté for an additional 2-3 minutes until heated through and well-mixed.
- Top your ramen with sliced spring onions and sprinkle with sesame seeds.
- Serve immediately and enjoy!
