Spicy Ramen with Vegetables
A quick and satisfying meal that balances bold flavors with colorful vegetables in delicate ramen noodles, perfect for a hearty lunch or dinner.
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!
Notes
For a beautiful presentation, serve the Spicy Ramen in deep bowls. Adjust chili sauce based on your heat tolerance. Store leftovers in an airtight container in the refrigerator for up to 2-3 days.