Vegan & Gluten Free Ramen Noodle Stir Fry

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13 years ago, my husband and I were stationed in Okinawa, Japan. We immersed ourselves in the culture and one of our favorite things to do was to go explore new restaurants. Ramen was always one of my husband’s favorites. This delicious gluten free and vegan ramen stir fry brings me back to those days. This is a quick and easy weeknight dinner and can be prepared in less than 30 minutes. Packed full of tasty and delicious vegetables and saucy noodles, this is sure to be added to your list of family favorites.

Ingredients

• Brown rice ramen:  I’ve found this at Whole Foods or Costco.
• Gluten free soy sauce: Make sure to check your bottle to make sure it gluten free. We purchase organic when possible.
• Toasted sesame oil
• Cornstarch– this is used to thicken your sauce
• Fresh or Minced Garlic
• Ginger– I use powdered but fresh would work also.
• Shredded Cabbage: To make my life easier I usually buy a bag of coleslaw that has green and purple cabbage already shredded and ready to go. 
• Shredded carrots
• Broccoli slaw: Again, I usually buy a 12 oz. bag of vegetable stir fry. This already has broccoli slaw, broccoli, florets, and snow peas
• Snow peas
• Broccoli florets

How to Make Ramen Noodle Stirfry

To prepare your stir fry sauce whisk together soy sauce, sesame oil, ginger, and garlic. Set aside to thicken. In a large sauté pan, add minced or chopped garlic. Stir in cabbage shreds, shredded carrots, broccoli slaw, snow peas, and broccoli florets. Add in a splash of water and cover, stirring occasionally until vegetables are softened and steamed. In a medium pot bring water to a boil, add in 3 ramen noodle cakes. Cook for 3 minutes, and drain. Pour your cooked ramen into your vegetables and toss. Lastly pour in your stirfry sauce and toss to coat evenly. Let cool 5 minutes and serve. 

Vegan and Gluten Free Ramen Stir Fry

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Course Main Course

Ingredients

  

• 3 gluten free ramen noodle patties
• 1/2 cup gluten free soy sauce
• 1 Tbsp sesame oil
• 1 Tbsp cornstarch
• 1 tsp garlic for stir fry sauce minced or fresh is fine
• 16 oz bag shredded cabbage (coleslaw mix)
• 1 tsp garlic for veggie stir fry minced or fresh is fine
• 1 cup shredded carrots
• 1 12 oz. ag vegetable stirfry veggies (this contains broccoli slaw, broccoli florets, snow peas)

Instructions

 

• To prepare your stir fry sauce whisk together soy sauce, sesame oil, ginger, and garlic in a small bowl. Set aside to thicken.
• In a large sauté pan, add minced or chopped garlic. Stir in cabbage shreds, shredded carrots, broccoli slaw, snow peas, and broccoli florets. (Coleslaw and vegetable stirfry mix)

  Add in a splash of water and cover, stirring occasionally until vegetables are softened and steamed.
• In a medium pot bring water to a boil, add in 3 ramen noodle cakes. Cook for 3 minutes, and drain.
• Pour your cooked ramen into your vegetables and toss.
• Lastly pour in your stirfry sauce and toss to coat evenly. Let cool 5 minutes and serve.