Ingredients
Scale
- 8 oz ramen noodles (preferably instant or fresh)
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1/4 cup soy sauce or tamari for gluten-free option
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup or agave nectar
- 1 cup vegetable broth
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 2 cups baby spinach or bok choy
- Optional toppings: sliced green onions, sesame seeds, chili flakes
Instructions
- Gather all ingredients and prepare vegetables by slicing mushrooms and shredding carrots.
- Cook ramen noodles in boiling water for 3-4 minutes. Drain and set aside, reserving some pasta water.
- In a large skillet or wok, heat sesame oil over medium heat. Add minced garlic and grated ginger, sauté for 1 minute.
- Pour in soy sauce, rice vinegar, and maple syrup. Stir to combine.
- Add sliced mushrooms and shredded carrots; cook for 3-4 minutes until tender.
- Pour in vegetable broth and bring to a simmer. Add greens (spinach or bok choy), cook for 2 minutes until wilted.
- Add cooked ramen noodles to the skillet and toss to coat with the sauce. Add reserved pasta water if needed for desired consistency.
- Serve immediately, garnished with green onions, sesame seeds, or chili flakes.
Notes
- Use fresh vegetables for the best flavor and texture.
- Adjust the sauce ingredients for more sweetness or saltiness as preferred.
- This dish can be customized with different vegetables or proteins like tofu or tempeh.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 0 mg
