Quick Asian Ramen Noodles
Made in just 15 minutes, these Quick Asian Ramen Noodles are the perfect dinner for busy week nights that the whole family will enjoy!
Servings: 6 servings
Calories: 445kcal
Ingredients
SAUCE
- ¼ cup reduced sodium soy sauce or Tamari if GF
- ¼ cup vegetarian oyster sauce
- 3 tablespoons hoisin sauce
- ¼ cup mirin
NOODLES
- 2 teaspoon oil
- 4 teaspoon sesame oil
- 4 cloves garlic minced
- 1 onion sliced
- 12 ounces vegan ground "beef" OR 1 ½ blocks tempeh, sliced
- 2 ½ cups water
- 4 packets ramen noodles seasoning packets discarded*
- Optional garnish: green onions,sesame seeds, red pepper flakes
Instructions
- Mix together the sauce ingredients. Set them aside.
- Heat the oil in a large wok (or saucepan) over high heat. Add in the sliced onion and garlic and cook for about 1 ½ minutes or until golden.
- Add in the ground "beef" or tempeh and sauté until browned. If using vegan ground beef, use a wooden spoon to break up the meat as you go.
- Pour over the sauce, stir and allow it to cook for about 2-3 minutes until the onions and "beef" start to caramelize.
- Push the onions and "beef" to the sides of the wok and pour in the water and press in the ramen noodles. Allow the noodles to cook for about 1 minute on one side before flipping them over to cook another 30-45 seconds on the other side. Separate the noodles once soft and stir everything well to combine.
- Divide the noodles between bowls, top with roasted veggies (if using), optional garnishes and dig in!
Notes
*For a gluten-free option, use tamari instead of soy sauce and brown rice ramen noodles instead of wheat noodles.
Nutrition
Calories: 445kcal | Carbohydrates: 53g | Protein: 18g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 0.2mg | Sodium: 2016mg | Potassium: 422mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 4mg