Go Back
A bowl of easy vegan saucy ramen noodles garnished with green onions and sesame seeds.

Easy Vegan Saucy Ramen Noodles

Quick and customizable Easy Vegan Saucy Ramen Noodles elevated with a homemade sauce and fresh vegetables for a wholesome, comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

Noodles and Sauce
  • 2 cups Vegetable Broth Homemade or store-bought, look for organic if possible.
  • 1/4 cup Soy Sauce Low-sodium for a healthier option.
  • 1 tablespoon Sesame Oil Adds nutty richness.
  • 1 teaspoon Ginger (grated) Fresh ginger enhances flavor.
  • 2 cloves Garlic (minced) Fresh garlic is preferred.
  • 1 pack Instant Ramen Noodles Look for vegan-friendly brands.
Vegetables and Garnish
  • 1 cup Spinach Use any leafy green of choice.
  • 1 cup Bell Peppers (sliced) Use any color bell pepper.
  • 1 cup Carrots (diced) Can substitute with other seasonal veggies.
  • 2 tablespoons Green Onions (chopped) For garnish, could substitute with chives.

Method
 

Preparation
  1. Cook the instant ramen noodles according to the package instructions, about 3 minutes. Drain and set aside.
  2. Prep all the vegetables by chopping and measuring them out and have them ready for use.
Cooking
  1. In a pan, heat 1 tablespoon of sesame oil over medium heat. Add minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
  2. Whisk in vegetable broth and soy sauce, bring to a gentle simmer for about 5 minutes.
  3. Add the chopped vegetables and sauté for another 3-4 minutes until tender yet vibrant.
  4. Combine cooked noodles with the sauce and vegetables, tossing everything together. Cook for an additional minute.
  5. Serve hot in bowls, garnished with chopped green onions and additional sesame oil if desired.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can prepare the sauce and chop vegetables a day in advance.