Ginger Scallion Ramen Noodles (Vegan)

Quick and easy vegan ramen noodles tossed in a flavorful ginger scallion sauce with sauteed vegetables. A perfect and satisfying lunch!

Prep Time

15 minutes

Total Time

30 minutes

Calories

420 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.47/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Ingredients

Servings

12ozRamen Noodles(Dried ramen noodles, check for vegan ingredients)

£1.20

6cupsVegetable Broth(Low sodium)

£1.00

2tablespoonsFresh Ginger(Minced)

£0.30

6stalksScallions(Thinly sliced, white and green parts separated)

£0.75

3tablespoonsSoy Sauce(Low sodium)

£0.25

2tablespoonsRice Vinegar

£0.15

1tablespoonSesame Oil

£0.30

1teaspoonMaple Syrup or Agave(Optional, for a touch of sweetness)

£0.10

0.5teaspoonRed Pepper Flakes(Or more to taste)

£0.05

2clovesGarlic(Minced)

£0.10

1cupBroccoli Florets

£0.50

1cupCarrots(Sliced)

£0.30

1Bell Pepper(Sliced (any color))

£0.70

1tablespoonNeutral Oil(Vegetable or canola oil)

£0.05

1tablespoonSesame Seeds(For garnish, optional)

£0.15

Total Cost

£5.90

£1.47 per serving

Instructions

1.
Cook the ramen noodles according to package directions in vegetable broth. Drain, reserving about 1/2 cup of the broth. Set aside.
2.
While the noodles are cooking, prepare the ginger scallion sauce. In a small bowl, combine minced ginger, sliced scallion whites (reserve the greens), soy sauce, rice vinegar, sesame oil, maple syrup (if using), and red pepper flakes. Set aside.
3.
Heat a wok or large skillet over medium-high heat. Add neutral oil. Add the minced garlic and cook for about 30 seconds, until fragrant.
4.
Add broccoli florets, sliced carrots, and bell pepper to the wok. Saute for 5-7 minutes, or until the vegetables are tender-crisp. Add a splash of reserved broth if needed to prevent sticking.
5.
Add the cooked ramen noodles and the ginger scallion sauce to the wok. Toss to coat the noodles and vegetables evenly.
6.
If the noodles seem dry, add a little of the reserved broth until the desired consistency is reached.
7.
Serve immediately, garnished with sliced scallion greens and sesame seeds (if using).

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My Notes

Nutrition Information

Nutrition per serving (325g)

420 kcal / 1757 kJ

Carbs

60g

23% of RDA

Fat

15g

21% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

8 g

9% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

Adjust the amount of red pepper flakes to your spice preference.

Feel free to add other vegetables like mushrooms, bok choy, or snow peas.

For a protein boost, add tofu or edamame to the stir-fry.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some of the sauce, so you may need to add a little water or broth when reheating.

Cooking Equipment

Large pot

Wok or large skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of red pepper flakes to your spice preference.

Feel free to add other vegetables like mushrooms, bok choy, or snow peas.

For a protein boost, add tofu or edamame to the stir-fry.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some of the sauce, so you may need to add a little water or broth when reheating.

Ginger Scallion Ramen Noodles (Vegan)

Ingredients

Instructions