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Home » Recipe

Veggie ramen

Published: Nov 5, 2020 · Modified: Mar 6, 2023 by Vandana Chauhan. This post may contain affiliate links.

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Veggie ramen is a delicious, quick, and easy one-pot instant noodle recipe that gets ready in just 25 minutes. Loaded with a lot of healthy vegetables, this slurpy vegetarian ramen recipe is a must-try for every ramen lover. 

vegetarian ramen noodles lifted above a plate of ramen with chopsticks

Who doesn't love a quick and easy one-pot dinner recipe that gets ready within minutes and tastes delicious? At least a lazy cook like me definitely does.

And, if you are also like me - someone who loves cooking but doesn't like spending hours in the kitchen making complicated recipes, then today's recipe instant ramen with vegetables is perfect for you.

This easy vegetable ramen gets ready within 25 minutes and tastes delicious.

Jump to:
  • What's needed to make veggie ramen?
  • Ingredient notes:
  • How to make (step by step process)?
  • How to serve?
  • Storing, freezing, and reheating tips
  • Vegetable ramen bowl topping ideas
  • Recipe tips and tricks
  • Frequently asked questions
  • More easy ramen or noodle recipes
  • Recipe

What's needed to make veggie ramen?

Ingredients for vegetarian instant ramen

Ingredient notes:

  • Instant noodles: Any type of instant noodles can be used to make this veggie ramen recipe.
  • Mushrooms: I have used white button mushrooms. You can use any type of mushroom you prefer.
  • Vegetables: I have used carrots, bell peppers, and broccoli. You can use vegetables of your choice. Some other vegetables that go well with ramen are green beans, peas, snow peas, cauliflower, cabbage, etc.
  • Vegetable stock: Vegetable stock makes this vegetable ramen taste better but if you don't have that use water to cook ramen.
  • Spring onion: Bok choy or spinach can be used too
  • Hot chili pepper: I have used Thai red chili, use whichever hot chili pepper is available to you. Skip if you don't want to add heat to the dish.
  • Brown sugar: I prefer dark brown sugar and recommend using it in this recipe. However, you can also use light brown sugar, palm sugar, or regular white sugar.
  • Oyster mushroom sauce: I am a vegetarian so have used oyster mushroom sauce. You can also use regular oyster sauce or any other Asian stir fry sauce of choice.
  • Soy sauce: Use dark soy sauce in this recipe
  • Sesame oil: It gives a nice nutty flavor to Asian dishes. Make sure not to add a lot of sesame oil to your recipe otherwise, the dish will start tasting bitter.
  • Vegetable oil: Canola oil or olive oil can be used too.

How to make (step by step process)?

Making this vegetarian ramen is very simple. It takes less than 25 minutes to get ready from start to finish. Just follow the following simple steps:

Collage of images of steps 1 to 4 of ramen with vegetables recipe.
Steps 1 to 4 of ramen with vegetables recipe.

Step 1: Heat vegetable oil in a large wok or skillet. Add sliced onion, minced garlic, chopped ginger, and the white part of spring onion.

Step 2: Saute until the onion turns translucent.

Step 3: Add chopped mushrooms.

Step 4: Cook until the moisture released by the mushrooms dries up.

Collage of images of steps 5 to 8 of ramen with vegetables recipe.
Steps 5 to 8 of ramen with vegetables recipe.

Step 5: Add chopped vegetables and saute on a high flame for 2-3 minutes.

Step 6: While the vegetables are getting cooked, mix soy sauce, oyster mushroom sauce, sesame oil, and brown sugar, in a bowl.

Step 7: Add the sauce mix to sauteed vegetables and saute for a minute.

Step 8: Push the vegetables towards the edges of the wok to create some space in the middle.

Collage of images of steps 9 to 12 of ramen with vegetables recipe.
Steps 9 to 12 of ramen with vegetables recipe.

Step 9: Add vegetable stock in the middle of the wok and let it simmer.

Step 10: Put instant ramen on top of the simmering stock and leave like that for around 2 minutes. You may cover the wok to fasten the process.

Step 11: When the noodle strands start becoming softer flip the ramen blocks over and cook the other side too for 1-2 minutes.

Step 12: Add chopped spring onion greens and mix with a pair of tongs. Cook for another 2 minutes and then switch off the stove.

Your quick and easy veggie ramen is ready to be enjoyed!

Vegetable instant ramen served on a black plate and more ramen in the background

How to serve?

This vegetable ramen is a complete meal in itself and you don't need any dish on the side.

However, if you still want you can serve a light Asian soup or an Asian stir-fried dish like chili garlic tofu, garlic broccoli, or baked cauliflower Manchurian on the side.

Storing, freezing, and reheating tips

To store, transfer to an airtight container and refrigerate. It will be fine for 2-3 days.

You can also freeze cooked ramen in freezer-safe containers for up to 3 months.

To reheat the frozen ramen, thaw it first then transfer to a microwave-safe container. Microwave for a few minutes, stirring once or twice in between until evenly heated.

Alternatively, transfer the thawed ramen to a wok, add a few tablespoons of water, and cover the wok with a lid. Heat on a medium flame, stirring 2-3 times in between.

Vegetable ramen bowl topping ideas

For a fancier dish, you can add some toppings to your ramen bowl. Some ramen topping suggestions are given below:

  • Roasted peanuts
  • Bean sprouts
  • Fried onion
  • Fried garlic
  • Chili flakes
  • Bean sprouts
  • Fried/ baked tofu
  • Fried noodle strands
  • Toasted sesame seeds
  • Fresh cilantro
  • Seaweed

Recipe tips and tricks

  • Feel free to add other vegetables of choice like cabbage, green peas, French beans, cauliflower, snow peas, etc.
  • Don't overcook the vegetables, they should remain slightly crunchy.
  • I did not use the seasoning that comes with instant noodles, you can use that too if you want. However, in that case, add less soy sauce otherwise the dish may turn too salty.
  • Instead of oyster mushroom sauce, any other Asian stir fry sauce can be used too.
  • Drizzle some toasted sesame oil once the dish is ready. It gives the dish a very nice nutty flavor.
  • Use a large wok or skillet to make this recipe. It will make stirring the noodles easier and the dish will also get cooked evenly.
  • Stir fry the vegetables and noodles on a high flame.

Frequently asked questions

How to make vegetable ramen spicy?

The vegetable ramen recipe that I have shared here is not very spicy. But if you want to make hot and spicy vegetarian ramen then just add a few teaspoons of chili oil or any hot sauce of your choice.

You can also add more chopped chili peppers to the dish for extra heat.

Another way of making spicy vegetable ramen is to use spicy instant noodles and add their seasonings to the sauce mix.

More easy ramen or noodle recipes

Looking for more easy ramen or noodle recipes? Don't miss checking the following links:

  1. Peanut butter noodles
  2. Easy chili garlic noodles
  3. Thai curry noodles
  4. Vegetable teriyaki noodles
  5. Vegan pad thai
  6. Mushroom noodles
  7. Creamy vegetable noodle soup
  8. Tofu noodle soup
Vegetable instant ramen served on a white plate with a bowl of chili peppers and more ramen in the background

If you try any of my recipes, please rate ⭐⭐⭐⭐⭐ it on the recipe card and also leave your feedback in the comments section below. You can also follow me on Facebook, Pinterest, Instagram, and subscribe to my youtube channel.

Recipe

vegetarian ramen noodles lifted above a plate of ramen with chopsticks

Veggie ramen

Veggie ramen is a delicious, quick, and easy one-pot instant noodle recipe that gets ready in just 25 minutes. Loaded with a lot of healthy vegetables, this slurpy vegetarian ramen recipe is a must-try for every ramen lover. 
4.64 from 19 votes
Print Pin Rate
Course: Main Course
Cuisine: Asian
Diet: Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 5
Calories: 181kcal
Author: Vandana Chauhan

Equipment

  • 1 large wok or skillet

Ingredients

  • 5 packs instant noodles 75 gms each
  • 1 cup sliced onion
  • 1.5 teaspoon minced garlic
  • 1 teaspoon finely chopped ginger
  • 1.5 cups roughly chopped spring onion keep white and green part separated
  • 1 cup sliced button mushrooms use any mushroom variety of your choice
  • 1 cup roughly chopped broccoli
  • 1 cup red bell pepper juliennes
  • 1 cup carrot juliennes
  • 1 red chili pepper finely chopped
  • 4 cups vegetable stock/ water
  • ¼ cup dark soy sauce
  • 1 tablespoon vegetarian/ vegan oyster sauce You can also use any other Asian stir fry sauce
  • 1 tablespoon dark brown sugar
  • 1 teaspoon sesame oil
  • 2 tablespoon vegetable oil

Instructions

  • In a bowl, mix soy sauce, oyster sauce, sesame oil, and brown sugar. Keep the mix aside.
  • Heat vegetable oil in a large wok or skillet. Add onion, garlic, ginger, and the white part of spring onion. Saute until the onion turns translucent.
  • Add mushrooms and saute until the moisture released by them dries up.
  • Next, add sliced carrot, bell pepper, broccoli florets, and chopped chilies. Saute on high heat for around 2-3 minutes.
  • Add the sauce mix and saute for about a minute.
  • With the help of your spatula, push the vegetables towards the corner of the wok to create some space at the center.
  • Pour vegetable stock at the center and let it simmer.
  • Put Instant noodles on top of the vegetable stock and let them remain like that for around 2 minutes. Once the noodle strands start becoming soft, flip the ramen bricks over. Let the other side also get cooked for about 1-2 minutes. You can cover the pan to fasten the process.
  • Add chopped spring onion greens and mix everything with a pair of tongs. Cook for another 2 minutes and then switch off the stove. Enjoy hot!

Video

Notes

  1. Instead of oyster mushroom sauce, any other Asian stir fry sauce can be used too.
  2. Feel free to use vegetables of your choice. Tofu and sprouts can be used too.
  3. I did not use the seasoning that comes with instant noodles, you can use that too if you want. However, in that case, add less soy sauce otherwise the dish may turn too salty.
  4. More recipe tips and tricks are shared in the post above, please follow them to make this recipe.

Nutrition

Calories: 181kcal | Carbohydrates: 24g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Sodium: 1940mg | Potassium: 558mg | Fiber: 4g | Sugar: 12g | Vitamin A: 7635IU | Vitamin C: 97mg | Calcium: 63mg | Iron: 2mg
Tried this recipe?Tag me on instagram #greenbowl2soul

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Reader Interactions

Comments

  1. Aparna

    March 03, 2022 at 6:19 pm

    Hi,
    I made this today. We loved it. Quick and easy.
    I really like the variety of recipes on your blog. Looking forward to trying out the salads, too.
    Thanks for sharing your recipes. Really appreciate your effort.
    Much love,

    Reply
    • Vandana Chauhan

      March 04, 2022 at 9:19 am

      Thank you, Aparna. Glad to know that you liked my recipes 🙂

      Reply

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Hi! Thanks for stopping by my blog. My name is Vandana Chauhan and I am on a mission to explore vegan/ vegetarian recipes from around the world. I am delighted to welcome you to join me on this exciting journey.

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