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. 

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?

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:

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.

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.

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!

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