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vegetarian ramen noodles lifted above a plate of ramen with chopsticks

Quick ramen with vegetables

Instant ramen with vegetables is a quick, easy, and delicious one-pot noodle recipe that gets ready in just 25 minutes. Loaded with vegetables, this slurpy vegetarian ramen recipe is a must-try. 
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5
Calories 181kcal


  • 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
  • 1/4 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


  • In a bowl mix soy sauce, oyster sauce, sesame oil, and brown sugar. Keep aside
  • Heat oil in a large pan/ wok. Add onion, garlic, ginger, and white part of spring onion. Saute until the onions turn translucent.
  • Add mushroom and saute for a few minutes until it's moisture gets evaporated.
  • Next, add carrot, broccoli, bell pepper, and red chili pepper. Saute on high heat for around 2-3 minutes.
  • Add the sauce mix and saute for about a minute.
  • With your spatula, push the vegetables towards the corner of the pan to create space at the center. Pour vegetable stock at the center and let it simmer.
  • Put the Instant noodle on top of the vegetable stock and let it remain like that for around 2 minutes or until the noodles start getting soft. Then flip them over. Let the other side also get cooked for about 1-2 minutes. You can also cover the pan to fasten the process.
  • Add the green part of spring onion and mix everything with a pair of tongs. Cook for another 2 minutes and then switch off the gas. Enjoy hot!


  1. Instead of mushroom oyster 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.


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