Easy Ramen Noodle Stir Fry
Instead of eating ramen noodles in soup, try an easy ramen noodle stir fry loaded with vegetables and a light miso-based sauce! Oil-free and gluten-free, this delicious meal takes under 30 minutes to prepare from start to finish.
Servings: 6 servings
- 3 heads broccoli or 6 cups broccoli florets
- 16 ounces mushrooms sliced
- ½ cup green onions chopped
- 1 ½ cups red cabbage chopped
- 1 cup white or Napa cabbage chopped
- 1 red bell pepper sliced thin, in bite-sized pieces
- 2 cloves garlic minced
- 1 inch grated fresh ginger
- 3 blocks Ramen Noodles they come in individual servings pre-sized
- Vegetable broth to use in the pan to avoid sticking
Stir Fry Sauce
- ½ cup white miso paste
- ¼ cup water
- 3 Tablespoons rice wine vinegar
- 1 ½ teaspoons grated fresh ginger
- 1 Tablespoon chili paste
- 1 Tablespoon soy sauce
- 1 clove garlic minced
- 1 Tablespoon Pure Maple Syrup
- 1 tablespoon chopped fresh cilantro
- Freshly ground black pepper
- 7 ounces tofu cut into ½ inch cubes
- 2 Tablespoons soy sauce
- 2 Tablespoons rice vinegar
- black sesame seeds
- ½ cup peanuts
- ¼ cup cilantro chopped
Bring a large pot of water with a pinch of salt to a boil.
Add the Ramen noodles.
Stir and cook for 3-4 minutes according to package directions.
Drain the noodles n a colander and set aside.
Making the Stir Fry
In a large Wok, cook garlic, ginger, and green onion until translucent over medium heat.
Add mushrooms; cook until browned; add a little vegetable broth if sticking.
Add broccoli and stir fry for approximately 5-7 minutes, stirring frequently.
Now, add the peppers and both cabbages.
Cook for another 3 minutes, tossing the vegetables so they all cook evenly.
Next, add the cooked ramen noodles.
Add tofu if using it.
Stir to reheat, and add the sauce last.
Toss in the wok until the noodles are covered.
- Never add the stir-fry sauce until all the vegetables are cooked, and the cooked noodles are tossed into the vegetables.
- Cook the vegetables in stages, so to avoid overcooking.
- Keep the vegetables moving so everything cooks evenly.
- Marinating the tofu overnight gives it more flavor.
- Prepare the tofu ahead of time; it warms up fabulously in the stir-fry and saves time.
- Serve with peanuts and cilantro for a bonus.
Serving: 6g | Calories: 221kcal | Carbohydrates: 37g | Protein: 18g | Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: -4g | Sodium: 569mg | Potassium: 1487mg | Fiber: 11g | Sugar: 13g | Vitamin A: 2917IU | Vitamin C: 317mg | Calcium: 204mg | Iron: 4mg