A quick and easy ramen noodle stir fry with mixed vegetables, basil, bean sprouts and scallions in a savory stir fry sauce!
Stir Fry Sauce
Stir fry sauce: In a small bowl, whisk together the tamari, maple syrup, water, rice vinegar, ginger, garlic, cornstarch and red pepper flakes. Set aside.
Noodles: Cook your ramen noodles according to package and set aside.
Assemble: In wok or pan, heat oil or water on medium-high heat, add the vegetables and basil, stir fry for 2 – 3 minutes, add the noodles, pour the stir fry sauce overtop and cook for another 3 – 4 minutes, spices, stirring frequently. Season to taste with more tamari, rice vinegar, etc.
Serve: Place in serving dish and garnish with sesame seeds, sliced scallions, and more bean sprouts.
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days, in a covered container.
Veggie mix: Add in any veggies you like, fresh or frozen mix. Use asparagus, snow peas, red or green bell peppers, sliced onion, green onion, mushrooms, cabbage, carrots, celery, broccoli, zucchini & yellow squash, bean sprouts, baby corn, etc. As always my recipes are just a template, adjust to your liking.
My veggie assortment included 1 red bell pepper, 1 zucchini, handful baby carrots, broccoli florets, 1/4 savoy cabbage and bean sprouts.
Use different noodles: If you can’t find vegan ramen noodles, use plain old spaghetti noodles or 3 packages of ramen noodles (minus the seasoning packet). I used these Organic Ramen Noodles (affiliate link).
Add protein: Add in some cubed tofu or edamame while cooking the vegetables for added protein.