Ramen Noodle Stir Fry
A simple and quick vegan stir fry made with instant ramen noodles, fresh vegetables and a delicious homemade sauce.
Servings: 2 people
- 2 packs instant ramen noodles
- 1 block firm tofu
- 1 small onion or shallot
- 3 garlic cloves
- 1 teaspoon fresh ginger
- 1 carrot
- ¼ broccoli
- 1 tablespoon sesame seeds
- 1 teaspoon chili flakes
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sriracha or Sambal Oelek
- 1 tablespoon maple syrup
- 1 teaspoon rice vinegar
- 100 ml vegetable stock or water
Prepare the stir fry sauce combining the soy sauce, sesame oil, sriracha, maple syrup, rice vinegar and vegetable stock or water.
Boil the noodles for 1-2 minutes, drain the water and rinse with cold water. You want to have the noodles still al dente as they will finish cooking with the rest of the ingredients.
Cut the tofu into triangles or cubes, depending on your taste. Heat some oil in a pan and pan-fry the tofu making sure all the sides are cooked. When the tofu starts to golden, add two tablespoons of the sauce and leave it cooking for 2 more minutes. Turn off the heat and set aside.
Using the same pan, heat some oil and add finely chopped onion. After a few minutes add the garlic and ginger finely cut, crushed or pressed. Cook for one more minute and then add the broccoli cut into florets and carrot cut into medium-size strips. After cooking for a few minutes, cover the pan with a lid for 3-4 minutes.
Remove the lid and add the cooked noodles and the stir-fry sauce. Combine well all the ingredients so all the noodles are coated with the sauce. Before serving, add some sesame seeds and chilli flakes.
Calories: 360kcal | Carbohydrates: 29g | Protein: 23g | Fat: 18g | Saturated Fat: 2g | Sodium: 772mg | Potassium: 531mg | Fiber: 6g | Sugar: 12g | Vitamin A: 5878IU | Vitamin C: 80mg | Calcium: 372mg | Iron: 4mg