15 Minute Vegetable Ramen Stir Fry

 

This recipe all started out with an epic trip to Costco. I mean, let’s be real, what trip to Costco isn’t epic?? But this trip was especially epic because of all the new goodies I found!

I’m one of those people that hits Costco in the morning as soon as they open their gate— mostly so I don’t have to deal with the crazy crowds and ridiculously long check out lines. Also, it gives me maximum perusing time, rolling aisle by aisle with my massive cart, checking out all their new goods that I would have never imagined they’d have at Costco. And today’s magical product: Brown Rice and Millet RAMEN!!

Have you ever seen this brand before (ps they’re much cheaper at Costco, like $8 for a huge bag)?? Words can’t describe how hooked I’ve been since I found them.

 

15 Minute Vegetable Ramen Stir Fry {vegan, gluten free} // pumpkin & peanut butter

15 Minute Vegetable Ramen Stir Fry {vegan, gluten free} // pumpkin & peanut butter

 

So, you guys already know about my obsession with ramen from my previous recipes and crazy amount of Instagram posts. Seriously slurp-able soup packed with noodles and toppings, on toppings, on toppings— I’m always in. But now that I found gluten free, whole grain, utterly delicious ramen noodle brand for, honestly, pretty darn cheap, you bet I was trying out lots of fun, noodleicious recipes (yes, I did just invent a word), some even that don’t involve soup (it was tough, but I did it).

My favorite one thus far is this super simple vegetable ramen stir fry. Maybe it’s my favorite because it takes only 15 minutes to make. Maybe it’s my favorite because it’s jam-packed with lots of green veggies. Maybe it’s my favorite because it’s smothered in the most delicious salty-spicy-stir fry sauce. Or maybe it’s my favorite just because it involves these noodles!

Or all of the above 😉

 

15 Minute Vegetable Ramen Stir Fry {vegan, gluten free} // pumpkin & peanut butter15 Minute Vegetable Ramen Stir Fry {vegan, gluten free} // pumpkin & peanut butter

 

If you read my post on Monday, you already know that this month I’ll be sharing a variety of gluten-free recipes with you— yep, all March long! I’ve been striving to create a “gluten-balance” in my diet, not by cutting gluten out, but by eating it in moderation (just like most other things). I’m hoping these recipes will give you some alternatives and easy substitutions for typical gluten-laden dishes. I’ll be introducing you to some new ingredients that I’ve been loving (like today), sharing lots of new dishes for all meals of the day, and offering some easy substitutions to create that balance in your life.

Stop by over the next few weeks for this pizza, these brownies, and LOTS more wheat-free goodies!

 

15 Minute Vegetable Ramen Stir Fry {vegan, gluten free} // pumpkin & peanut butter

15 Minute Vegetable Ramen Stir Fry

Serves 4
Prep time 7 minutes
Cook time 8 minutes
Total time 15 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Main Dish

Ingredients

  • 10 oz ramen noodles*
  • 1 tablespoon olive oil
  • 1 cup button mushrooms, sliced
  • 1 cup green cabbage, thinly sliced
  • 1/2 cup thin asparagus, sliced into 2'' pieces
  • 1/2 cup frozen shelled edamame
  • topping: sesame seeds, green onion

for the stir fry sauce

  • 5 tablespoons low sodium soy sauce (or tamari, if gluten free)
  • 1-2 tablespoon sriracha (depending on how spicy you want it)
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon maple syrup or agave
  • 1 teaspoon fresh minced ginger

Note

*I used these Lotus Foods Organic Rice Ramen Noodles, Millet and Brown Rice that I found at Costco and Amazon!

Directions

Step 1
Bring a large pot of water to boil. Add in the ramen noodles and frozen edamame and simmer for 4 minutes. Drain and set aside.
Step 2
While the water is boiling, heat 1 tbsp of olive oil in a large skillet. Add in sliced mushrooms and cabbage and cook for 4-5 minutes, or until vegetables are tender. Add in asparagus and cook for 1-2 more minutes. Turn heat off. Add the ramen and edamame into the vegetable skillet and toss to combine.
Step 3
Prepare the stir fry sauce by whisking all the sauce ingredients together in a bowl. Pour the sauce over the vegetable ramen and toss to coat. Top with sesame seeds and sliced green onion.

15 Minute Vegetable Ramen Stir Fry {vegan, gluten free} // pumpkin & peanut butter

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

19 Comments

  1. Expensive noodles! You can buy just the dry noodles bulk in an Oriental food store.

    • Yeah, they look super expensive on amazon but I got them for much cheaper at Costco! That’s great to hear that Oriental stores have the gluten free version as well!

  2. Liz, this seriously sounds SO amazing. I haven’t had ramen in literally yeeeaaaarrrsssss (top ramen kinda ruined it for me, ya know) but I am seriously wanting to try this! YUM.

    • haha I can promise you this tastes COMPLETELY different from top ramen 😉 There’s just something about a big bowl of noodles that makes me so happy!

  3. haha I used to do that when we lived in DC and had a BJs membership! I got there first thing!! This ramen stir fry sounds fantastic – I can never turn down a big bowl of noodles!!

    • Thanks Ashley! haha it’s so worth it to be the first one there— I just can’t deal with those crowds (especially in DC!)

  4. OMG how have I never thought to stir fry ramen noodles?! This sounds SO GOOD. I love that it only takes 15 minutes too, perfect for busy weeknights <3

    • This was my first time doing it too and I thought the SAME thing! Why had I never tried this before?!? I definitely recommend 🙂

  5. Omg, I literally made almost the same thing this week too! Great minds think alike, haha! We’re big fans of Asian food and I love how versatile these stir-fries are. What a great idea to use edamame since always have a bag in my freezer. We’re finally getting a Costco here next month and I.can’t.wait!! I’ll have to try that millet ramen sometime soon too, sounds delicious!

    • That is TOO funny!! We’re huge fans of Asian food over here too, especially because they’re so easy to throw together for dinner after work. Definitely check out these noodles— I’m officially obsessed with them now!!

  6. Liz this looks incredible! I’ve been looking for a new go-to dinner recipe that’s quick and easy, and I feel like this might be the winner! So excited to try it 🙂

    • Thanks Britney!! I’m always on the look out for those— hope you like this one 🙂

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  8. I have found instead of cooking those noodles I soak them in warm water for a half hour then I use them in stir fry, soups and noodle bowls. I find they have the perfect texture this way. I usually soak a batch of noodles for the week drain and store them in the fridge. I also like the mushroom buckwheat ones by the same company

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