Spicy Ramen Noodles Recipe
Spicy ramen noodles recipe is easy and makes this delicious Chinese dish under 30 minutes. It is vegan and loaded with vegetables.
Servings 1 servings
Calories 683kcal
Ingredients
- 2 Instant ramen noodles discard seasoning packets
- 1 tablespoon vegetable oil
- 14 oz firm tofu 1 block, cubed
- 1 tablespoon garlic minced
- 1 teaspoon ginger grated
- 2 tablespoon soy sauce
- 1 tablespoon sriracha adjust to taste
- 1 teaspoon brown sugar /honey
- 1 teaspoon rice vinegar
- 3 ½ cups vegetable broth water/chicken broth
- 1 cup broccoli florets
- 1 cup zucchini thinly sliced or spiralized
- 1 cup shelled edamame
- 1 teaspoon sesame seeds optional garnish
- 2 tablespoon green onion chopped
Instructions
- Heat vegetable oil in a large pot over medium heat. Add the cubed tofu and cook until golden on all sides, about 3-4 minutes. Remove the tofu and set aside.
- In the same pot, sauté garlic and ginger for 1 minute until fragrant.
- Stir in vegtable broth, soy sauce, sriracha, chili garlic sauce, rice vinegar, brown sugar. And bing to a boil.
- Cook the noodles: Add the broccoli, zucchini, edamame, and ramen noodles to the pot and cook for 2-3 minutes, stirring occasionally to separate the noodles.
- Return the tofu to the pot and stir gently to combine. Let everything simmer together for 1-2 minutes.
- Garnish with sesame seeds and sliced green onions, if desired. Serve hot and enjoy!
Notes
- Increase or reduce the sriracha sauce's heat level. To balance the heat, add butter, coconut milk, or a teaspoon of brown sugar.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for 3 months.
- Reheat in a pan over medium heat or microwave for 2-3 minutes, stirring halfway.
Nutrition
Calories: 683kcal | Carbohydrates: 61g | Protein: 59g | Fat: 25g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Sodium: 5746mg | Potassium: 1466mg | Fiber: 14g | Sugar: 22g | Vitamin A: 2709IU | Vitamin C: 118mg | Calcium: 736mg | Iron: 12mg