Today I’m introducing a first on my blog. A vegan and gluten free recipe for Spicy Ramen Noodle Stir Fry! I am not vegan nor do I have a gluten intolerance, but many of you have asked me for recipes like this so here it is!
It’s the perfect meal for a #meatlessmonday or if you simply don’t have a lot of time to cook and want something quick and easy that has lots of flavor. This sauce alone is the perfect balance of sweet and spicy and will have you coming back for more!
I picked up all of the ingredients to make this meal at my favorite local market San Diego Farmer’s Outlet. I saw these unique Black Rice Ramen Noodles and knew I had to do a recipe with them. They really look more purple than black but they really were fun to experiment with. If you can’t find these particular noodles don’t worry! Any ramen noodles or rice will do!
Vegan & Gluten Free Spicy Ramen Noodle Stir Fry
Time: 25 Minutes From Start To Finish
2 Bgreen Organic Black Rice Ramen Servings
1 Medium Sized Red Bell Pepper
1 Medium Sized Yellow Bell Pepper
1 Small Head Of Broccoli
9 Asparagus Spears
1 Large Green Onion Stalk
6 or 7 Mushrooms
Green Onions & Sesame Seeds For Garnish
For The Sauce:
2 Tsp sesame oil
2 Tsp Chili Garlic Sauce
1/2 Tsp Powdered ginger
1 Tbs Minced Garlic
1 Tbs Rice Vinegar
1/4 Cup Organic Maple Syrup
3 Tbs Tamari
2 Tsp cornstarch
1 Tbs Water
- Prepare your sauce first so that it can sit for a few minutes while you prep your veggies. Whisk all of the sauce ingredients in a small bowl and set aside.
- Chop up all of your veggies before cooking as well. This will allow you to cook certain ones first.
- Preheat your wok with a little bit of grapeseed oil. The broccoli and carrots take the longest so start with those. Cook them in the wok for around 3 to 4 minutes. Stirring occasionally.
- While those are cooking boil the water for your ramen rice noodles in a small pot. Once the water is boiling add your noodles and cook according to package directions.
- Once the broccoli and carrots are starting to look soft, add the rest of your veggies and drizzle with a little bit of the sauce.
- When your noodles are done, your veggies should be close to done as well. Plate your noodles and before you top them with the veggies add the rest of the sauce to your wok and toss for about 1 to 2 minutes or until the sauce thickens to your liking.
- Scoop your veggies over your noodles and sprinkle a generous portion of green onions and sesame seeds.
This recipe was created in partnership with the San Diego Farmer’s Outlet.