Ramen Noodle Bowl – Vegan & Gluten Free

This Ramen Noodle Bowl was a happy accident. I started buying the brown rice ramen noodles from Costco a couple of years ago. Then I tried using them but cooking them all wrong. I was frustrated. Once I started cooking them like the directions on the back say to, they were AMAZING! Here are the noodles that I use. One day, I decided to create a sauce. I had no idea what I was throwing together in my bowl, but it all sounded good. And it WAS good. The next time, I tried to make the same sauce. I have a terrible habit of not writing things down because I think I’ll remember it all. So… I made the sauce as I remembered it, and well… I added way too much hot sauce and it was a disaster. Finally, I decided to test it out, and actually write it down!

This ramen noodle bowl is so easy and fast to make. I make it with just veggies usually because it’s one of my go to meals for nights I have nothing planned. It comes together super fast, and has the most amazing taste. The sauce coats the noodles perfectly and before I realize it, my whole bowl is gone.

This recipe calls for broccoli, mushrooms and peppers, but really, you can use whatever you have in the fridge. I like my peppers and if using carrots, a bit crunchy, so I add peppers into the pan at the end. I usually add in my carrot strips as I’m tossing the noodles with the veggies so they are hot, but crunchy!

Tips!

  • If the sauce is a bit too thick, just add a tiny bit of water to thin it out.
  • Feel free to add in some tofu or other protein of your choice!

For other dinner ideas, have a look here!

Ramen Noodle Bowl – Vegan & Gluten Free

Prep Time10 mins
Cook Time20 mins
Total Time30 mins

Ingredients

  • 2 cups broccoli chopped
  • 1.5 cups diced bell pepper
  • 1.5 cups mushrooms quartered
  • 1/3 cup tamari
  • 2 tbsp maple syrup
  • 1/2 tsp powdered ginger
  • 2 tbsp water
  • 1 tbsp corn starch
  • 3 bricks ramen noodles
  • 1 tsp sesame seeds
  • 1 tbsp avocado oil
  • hot sauce optional

Instructions

  • Using a large frying pan, saute the broccoli in the avocado oil for about 5-8 minutes over medium heat. Add in the diced peppers and mushrooms. Continue cooking until the mushrooms have released their water and the peppers are cooked to your liking.
  • While the veggies are cooking, cook your noodles according to the package directions.
  • To make the sauce, combine the tamari, maple syrup, ginger, water and corn starch. Whisk together until mixed well. If you want some spice, add in a bit of hot sauce.
  • Once the veggies are cooked, and your noodles are ready, add the sauce to the frying pan with the veggies. Cook over medium heat until the sauce thicken. Add in the noodles and use tongs to toss everything together. Make sure every noodles is coated in sauce.
  • Divide into bowls and top with a sprinkling of sesame seeds.

Notes

Sometimes I add in a splash of water with the broccoli to speed along the cooking. Make sure the broccoli is in bite sized pieces for easy eating. 

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