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Ramen Noodle Bowl - Vegan & Gluten Free

Prep Time10 mins
Cook Time20 mins
Total Time30 mins


  • 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


  • 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.


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.