Ramen Noodle Stir Fry Bowl

You guys might remember to-die-for Sautéed Ramen noodle dish!? After soaking the ramen noodles in hot water I saute them up in a frying pan with all sorts of spices, tamari and some oil. They turn out chewy and delicious every time. 

Stir Fry Ramen Noodle Bowl | Meatless Monday | no eggs, Vegan | plant-based | GF dairy-free

This time I added roasted vegetables, fresh herbs and topped it all off with toasted sesame seeds. The possibilities with this ramenstir fry bowl is endless - you can do mushrooms, onions, chopped kale, roasted tomatoes, tofu or any other protein you feel inclined to add. You'll be surprised how simple this is to make and how healthy it is. It tastes like a guilty pleasure - something really greasy that you order from a Chinese restaurant. 

Rice Millet Ramen Noodle Bowl | GF Vegan | #purekitchenblog

Also, did I mention that my kids devour this ramen noodle stir fry? If you have picky eaters, leave the roasted vegetables on the side. You will be roasting them separately from the stir fried noodles, so it's easy to do. I can't make enough of these noodles for my kids. 

Veggie Noodle Stir Fry Recipe

yields 3 main dishes

INGREDIENTS

  • 8 oz Lotus rice millet ramen noodles
  • 1 head broccoli, stem removed, chopped florets
  • 1 red bell pepper, super thinly sliced
  • sea salt & pepper
  • 6 cloves raw garlic, minced
  • 3 Tbsp butter or oil
  • 1/4 cup tamari or soy sauce
  • 2 Tbsp sweet chili sauce (sweet stuff)
  • 1 Tbsp chili paste (spicy stuff)
  • 2 tsp agave nectar
  • 2 Tbsp shallots, chopped
  • 2 Tbsp Chinese five spice
  • 1 Tbsp onion powder

DIRECTIONS

  1. Cover the hard ramen noodles in boiling water for 4 minutes. Strain and set aside. 
  2. Preheat oven to 425 degrees F. Lightly oil a cookie sheet with oil or butter. Place chopped broccoli florets and red bell pepper on sheet. Sprinkles with sea salt and bake for 15 minutes. 
  3. In a large frying pan, add garlic, butter, tamari, chili sauces, agave, chopped shallots and spices. Heat on medium. Let garlic start to get fragrant. Add strained noodles. Fry for about 3-4 minutes, tossing over and over, careful nothing burns. Keep tossing for another 3-4 minutes until noodles start to dry. 
  4. When ready to serve toss the noodles with the roasted vegetables. Serve warm. 
  5. Top with fresh herbs and/or sesame seeds or even chicken or tofu. 

Also, check out the 4th of July cocktail recipes I did for North River Farms. You can find the entire recipe up on their Instagram page. Don't they look tasty and refreshing?...

Vodka Berry Bombs | Fresh fruit Cocktail Recipe
4th of July Berry Vodka Bombs! | cocktails | berry cocktails

To-Die-For Sautéed Noodles [vegan gf]

So lately I have been obsessed with noodles or grains and greens. Dinner is a giant bowl of chopped greens, dressing and starch. The red leaf lettuce is my favorite; it's so delicate, bitter but subtle, crunchy, light and is perfect with dressing of any kind. My kids LOVE red leaf lettuce; they would eat an entire bowl full without even one complaint. 

simple red leaf lettuce salad | vegan gluten free

The greens look something like this. I usually add a dash of lemon and some vegan mayo. Then I add garbanzo beans (uncooked). Protein, vitamins, minerals, fiber, antioxidants, nitrates, and the list goes on. It's filling and has a high water content. No frying, no baking, no sauteeing. It's so easy and simple, right?

red leaf lettuce salad | sautéed noodles | gluten-free vegan

The starch I add to my greens are usually one of the following:

sweet potatoes

baked baby potatoes

noodles with my no cook magical marinara

white rice or brown rice

quinoa

This combo is really easy to to digest, quick and easy to make on a school night and my kids love it as well, so that's a win. Add some seeds and beans of any kind or some beyond meat or mock meat of your choice (optional).  

to-die-for simple sautéed noodles | gluten free & vegan

But this particular Saturday night I wanted something special. So I boiled noodles, as usual, and this time I sautéed them up in a hot pan with other sweet, salty and spicy ingredients like garlic, [vegan] butter, chili paste and tamari. It was to-die-for! Add these to-die-for sautéed noodles to your basic chopped red leaf lettuce and you've got a bomb ass healthy vegan dinner for the whole family! I made it twice just to be sure I wasn't crazy and that this was in fact so tasty. So you can trust me on this one. My kids devoured it and agreed they are to-die-for. 

to-die-for sautéed noodles [vegan & gf]

The list of steps and ingredients looks long but it really only takes 10 minutes to make this entire dinner. It might take a few more minutes the first time you make it but once you get the hang of it, it takes no time at all. Remember, as I always say, have fun and add your own spices or herbs or ingredients. 

to-die-for sautéed noodles with red leaf lettuce! perfect vegan dinner for the whole family!

 

TO-DIE-FOR SAUTEED NOODLES & RED LEAF LETTUCE RECIPE

serves 3 adults or 2 adults and 2 kids

to-die-for sautéed noodles {vegan + gf}

INGREDIENTS

for the salad:

  • 1 head red leaf lettuce, chopped
  • 2 Tbsp vegan mayo
  • squeeze of lemon juice
  • 1/3 - 1/2 cups garbanzo beans (just rinsed, no cooking needed)

for the noodles:

DIRECTIONS

  1. Boil the Lotus Foods noodles for 3-4 minutes according to package. 
  2. While it's boiling, chop the red leaf lettuce and set it in a bowl. Add the garbanzo beans, mayo and lemon. Mix well with your hands or utensils of choice. Set aside. 
  3. Warm the butter or oil in a pan with minced raw garlic and chopped onion for about 2 minutes until onion is translucent.
  4. Add the boiled noodles and toss. Cook for about 1 minute and then add the rest of the spices (agave, tamari, onion powder, chili flakes and chili paste). 
  5. Toss and cook for about 3-4 minutes until noodles are dry in texture and cooked well. (see photos). 
  6. Serve with the greens and topped with toasted sesame seeds or fresh herbs. 

NOTE: do not use regular spaghetti noodles. You must use the chow mien style noodle. Or pad thai style. They are totally different in texture and will yield much better results. 

NOTE #2: the original recipe posted on Oct 8 has been edited due to an ingredient not being completely vegan. I didn't even realize my chili paste had anchovies in it 🙀. Totally my bad. But I modified it and this version is even better. I have made it 3 times and it's BOMB still. Enjoy. Truly sorry for that, guys!