Easy saucy vegan Instant Ramen Noodles upgrade
Easy Vegan Instant Ramen Noodles upgrade recipe – A Herby, rich pesto sauce and instant noodles comfort food bowl. These easy instant noodles require only a handful of ingredients – we’re working with noodles, rich vegan pesto sauce, fresh tomatoes, fresh herbs, and lentils. Simple, flavorful, and ready to eat in 8 minutes.
Jump to RecipeSometimes I just need a bowl of comforting noodles…fast. You know those days when you haven’t had time to plan dinner ahead of time or go grocery shopping, and you have no clue what to eat for dinner? You just know you’re hungry and you need dinner now. Like, right now. Without compromising the flavor and nutritional value. It sounds impossible but this easy pesto noodle bowl is here to prove just how possible and delicious a last-minute noodle upgrade can be.
This easy vegan noodle bowl is quick to throw together. Thanks to the little ramen noodle bricks, you will have twisty twirly noodles ready to pile high with my tasty vegan make-in-minutes pesto sauce, tender canned lentils, and lots of fresh herbs on top.
Easy peasy 10-minute instant ramen noodles dinner upgrade
Ingredients to make easy saucy vegan ramen instant noodles upgrade
For the pesto sauce
- 1 cup Walnuts
- ⅓ cup Pine Nuts
- 6-8 Oil packed Sundried Tomato halves
- 1 clove Garlic minced
- A bunch of Fresh Basil equal to 1 cup packed basil or 60 basil sprigs
- ¼ cup Olive Oil
- Juice from ½ Lemon or juice from 2 limes
- ½ tsp Salt more if needed
- Pinch of Pepper
Ingredients to make the noodle bowls
Ramen instant noodles – I usually use ramen noodle bricks because they’re so easy to prepare. For a just as tasty gluten-free noodles option you can use instant rice noodles (I prefer the wider rice noodles because they carry the sauce better).
Fresh tomatoes – any type of tomatoes will work well. Plum tomatoes, cherry tomatoes, or even larger beef Tomatoes will work in this simple 10-minutes noodle recipe. Just quickly chop the tomatoes into bite-sized pieces and pile them on the noodles.
Canned lentils – we’re adding lots of canned lentils (rinsed and drained) as our protein source. Lentils give the noodles a tender bite and round out the nutrition to make this noodle bowl recipe a healthy snackable dinner. If you don’t have canned lentils you can substitute them with any kind of canned beans or similar such as black beans or chickpeas.
Fresh herbs – parsley, cilantro, or basil. Top generously with your favorite fresh herbs for a fragrant boost.
How to make quick vegan red pesto sauce
Heat a small non-stick frying pan and add the walnuts and pine nuts. Toast the nuts for a few minutes while stirring occasionally. When the nuts are golden brown, remove them from the heat.
Pour the toasted nuts into a blender along with the sun-dried tomatoes, basil, parsley, olive oil, minced garlic, lemon juice, and seasoning. Blend until everything is combined into a pesto. You may need to scrape the sides down a few times to make sure everything is blended.
Pour the pesto into a clean jar with a lid and store any leftovers in the refrigerator.
Making the Ramen noodles
Place the noodle bricks in a bowl and pour hot/boiling water over them. Cover the bowl with a lid and leave the noodles for 5 minutes. While the noodles are cooking you can make the pesto.
Once the noodles are tender, drain away half of the water. Transfer the noodles to two serving bowls and top with two tablespoons of pesto sauce and 3-5 tablespoons of hot water. Add diced tomatoes, lentils, and herbs. Serve and enjoy.
How to make easy vegan weeknight noodle bowls – Bringing it all together
Step 1 – pour hot water over the noodle bricks and leave them to cook until they are softened.
Step 2 – while the noodles are cooking, toast walnuts, and pour the toasted walnuts and the rest of the pesto ingredients into a blender. Blend until the pesto is thick and creamy.
Step 3 – time to make the noodle bowls. Transfer the noodles to your bowls, and top with a little noodle water, lots of pesto sauce, lentils, tomatoes, and fresh herbs.
Serve and enjoy the comfy vegan noodle bowls.
Quick noodle-making tip – instant ramen hack
How to avoid sticky noodles – Noodles get more sticky and soft the longer they cook or rest. You can add a little extra water or oil to make the noodles less sticky.
Easy way to reheat noodles – I find that the best way to reheat noodles is to add a little extra water and heat them in a microwave-safe bowl in the microwave for 2 minutes.
What to serve with noodles?
You can serve this noodle bowl as is or pair it with a side of bread and a salad.
Here are my favorite sides and salads to serve with noodles
Substitutes and jazzers for an easy weeknight instant ramen noodle upgrade
One of the best things about this easy weeknight noodle bowl is that you can make it your own. You can swap the green lentils for black beans, or add crisp roasted tofu.
8 best vegan and vegetarian ramen noodle topping ideas:
- Crispy roasted tofu
- Roasted broccoli
- Grilled cauliflower
- Sautéed mushrooms
- Grilled peppers
- Softened onions
- Sprouts
- Grilled Tempeh
For the ultimate bowl of comfort food noodles jazz up the flavors with loads of fresh herbs and toppings – cilantro, basil, parsley, chives, chili, or green onions. And while you’re busy making the ultimate luxe noodle bowl why not drizzle with a little sesame oil, or some sweet chili sauce and crunchy toasted sesame seeds?
Frequently asked questions
Yes. Noodles are great reheated which also makes them a good option for meal prep and making an extra portion for the next day’s lunch. Just heat the noodles for 2 minutes in a microwave in a microwave-safe bowl.
Yes. You can easily freeze your prepared noodles. Just freeze them in a ziplock bag or freezer-safe container and reheat them before eating.
I like to use rice noodles because they are deliciously tender and you can get them as easy bricks just like regular noodles. Other good gluten-free noodle options are:
Lentil noodles or pasta – noodles made with lentils and water. They’re usually gluten-free and vegan but be sure to check the ingredients list
Corn noodles – noodles made from corn are full of energy-giving nutrients and are usually gluten-free.
Or you can make your own gluten free noodles using my easy vegan Gluten-free pasta recipe
Sauce. Noodles need the right sauce to soak up flavors because by themselves they are pretty bland.
Here are my 5 easy sauces to make noodles better:
– Of course, my easy pesto has to come first. It’s delicious and totally noodle transforming
– Peanut butter, sweet chili sauce, and garlic
– Hoisin sauce, maple syrup, and lime juice
– Simple garlic and soy sauce or tamari
– Miso paste, vinegar, and Thai curry sauce
Easy saucy vegan instant ramen noodles upgrade
Ingredients
- 2 Ramen Noodle Bricks
- 2-4 Tomatoes Diced
- ½ can Green Lentils rinsed and drained
- 2 tbsp Vegan Red Pesto
- 1 handful Fresh Herbs chopped
Vegan Red Pesto
- 1 cup Walnuts
- ⅓ cup Pine Nuts
- 6-8 Oil packed Sundried Tomato halves
- 1 clove Garlic minced or finely chopped
- 1 bunch Fresh Basil equal to 1 cup packed basil or 60 basil sprigs
- ¼ cup Olive Oil
- Juice from ½ Lemon or juice from 2 limes
- ½ tsp Salt more to taste if needed
- Pinch of Pepper
Instructions
How to make vegan red pesto
- Heat a small non-stick frying pan and add the walnuts and pine nuts. Toast the nuts for a few minutes while stirring occasionally. When the nuts are golden brown, remove them from the heat.
- Pour the toasted nuts into a blender along with the sun-dried tomatoes, basil, parsley, olive oil, minced garlic, lemon juice, and seasoning. Blend until everything is combined into a pesto. You may need to scrape the sides down a few times to make sure everything is blended.
- Pour the pesto into a clean jar with a lid and store any leftovers in the refrigerator.
Making the noodles
- Place the noodle bricks in a bowl and pour hot/boiling water over them. Cover the bowl with a lid and leave the noodles for 5 minutes. While the noodles are cooking you can make the pesto.
- Once the noodles are tender, drain away half of the water. Transfer the noodles to two serving bowls and top with two tablespoons of pesto sauce and 3-5 tablespoons of hot water. Add diced tomatoes, lentils, and herbs. Serve and enjoy.
