Creamy vegan Broccoli Garlic Ramen Noodles
These creamy vegan broccoli garlic ramen noodles might just be one of the best, creamiest and easiest vegan noodle dinner recipes ever. It’s loaded with flavours thanks to the rosemary and made only using 5 basic ingredients. And to make it even better, this creamy vegan ramen noodle recipe is ready to eat in less than 25-minutes. It doesn’t get much easier than that as a quick and tasty weeknight dinner…although this crowdpleaser of a recipe is just as popular on the weekends.This easy vegan broccoli noodles recipe is a tasty fusion between the Mediterranean kitchen and the asian kitchen. It combines the aromatic spices from the Mediterranean diet with the creamy sweetness of coconut milk and silky ramen noodles to soak up all the flavours and carry the incredibly creamy sauce. It’s so incredibly good.
Ingredients
- 1 tbsp Olive Oil
- 1 head Broccoli Cut into florets
- 4 cloves Garlic Finely Chopped
- 1½ cup Coconut Milk Or cashew milk
- 1 tbsp Dried Thyme
- 1½ tbsp Dried Rosemary
- Juice from ½ Lemon
- 2 tbsp Tamari or Soy Sauce
- 2 tbsp Hoisin Sauce
- Salt and Pepper to taste
- 1 bunch Fresh Basil For topping (optional)
Instructions
- Heat olive oil in a large pan and add the broccoli florets. Cook the broccoli for 1-2 minutes at high heat, before turning the heat down to medium and adding the spices. Stir to combine and cook until the broccoli is starting to turn golden.
- Next, add the finely chopped garlic, tamari or soy sauce and coconut milk. Bring to a boil, before turning the heat down to a simmer. Add the hoisin sauce and season to taste with salt and freshly ground black pepper.
- Cook the ramen noodles as instructed on the packaging. Once the noodles are cooked, drain away the water and add the noodles to the broccoli sauce. Combine everything and top with fresh basil (optional).Serve and enjoy.