Homemade ramen noodles recipe: easy vegan 15-minutes vegetable Lo Mein
Say hi to my super easy, my incredibly easy and delicious vegan Lo Mein recipe, ready in just 15 minutes. This quick and flavorful Asian noodle stir fry is the perfect solution for those last-minute dinner needs, without compromising on taste.This 15-minute vegetarian ramen noodles recipe is a true lifesaver. Packed with simple yet flavorful ingredients like carrots, fresh herbs, spring onions, and sesame seeds, it’s a dish you’ll want to make again and again.
Ingredients
Vegetarian Instant Ramen Recipe Ingredients
Vegan ramen Sauce
- 2 tbsp (30ml) Soy Sauce or Tamari
- 2 tbsp (30ml) Sweet Chili Sauce
- 1 tbsp (15ml) Sesame Oil or Olive Oil
- 3 cloves garlic - minced
- 8 cups (2liters) Vegetable Stock
Vegan Lo Mein
- 4 packs (12oz/340g) Dried Ramen Noodles - uncooked
- 1 tbsp (15ml) Sesame Oil or Olive Oil
- 3 Spring Onions/Scallions - chopped (about 45 g)
- 1 Carrot - julienned or sliced (about 60 g)
- 1 Red Bell Pepper - julienned or sliced (about 120 g)
- 2 tbsp (30ml) Sweet Chili Sauce
- 3 tbsp (30g) Sesame Seeds
- 1 bunch Fresh Cilantro or Fresh Basil - chopped (about 15 g)
Optional Extras
- 1 cup (30g) Baby Spinach
Instructions
How to make homemade ramen noodles recipe
- Warm the sesame oil in a large pot over medium heat. Once heated, add the garlic, carrots, and bell peppers, cooking for a few minutes until they soften and release their aroma. Stir in the soy sauce and sweet chili sauce, allowing them to cook for another minute. Pour in the stock and bring the mixture to a gentle simmer. Let it simmer for 5 minutes.
- Add the spring onions and continue cooking for a few more minutes while stirring occasionally.
- Add the ramen noodles to the simmering stock and cook for 2-3 minutes, or follow the package directions. If using, stir in some baby spinach until wilted.
- Ladle the soup into 4 large bowls. Finish with a drizzle of sweet chili sauce, a sprinkle of sesame seeds, and a handful of fresh cilantro or basil. Enjoy!