15-Minute Ramen Noodle Stir Fry {gluten-free & oil-free}

August 28, 2017

Gluten Free

By: Jasmine Briones 

15-Minute Ramen Noodle Stir Fry {gluten-free & oil-free} sweetsimplevegan.com #vegan #onthego #veganlunches

Easy On The Go Vegan Lunches for Schoo or Work! sweetsimplevegan.com

Who doesn’t love simple meals that are delicious and easy to take on-the-go? They are definitely a favorite of ours! We designed this easy ramen noodle stir fry recipe to be prepped, cooked, and packed in under 15 minutes so you can eat well no matter how busy you may be. Not only is this recipe simple and delicious, it’s also super nutritious and loaded with veggies to keep you fueled on even the most stressful days!


We also put together a TWO other on the go vegan lunch recipes for you, and you can see it in the video above! We include our Mexican Pinwheels as well as our Rainbow Pesto Hummus Sandwich.With back to school season in full effect, we hope these meals help you eat simply, healthfully, and stress-free no matter what, enjoy!This recipe, along with our two other to-go recipes, are part of a monthly collaboration with Caitlin of From My Bowl. You can check out her Cold Soba Noodle with Peanut Sauce PLUS 2 more on the go recipes on her blog here!

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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15-Minute Ramen Noodle Stir Fry {gluten-free & oil-free} sweetsimplevegan.com #vegan #onthego #veganlunches

Ramen Noodle Stir Fry {oil-free}


  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 16 minutes
  • Yield: 1

Description

An easy ramen stir fry recipe ready in under 15 minutes. Not only is this simple and delicious, it’s also super nutritious and loaded with veggies to keep you fueled through the day!


Ingredients

Sauce:

  • 1 1/2 tablespoons rice vinegar
  • 1 1/2 tablespoons soy sauce (or tamari for gluten-free)
  • 1/2 tablespoon maple syrup
  • 1/2 teaspoon minced fresh ginger
  • Dash of red pepper flakes
  • Freshly ground black pepper, to taste
  • 1 teaspoon tapioca starch or flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

For the noodle bowl:

  • 1 millet & brown rice ramen cake
  • 1/2 cup frozen asian stir fry mix
  • 1/4 cup red pepper, thinly sliced
  • 1 green onion, chopped
  • 1/4 cup shelled edamame (optional, thaw if frozen)
  • 1/4 cup water chestnuts
  • 1/2 teaspoon toasted sesame seeds

In our lunchbox:

  • Planet Box
  • Medjool Dates
  • Chocolate Banana Granola
  • Tangerine

Instructions

  1. Cook the noodles as instructed on the package directions. For ours we needed to add the noodles to boiling water and simmer until soft, about x minutes.
  2. Prepare the sauce: In a medium bowl, whisk together the sauce ingredients until combined. Set aside.
  3. Hear a large pan over medium-high heat. Add in the frozen vegetables plus about 3 tablespoons of water and saute for about 7-10 minutes, or until defrosted and tender. Add in the carrots and edamame and saute another couple minutes.
  4. Stir in the drained noodles along with all of the sauce and cook for a few minutes or until the sauce thickens and the veggies are tender.
  5. Serve with a garnish of green onion, and sesame seeds. Can keep in an air tight container in the fridge for 2 days.
  • Prep Time: 4 minutes
  • Cook Time: 12 minutes

Nutrition facts label provided by Nutri Fox.

Disclaimer: This page may contain affiliate links, thank you for supporting Sweet Simple Vegan!

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