These homemade ramen noodles are packed with mushrooms, sweet potato and spinach. Simple + satisfying, this meal is done in about 30 minutes. Your kitchen will be filled with the incredible scents of onions, garlic, ginger and spices while you wait to slurp up a huge bowl of these vegan ramen noodles.
Cooler fall nights make a steaming bowl of ramen noodles a #1 choice for a comforting, yet healthy dinner. It’s why I make sure to stock up on a case of ramen noodles, one can never have too many packs of ramen!
Ok. Let’s make it!
What’s in this Ramen Noodle Bowl
Everything is pretty simple.
Veggies are combined with a base of sesame oil, onions, garlic, ginger, jalapeño and garlic chili paste. The scent of these simmering in your stockpot will bring curious + hungry friends to the kitchen to see what’s on the stove!
The main vegetables are mushrooms, spinach and sweet potatoes. The sweet potatoes can be substituted with butternut squash or pumpkin, or even carrots. (Each of these options may alter the time the broth needs to simmer to cook through.) It’s important to dice the sweet potato into smaller pieces, so it cooks faster.
The ramen noodles are boiled separately and added at the end with the spinach, heated until it just starts to wilt. Then you can add your garnishes.
Dial up the heat with more garlic chili sauce if that’s how you roll.
Love Ramen Noodles? Only have 10 minutes? Try this recipe for Thai Coconut Curry Noodles. Mind-blowing!
Homemade Ramen Noodles are one of the easiest ways to create an amazing vegetable packed dinner that’s irresistible!
These homemade ramen noodles are packed with mushrooms, sweet potato and spinach. Simple + satisfying, this meal is done in about 30 minutes. Your kitchen will be filled with the incredible scents of onions, garlic, ginger and spices while you wait to slurp up a huge bowl of these vegan ramen noodles.
- 5 oz ramen or other Asian noodles (I use these Chuka Soba (aka Ramen) noodles + buy them by the case!)
- 1 tbsp toasted sesame oil
- 1 small onion, thinly sliced
- 4 scallions, sliced
- 2 jalapeños, one diced, one sliced thin for garnish
- 3 large garlic cloves, minced
- 1 Tbs fresh ginger, minced
- 1 Tbs sambal oelek or chile paste
- 2 cups sliced shiitake mushrooms (or baby bella, crimini, white mushrooms or a combo of any of these)
- 2 Tbs soy sauce
- 1 1/2 cups sweet potato, diced into small pieces (you can also use butternut squash or pumpkin)
- 4 cups low-sodium vegetable broth (more if you want soupier noodles)
- 4 cups fresh spinach, roughly chopped (you can also use kale)
- chopped cilantro, basil, etc, to garnish
- sesame seeds, to garnish
- salt and pepper to taste
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In a large pot, heat sesame oil over a medium-high heat. Add onions, season with salt and pepper. Sauté until soft and starting to brown, about 5 minutes.
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Add half of the scallions, 1 jalapeño, garlic, ginger and chile paste. Sauté another minute until fragrant.
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Add sliced mushrooms. Stir to incorporate. Add soy sauce. Sauté another 2-3 minutes.
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Mix in diced sweet potato. Sauté another 2-3 minutes.
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Stir in vegetable broth. Simmer until sweet potatoes are tender ~ 15 -20 minutes.
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Meanwhile, bring a pot of water to a boil. Cook the ramen noodles according to package directions. Drain.
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Add prepared ramen noodles and chopped spinach to the simmering vegetables. Cook another 2 minutes until heated through and spinach has wilted.
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Garnish with sliced jalapeño, scallions, cilantro and sesame seeds.
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