Homemade Ramen Noodles - Vegan
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.
Ingredients
- 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
Instructions
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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.