Easy 10-Minute Veggie Ramen with Mirin
This easy veggie ramen recipe will please both kids and adults. Just add vegetables, ramen noodles, & mirin for a quick and simple meal.
Ingredients
Sauce
- 3 tablespoons low sodium soy sauce, I prefer gluten-free
- 1 teaspoon toasted sesame oil or peanut oil
- 1 teaspoon coconut sugar
Noodles
- 6 ounces uncooked ramen noodles, I like using buckwheat ramen noodles
- 1 tablespoon sesame oil or peanut oil
- 3 scallions, chopped, green parts separated from white parts
- 3 cups veggies, julienned carrots, red peppers, small broccoli florets
- 2 tablespoons mirin
Instructions
- In a small bowl, whisk the soy sauce, oil, and sugar together for the sauce. Set aside.
- Cook noodles according to package directions. Drain and set aside, (discard spice package, we won’t be using it.)
- In a large wok or skillet, heat oil.
- Add white parts of the scallions and vegetables to the hot pan and stir fry until fork-tender, for about 5 minutes.
- Add mirin, cooked noodles and about half sauce mixture, tossing gently to combine. Add more sauce if needed.
- Serve topped with remaining green parts of the scallions. Enjoy!
Leave a comment below and be sure to send me pictures @veggiecurean!
BON APPÉTIT!
Pro Tips & Meal Prep Ideas
- This recipe is best eaten right off the stove!
- Some delicious additions to this ramen would be sliced mushrooms or even grilled tofu.
- Are you a toppings junkie like me? Add grated carrots, sesame seeds and a dash of hot sauce to the ramen bowls.
- Feel free to store leftovers in a sealed container in the refrigerator for up to 3 days.
- If you plan on making extra for another day, wait to add the noodles until you are ready to consume.
- This is also great for a lunch on the go, because it tastes just as great at room temperature.