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    Home » Recipes » Pasta Recipes

    Vegan Beef Ramen Noodle Stir Fry

    Published: May 18, 2021 · Modified: Aug 14, 2021 by Emily · This post may contain affiliate links.

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    This Vegan Beef Ramen Noodle Stir-Fry is so simple & delicious, it'll become a part of your weekly dinner rotation! With only 6 total ingredients, you can enjoy this meal in 20 minutes or less. We use frozen veggies in this recipe to simplify the process and vegan beef for a hearty flavor!

    Vegan Beef Ramen Noodle Stir Fry

    If you know me personally, you know that I was obsessed with 25 cent ramen noodles for a long time as a kid. In fact, it's still one of my favorite junk food meals, I just eat it less often. Now that I'm an "adult," I had to figure out a healthier way to still enjoy my favorite food! Using ramen noodles in a stir fry makes it so much easier, and it's way healthier with the added veggies!

    In this stir fry recipe, we will use frozen vegetables for the main fact that it is a huge time saver. I used a mixture of frozen seasoned carrots and broccoli. You can find this easily at your local grocery store. Often, the label says "stir fry mix." If the stir fry mix has a few different veggies in it, don't worry, it'll just enhance the flavors!

    Why You'll Love This Recipe

    1. Only 6 Ingredients. Ramen, Soy Sauce, Veggies, Green Onions, Pepper, Vegan Beef. That's IT!
    2. No prep work! Since we are using frozen veggies, we don't have to prep anything! Just toss it all together and garnish it with some scallions!
    3. Perfect Plant-Based Dinner. Because it is so simple and quick to make, this is the perfect weeknight dinner to satisfy the whole family!

    What You Need For This Recipe

    Ingredients and Substitutions:

    Photo of ingredients needed for stir fry
    • Ramen Noodles - I used basic ramen noodles for simplicity! If you find fancier ramen, feel free to use that. Rice noodles can also be substituted.
    • Vegan Beef - These days, there are so many vegan beef alternatives! Impossible beef, beyond beef, and gardein are all great options! Most grocery stores will have it. Textured vegetable protein will work too, but may need some more crisping before adding vegetables.
    • Stir Fry Veggies - Most grocery stores will have this in their frozen aisles. I used a stir fry blend that had carrots and broccoli. Some stir fry blends may have mushrooms, onions, peppers, etc. Choose whatever looks good to you!
    • Soy Sauce - For gluten-free options, use tamari or coconut aminos.
    • Pepper - Regular cracked black pepper
    • Scallions - Sliced scallions for garnish. Chives would be delicious as well!

    Tools:

    • Medium Sized Pot
    • Large Non-Stick Pan

    How To Make This Recipe

    Step 1: Cook the "Beef"

    Sauteeing the vegan beef

    Start by heating a pan and adding the vegan beef alternative to the pan. Sauté this until it is completely thawed and heated through.

    I did not add oil since this is a non-stick pan, but you are welcome to if you choose!

    Step 2: Boil the Ramen

    Photo of ramen noodles boiling

    Follow package instructions!

    Cook until al dente (meaning they still have a bite to them), since they'll be cooked more when stir-frying.

    Drain noodles and rinse if desired.

    Step 3: Add Veggies and Ramen Noodles

    Photo of cooking process with vegan beef, veggies, and ramen in the pan together

    To the pan which still has vegan beef heating in it, add the frozen carrot and broccoli mixture.

    Sauté this until vegetables are cooked through.

    Add the cooked ramen noodles to the veggie and beef mixture and then add the soy sauce directly to the noodles.

    Step 4: Finishing Touches!

    Toss the noodles with the veggies and beef on medium-high heat until thoroughly combined. Sprinkle in black pepper and toss again.

    The noodles may seem a bit dry. If that is the case, try adding a spritz of water, sesame oil, or even rice vinegar.

    Serve on a plate and garnish with more black pepper and sliced scallions!

    Photo of finished ramen stir fry in the pan

    Expert Tips

    • Make this recipe gluten-free by using rice noodles and substituting soy sauce for tamari or coconut aminos! Cook rice noodles according to package instructions.
    • If the noodles seem a bit dry at the end, spritz them with a bit of water, or add a drizzle of sesame oil, or a splash of rice vinegar.
    • Turn up the spice level by drizzling sriracha, sprinkling red pepper flakes, or even sautéing the beef with sambal!

    Recipe FAQs

    Are maruchan ramen noodles bad for you?

    Much of the health criticisms of ramen noodles come from the high levels of sodium in the flavoring packet. This recipe omits the flavor packet, so it is not a concern for us. The noodles themselves can still be relatively high in calories, but not so much that it is a problem.

    Can you cook ramen noodles in a wok?

    While I think boiling them outside of a wok would be more efficient, you can absolutely stir fry ramen noodles in a wok! In fact, it is encouraged in this recipe if you have one!

    Is Ramen Stir Fry gluten-free?

    This recipe as is, is not gluten-free. However, it only takes two small swaps to make it gluten-free. Switch the ramen noodles for rice noodles, and swap the soy sauce for tamari!

    If You Enjoyed This Recipe, You May Also Like:

    Miso Glazed Green Beans

    Simple Vegan Sticky Orange Tempeh

    The Best Crispy Tofu With Honey Soy Glaze

    Featured photo of ramen stir fry

    Vegan Beef Ramen Noodle Stir Fry

    This Vegan Beef Ramen Noodle Stir-Fry is so simple & delicious, it'll become a part of your weekly dinner rotation! With only 6 total ingredients, you can enjoy this meal in 20 minutes or less. We use frozen veggies in this recipe to simplify the process, and vegan beef for a hearty flavor!
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer, Main Course, Side Dish, Snack
    Cuisine: American, Asian, Chinese, Vegan
    Prep Time: 0 minutes
    Cook Time: 15 minutes
    Total Time: 15 minutes
    Servings: 2 people
    Calories: 485kcal
    Author: Emily

    Equipment

    • Non-stick pan
    • Medium-sized pot

    Ingredients

    • 2 packs Ramen Noodles
    • 1 cup Vegan Ground Beef Alternative
    • 1 cup Frozen Stir Fry Blend
    • 3 tablespoon Soy Sauce
    • ½ teaspoon Black Pepper
    • ½ teaspoon Rice Vinegar optional

    Instructions

    • Start by heating a pan and adding the vegan beef alternative to the pan. Sauté this until it is completely thawed and heated through. 
    • Boil noodles according to package instructions
    • Cook until al dente
    • Drain noodles and rinse if desired. 
    • To the pan which still has vegan beef heating in it, add the frozen carrot and broccoli mixture. 
    • Sauté this until vegetables are cooked through. 
    • Add the cooked ramen noodles to the veggie and beef mixture and then add the soy sauce directly to the noodles.
    • Toss the noodles with the veggies and beef on medium-high heat until thoroughly combined. Sprinkle in black pepper and toss again. 
    • If the noodles seem dry, try adding a spritz of water, sesame oil, or even rice vinegar. 
    • Serve on a plate and garnish with more black pepper and sliced scallions! 

    Notes

    Recipe copyright Legally Healthy Blonde. For educational or personal use only. 
    • Make this recipe gluten-free by using rice noodles and substituting soy sauce for tamari or coconut aminos! Cook rice noodles according to package instructions.
    • If the noodles seem a bit dry at the end, spritz them with a bit of water, or add a drizzle of sesame oil, or a splash of rice vinegar.
    • Turn up the spice level by drizzling sriracha, sprinkling red pepper flakes, or even sautéing the beef with sambal!
    • Nutrition Information is for 1 serving which is ½ of this recipe. 
      • Calories: 485 kcal
      • Total Fat: 15.4 grams
      • Total Carb: 62.8 grams
      • Total Protein: 23.5 grams

    Nutrition

    Calories: 485kcal
    Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!

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    Hi, I'm Emily! I am the classically trained chef-recipe creator behind Legally Healthy Blonde. I love fancy pasta, a good martini, and cooking impressive meals for myself and friends! I created LHB to share my passion of cooking and entertaining with everyone! If you love feel-good food that looks & tastes impressive, you're in the right spot!

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