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!
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
- Only 6 Ingredients. Ramen, Soy Sauce, Veggies, Green Onions, Pepper, Vegan Beef. That's IT!
- 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!
- 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:
- 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:
How To Make This Recipe
Step 1: Cook the "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
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
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!
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
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.
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!
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:
Simple Vegan Sticky Orange Tempeh
The Best Crispy Tofu With Honey Soy Glaze
Vegan Beef Ramen Noodle Stir Fry
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
- 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
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