This Spinach and Leek Dal recipe is the perfect dish for a tasty and filling…
Looking for a healthy but quick lunch dish, this vegetable ramen recipe is full of flavour and nutrients and can be ready in under 20 minutes.
As long time readers will know, I love ramen (check out my peanut satay ramen here). A good ramen is nourishing, flavourful and filling. This one is full of vegetables, so is a good lunch for contributing to your five a day. I love to make this vegetable ramen recipe when I need something quick and easy but delicious. So skip your boring sandwich and give this a try!
- 1 tbsp olive oil
- 1/2 red onion, chopped
- a crushed clove of garlic
- tsp of minced garlic
- 1 3/4 cups (400ml) vegetable stock
- a handful of sugarsnap peas
- 3 large mushrooms, sliced
- 1 carrot, peeled into ribbons
- 2/3 cup (50g) of rice noodles
- 1 tsp of soy sauce
- juice of 1/2 a lime
- 1 bok/pak choi
- a handful of fresh coriander
- Sesame seeds, for decoration
Heat a stock pot or large saucepan on medium and when hot add the oil, onion, garlic and ginger along with your seasoning.
Fry for 2-minutes or until onion has softened.
Add the vegetable stock to your pan and tip in the sugarsnap peas, mushrooms and carrot and bring it to a rolling boil.
Add the noodles, soy sauce and lime juice. Give it a good stir and boil for another 2 minutes.
Add the pak choi and cook for another 2-3 minutes.
Pour your ramen into a bowl and top with the coriander and sesame seeds.
💭 Top tips
Make sure to use a good quality stock for this dish, the stock is the basis of the flavour for this dish.
Mix up the vegetables, pretty much any vegetable can be used in this ramen. Try adding kale or spinach, chinese leaf, beansprouts, baby corns or green beans.
I've used rice noodles for this dish but wheat noodles would also work.
👪 Scaling the recipe
The quantities in this recipe serve 1 but you can just multiply the ingredients by however many people it needs to serve.
Don't forget to check out my other vegan asian recipes.
Can this vegetable ramen be made in advance?
This is best enjoyed straight after making and it's so quick to make that it doesn't need making in advance.
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