It’s that time again, where my noodle addiction takes over and I am forced to share with you yet another ramen noodle dish. For those of you who love a good vegan Asian noodle dish, here we are again.
For the rest of you, #notsorry!
This recipe is easy and I have more editing to do today, so we’ll make this quick and relatively painless.
If you work from home this is a very easy vegan lunch recipe because it doesn’t have a lot of ingredients but each one is packed with flavor so your taste buds don’t skip a step.
Vegan mince (Naturli mince pictured)
Soy sauce (or coco aminos)
Tapioca starch (flour)
Sriracha (optional but recommended)
The first step is to heat up the skillet and add about a tablespoon of a soy sauce & water mixture. When it starts to bubble, add the ginger and onion. Cook until fragrant and the onions are translucent, about 5 to 7 minutes.
Next, add your favorite vegan mince alternative. Season and cook a few minutes.
Add broccoli and cook another 10 to 15 minutes, or until the broccoli is cooked how you like it.
Take a minute to get the water going for the noodles. Bring it up to a good roiling bubble before dropping the noodles.
Once the broccoli starts to soften, it’s time to make the starch slurry. In a measuring cup, add water, starch, soy sauce and Sriracha. Stir well and pour into skillet. Bring to a boil and then reduce to a simmer until the sauce thickens.
Serve on top of Ramen noodles or mix together and then plate.
See how easy that was? You’ll have delicious broccoli ramen in under 30 minutes. Plenty of time to get in a workout or a watch your favorite sitcom before getting back to your work day.
Give this recipe a try and let me know how you like it, and don’t forget to tag me on Instagram!