What's easy, comforting, and totally easy to prepare any night of the week? This vegan kimchi ramen noodle stir fry by Sarah Schutz of The Cutting Veg.
Sarah made this easy recipe with our Vegan Miso Ramen Noodle Soup Cup with fresh kimchi and veggies and it's the perfect 1-person meal.
This soothing ramen instant vegan ramen soup is made with organic noodles that are steamed, not fried. Broccolini, kimchi, and tofu are mixed with the noodles to give you a tangy, earthy, and nutritious meal.
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2 scallions, whites and greens chopped and separated
1 clove garlic, minced
1 teaspoon grated ginger
3 stalks broccolini, chopped
2 teaspoons tamari
1/2 teaspoon sesame oil (optional)
1 cup water
1/3 cup kimchi
2 oz tofu (premartinated or not), chopped
Directions
Heat avocado oil in a large skillet over medium heat. Add scallion whites and saute until slightly browned, approximately 3 minutes.
Add garlic and ginger and cook until fragrant, around 1 minute more. Add broccolini and toss to mix up with scallion and garlic mix. Cook until slightly tender, approximately 5 minutes.
Add tamari, sesame oil, and water, and stir to combine. Add the Dr. McDougall's Right Foods Miso Ramen noodles and stir to coat in liquid. Cover and cook for ~5 minutes, stirring occasionally, until noodles are cooked through. You might need to add some additional water.
Once the noodles are cooked, add kimchi, tofu, and scallion greens. Enjoy!
