Mixed Vegetable Ramen Noodles with Hoisin Sauce
This stir fried mixed vegetable ramen is a healthy and wholly satisfying meal that can be made in under 30 minutes.
Ramen & Vegetables
- 2 servings of organic gluten-free ramen
- 1 medium carrot
- 2 celery stalks
- 1 cup crimini mushrooms
- 1/4 red bell pepper
- 1/4 yellow bell pepper
- 2 large garlic cloves
- 2 tbsp water or vegetable broth
- Sesame seeds
- Fresh cilantro (optional)
- Himalayan salt & black pepper, to taste
- 1/4 cup coconut aminos
- 2 tbsp sunflower seed butter
- 1 tbsp coconut sugar
- 2 tsp toasted sesame oil
- 2 tsp rice wine vinegar
- 1 tsp hot sauce
- 1 large garlic clove
- filtered water
- In a blender, combine all of the hoisin sauce ingredients and blend until smooth. Add more water as needed to thin out the sauce to desired consistency or to help it blend. Alternatively, you could add all of the ingredients to a bowl, and whisk together until well combined.
- Dice all of the vegetables, and mince the garlic.
- Heat the water or veggie broth in a frying pan on medium-high heat. Add the carrot, celery, mushrooms, and peppers. Sautee on medium heat stirring frequently for 6 to 8 minutes, or until tender-crisp – when the vegetables are almost done, add the minced garlic. Remove from heat.
- While the vegetables are being sauteed, cook the ramen according to the instructions on the packet (they usually take 4 to 6 minutes).
- Drain the ramen noodles, and add them to the pan with the fried vegetables. Pour on as much of the hoisin sauce as desired, give a quick stir, and divide between 2 bowls.
- Top with sesame seeds and fresh cilantro. Season with Himalayan salt and black pepper to taste.
- Store any leftover hoisin sauce in an airtight glass jar in a refrigerator for up to 5 days.