Dinner

Vegetable Ramen Recipe

ByNoah Steele October 30, 2025October 30, 2025

Introduction

This vibrant vegetable ramen is a flavorful and satisfying dish packed with fresh veggies and a savory homemade sauce. It’s perfect for a quick weeknight meal that feels both comforting and nourishing.

A white bowl with colorful patterns around the edge holds a serving of cooked noodles. The noodles are brown and shiny, mixed with small pieces of orange carrots, green snap peas, and light-colored bean sprouts. A woman's hand holds light wooden chopsticks lifting a thick clump of noodles above the bowl. The background is a white marbled surface with blurred dark shapes behind. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 packs of ramen (seasoning removed)
1 cup snow peas

½ cup julienne carrots
2 red bell peppers, sliced into strips

1 cup shiitake mushrooms
1 bundle of spring onions, chopped

2 cloves of garlic, grated
1 cup mung bean sprouts
1 teaspoon grated ginger

2 tablespoons olive oil
½ cup brown sugar
3 tablespoons hoisin sauce

⅓ cup soy sauce
1 teaspoon chili garlic sauce

Instructions

Step 1: Fill a pot with water and bring it to a boil over medium heat.

Step 2: In a stir fry pan or wok, heat olive oil over medium heat. Add snow peas, carrots, bell peppers, shiitake mushrooms, spring onions (save chives for garnish), and mung bean sprouts. Sauté for 3 to 5 minutes, then transfer to a bowl and cover with foil to keep warm.
Step 3: Add ramen noodles to the boiling water and cook for no more than 3 minutes. Drain well.
Step 4: In a small bowl, combine grated ginger and garlic with hoisin sauce, soy sauce, brown sugar, and chili garlic sauce. Whisk to mix thoroughly.

Step 5: Lower the heat on the stir fry pan to low and add 1 tablespoon of olive oil. Pour in the sauce mixture and cook for about two minutes. Add the drained noodles and toss until they are well coated with the sauce.
Step 6: Transfer the noodles to a large bowl, toss together with the sautéed vegetables, and top with fresh chives. Serve immediately.

Tips & Variations

For extra protein, add tofu or a soft-boiled egg on top before serving.

Swap shiitake mushrooms for cremini or button mushrooms if preferred.
Adjust the chili garlic sauce to control the heat level according to your taste.
Use fresh herbs like cilantro or basil for a different flavor twist.

Storage

Store leftover ramen in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or broth to keep the noodles from drying out. For best texture, avoid microwaving as it can make the noodles mushy.

How to Serve

A close-up image shows thin cooked noodles lifted with a pair of light brown wooden chopsticks held by a woman's hand above a white bowl decorated with an orange, purple, and green floral and geometric pattern. The noodles have a shiny, glossy brown sauce coating, with bits of thin orange carrot strips and green vegetables mixed in. The bowl is full, with more noodles and vegetables visible inside. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant ramen noodles with seasoning packets?

Yes, but discard the seasoning packets as this recipe uses its own flavorful sauce. Using the seasoning packets may make the dish too salty or overpower the other flavors.