Sweet and Sour Ramen – Vegan
Servings
2-3
servingsPrep time
10
minutesCooking time
15
minutesIngredients
- Stir Fry Ingredients
1 red onion, sliced
2 carrots, thinly sliced
1 red bell pepper, sliced
1 cup broccoli florets (fresh or frozen)
2 garlic cloves, minced
Optional: ½ to 1 jalapeño
15-ounce can kidney beans, drained and rinsed
2 bricks Lotus Foods millet and brown rice ramen
2 teaspoons fresh ginger
Optional garnishes: fresh herbs, green onions, sesame seeds
- Sweet and Sour Sauce
¼ cup lemon juice
¼ cup vegetable broth (or water)
1 tablespoon soy sauce, tamari, or coconut aminos (or flavored balsamic vinegar for salt-free option)
3 tablespoons tomato paste
2 tablespoons date syrup
Directions
- Add the onions to a preheated skillet and cook at medium-high until they start to brown. Add a splash of water or broth as needed to deglaze the pan if anything starts sticking.
- Add the remaining vegetables along with about a tablespoon of water, cover and steam the veggies 5 to 10 minutes until desired texture is reached.
- Bring a pot of water to boil and cook noodles per package directions.
- Meanwhile, add all the sauce ingredients to a small mixing bowl or measuring cup and whisk until smooth. Set aside until step 7.
- Once the veggies are done cooking, add the kidney beans and fresh ginger.
- Once the noodles are done cooking, drain the noodles and add them to the skillet.
- Add as much of the sauce as you like to the skillet and mix everything well. Cook for 2 or 3 minutes until the sauce is to your desired consistency.
- Serve with fresh herbs and sesame seeds.
