Easy Vegan Ramen Noodles With Cabbage and Mushrooms
Kick up the heat by upping the chili sauce in this ready-in-minutes recipe from the 15-Minute Vegan Meals cookbook.
Ingredients · Servings 2
- 1 (6-ounce) package
- ramen noodles
- 1 teaspoon avocado oil
- 1¼ cups sliced cremini or portabello mushrooms
- ¾ cup thinly sliced red cabbage
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 teaspoons soy sauce
- ½ teaspoon agave nectar
- ½ teaspoon mirin
- ½ teaspoon ginger paste
- 1 tablespoon toasted sesame oil
- 1 teaspoon chili garlic sauce, plus more for serving
- 2 sliced tablespoons scallions
Method
- Fill a large pot with 2 inches water (or enough to fully submerge noodles), cover, and bring to a boil. Add noodles, stir, and cover again to bring to another boil. Uncover and continue to boil noodles, according to package directions, and then drain and rinse.
- In a sauté pan over medium heat, warm oil. Add mushrooms and cook 3 to 4 minutes. Add red cabbage, salt, pepper, and garlic powder. Cook 3 minutes, stirring occasionally, until red cabbage wilts.
- Into a large mixing bowl, whisk together soy sauce, agave, mirin, ginger paste, toasted sesame oil, and chili garlic sauce. Add drained noodles and toss. Serve with vegetables. Top with scallions and more chili garlic sauce.
What you need:
1 (6-ounce) package ramen noodles 1 teaspoon avocado oil 1¼ cups sliced cremini or portabello mushrooms ¾ cup thinly sliced red cabbage ¼ teaspoon salt ¼ teaspoon black pepper ½ teaspoon garlic powder 2 teaspoons soy sauce ½ teaspoon agave nectar ½ teaspoon mirin ½ teaspoon ginger paste 1 tablespoon toasted sesame oil 1 teaspoon chili garlic sauce, plus more for serving 2 sliced tablespoons scallions
