The easiest vegan noodle recipe ever! Buttery, sweet, savoury, toasty, salty, and downright delicious. Made with just a handful of pantry staples, they are ready in just a few minutes and so versatile!
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Ridiculously Easy Vegan Noodles - Now this is a recipe that you need in your back pocket. They are so easy that I find myself making them again and again for lunch and as a side for dinner.
They are so quick to make and very low effort. Boil the noodles, drain, add the saucy ingredients to the pan, toss, and you're done. Ridiculously easy!
I love them for lunch with a sprinkle of sesame seeds and some chili crisp, Green onions too if I have some in the fridge. And when I'm not slurping them for lunch, I'm piling the slippy tangles of delicious noodles in a bowl for dinner, loading them up with a protein such as crispy tofu, my baked tofu, ground vegan "meat", or vegan chick'n, and then piling on toppings of choice like fresh cilantro, green onions, stir-fried or raw veggies, toasted peanuts or cashews, maybe a little squeeze of lime and some chili oil or chili crisp - I am slightly obsessed with both!
In the pics I used my fave spicy chili miso sesame oil. It's so good on these noodles and my stuffed cucumber cups!
Mel x
Ingredients
Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
- Noodles - I like to use plain ramen noodles. I buy Lotus Foods Millet & Brown Rice Ramen Noodles from Costco. Instant ramen noodles will do too, though (discard the spice packet or add it too if the flavour is complementary and vegan). Ramen blocks vary in size/weight a bit depending on brand, but you don't need to be exact, so don't worry. Any other noodles, such as rice noodles, stir fry noodles, udon noodles, or lo mein noodles, will work well too. Even angel hair pasta would be good.
- Vegan butter - You can use homemade vegan butter or store-bought. This adds richness to the noodles and makes them extra delicious.
- Soy sauce - For salty, umami flavour and colour.
- Sesame oil - This should be toasted sesame oil and is for toasty, nutty, sesame flavour.
- Maple syrup - I live in Canada, so I always have maple syrup on hand, and I love the smoky, sweet flavour it gives. Brown sugar or even coconut sugar works well, too.
- Chili flakes - For just a touch of heat. You could use a teaspoon or two of sriracha instead or omit completely to make these noodles super child-friendly.
Recipe
Ridiculously Easy Vegan Noodles
Author:WATCH HOW TO MAKE IT
Ingredients
- 2 blocks (6 to 7 oz or 170 to 200 grams) ramen noodles blocks vary in size - a little more or less won't hurt (or use the same amount of any other noodle such as udon, soba, rice noodles or angel hair pasta).
- 1 tablespoon vegan butter
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup or brown sugar
- 1 pinch chili flakes
- 1 pinch black pepper
Optional toppings
- sesame seeds, green onions, chili oil, chili crisp, veggies, tofu, tempeh (or other protein of choice).
INSTRUCTIONS
- Cook noodles in boiling water as per the instructions on the packet. Drain through a sieve.
- Leave resting in the sink and return the pan to a medium-low heat.
- Add the butter to the pan and let it melt, then add the soy sauce, sesame oil, maple syrup, chili flakes, and black pepper. Stir to combine. If using brown sugar instead of maple syrup, stir over the heat just long enough for the sugar to dissolve.
- Pour the noodles into the pan and toss really well.
- Serve with toppings of choice.
NOTES
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Suzy says
I thought it was a bit bland. I did add some edamame to the cooking ramen because they cook in the same amount of time. That added a nice green crunch. Maybe some garlic. Actually some broccoli would be nice too. It's good, just not great. Sorry :(
Mandy says
Yum! It's awesome. I used spaghetti since I didn't have those adian noodles. I threw edamame in the Spaghetti water to cook at same time. Added my greens this way.
Melanie McDonald says
Sounds perfect! Glad you enjoyed them, Mandy!
Marie says
Thank you for this recipe! The Lotus Ramen noodles you use are the ones I buy and delicious in this. I also use them to make a chickenless noodle soup with 4 of the cakes, 6-7 cups of water, a 12 ounce bag of frozen peas and carrots, 2 heaping Tbsp of vegan chicken seasoning, and that's it. I do add Soy Curls sometimes. If I do, I add another Tbsp of seasoning. Your recipe is now a good change off.
Mandy says
right up my alley. quick and tasty. thank you!