This super delicious Vegan Ramen Noodles recipe is easy to make and quick to whip together. The whole family will love this recipe!
1 serving of Peanut Sauce
300 g ramen noodles of choice
1 tbsp. coconut oil
1 tsp spicy sesame oil
3 garlic cloves, pressed
2 inch cube of ginger, grated
1 medium-sized zucchini, cubed
1 head of broccoli, cut into florets (not pictured but tested)
2 sweet red pepper, finely chopped
1 cup white button mushrooms, chopped
2 packets Good Catch Foods Tuna Naked in Water
handful of fresh cilantro
2 sprigs of green onion, finely chopped
To a large frying pan, heat coconut oil and sesame oil on medium-high heat for 30 seconds before adding garlic and ginger. Cook for 1 minute before adding zucchini, broccoli, red sweet pepper and button mushrooms. Cook them down for 5-7 minutes or until completely cooked through. To speed up the cooking process add 1 ladle of water to the pan and place lid on to steam. Add half your peanut sauce and Good Catch Tuna to the vegetables and stir till well combined. Check your vegetables for seasoning and add salt as needed. NOTE: you may not need any at all.
Cook ramen noodles as instructed on packet. Strain once cooked and add to the vegetable mixture. Stir gently till well combined and coated.
To serve, top with more sauce and garnish with cilantro and fresh green onion.
Optional: more lime and sesame seeds.
Cook ramen noodles as instructed on
The leftover Peanut Sauce will last up to 1 week in a tightly sealed container in the fridge.
Keywords: Asian, Best, Easy, Homemade, Recipe