Just one of many ways a vegan can enjoy ramen noodles. Actually, while I originally used instant ramen noodles, without the seasoning, I would recommend using something similar, but with fewer ingredients and sans MSG. There is a brand that is (or was) available in America, that can be found in the oriental section of some Super Walmarts and other grocery stores (called “Chinese noodles”, I think), and here in Thailand there is the Shogun brand, which is even better.
- 1/4 head of cabbage, sliced
- 1/2 medium onion (or 1 whole small onion), peeled and sliced
- 1/2-1 cup sugar snap peas (or regular peas if you cannot find these)
- 1/4-1/2 block (12-16 oz) of firm or extra firm tofu, sliced or diced
- 1-2 packages of instant/dried noodles (if using instant ramen, discard the seasonings)
- soy sauce
- hot sauce (optional)
- sweet and sour sauce
- orange sauce (You can use sweet and sour if you cannot find orange sauce. I’m working on a vinegar-free orange sauce recipe.)
Note: If you understand seasonings well enough, you can add whatever other seasoning or sauce you think might fit this recipe instead of the listed seasonings/sauces.
- (If using a wok, which is recommended, heat up the wok on high heat.)
- Pour a little (2-3 Tbsp) oil into a heated wok (recommended) or frying pan (You could also steam vegetables instead and not use the oil. If you choose to steam, see the note at the end of these instructions, after the final step.)
- Add vegetables and tofu.
- Splash on some soy sauce (just a few splashes, or about 2-4 tsp).
- Cook on high or between medium and high heat uncovered (wok) or medium or around or at medium heat covered (frying pan) stirring occasionally.
- Meanwhile, in a small sauce pan, bring water to a boil.
- When water comes to a boil, add noodles. Make sure to discard the seasoning packet (if present). You don’t need it, and if you’re using ramen noodles, it most likely isn’t vegan or even vegetarian anyway (though if you’re not a vegetarian, you may still like this dish, and can use the seasoning packet for extra flavor in your next bowl of ramen, or for something else.)
- Cook noodles for about 3 minutes or until soft.
- Drain noodles, rinsing with cold water.
- Hopefully, you have been stirring your vegetables and tofu. You can turn the wok as you stir or between stirring, too. As your vegetables and tofu begin to get a little crispier, add sweet and sour and orange sauce, about 2 Tbsp of each or 4 Tbsp sweet and sour if orange sauce isn’t available or being used (I do recommend orange sauce though, as it’s delicious and adds a nice flavor to lots of things.).
- Stirring occasionally, cook until the sauce is heated (at least).
- Add drained noodles and mix.
Note: Now, if you chose to steam your vegetables instead, either don’t rinse the noodles, or rinse them with warm water. Add the vegetables. Heat up the sauce and add that to the whole and mix.
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