Vegan Spicy Ramen Noodle Stir-Fry
Ingredients
- 1 cup Vegetable Broth (or 1 cup water with vegetable/chicken less bouillon)
- 1 Tbsp Chili Sauce (Sriracha, garlic chili sauce etc)
- 2 Tbsp Tamari or Soy Sauce (low sodium)
- 1 Tbsp Maple Syrup or Agave
- 1 Tbsp Ginger, crushed
- 1 Tsp Garlic, minced
- 1 Tsp Chili Flakes (optional)
- 1-2 Tbsp Sesame Oil
Slurry
- 2 Tbsp Cornstarch
- 1/4 cup Cold Water
Noodles
- 2 cups cooked noodles (I used ramen noodle for this one)
Preparation
Cook your noodle as directed. I used ramen noodles for this one. I boiled for 2-3 min, drained water, rinsed in cold water and then added about 1 tbsp sesame oil to prevent from sticking.
Make cornstarch slurry by whisking cornstarch and water together until fully dissolved. Set aside.
Add all sauce ingredients to a bowl and whisk together.
Turn a pan on medium heat and add noodles coated in a little oil. Add a few splashes of soy sauce or Tamari and pan-fry for 2-3 minutes. Add more oil if needed.
Add sauce to pan. Let it come to a simmer and let simmer for 5 minutes.
Add cornstarch slurry to thicken the sauce. Immediately stir in to avoid clumping. Cook for another 2-3 minutes.
Serve and top with green onions, sesame seeds, chili flakes or your choice of topping.
