Healthy Ramen Noodle Stir Fry

Course: Main Course

Cuisine: Asian

Diet: Vegan, Vegetarian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 212kcal

Author: Lauren

If you grew up eating Ramen Noodles like I did, I insist you try this healthy, "adult" version. This Healthy Ramen Noodle Stir Fry is seriously one that had me floored. It's macro-friendly and packed with protein. It's freaking delicious! Also super easy to make vegan.

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Ingredients

For the Ramen:

3 cloves garlic minced
1 medium zucchini quartered
5 oz. mushrooms (140g)
2 (6-oz.) packs ramen noodles noodles only, disregard seasoning
Korean Ground Beef (430g) or other protein of choice
Green onions to garnish
1 large egg optional for serving

For the Sauce:

3 Tbsp soy sauce (45g) low-sodium
2 Tbsp rice vinegar (30g)
1 Tbsp ginger paste (15g) or minced ginger
2 Tbsp pancake syrup (30g) sugar-free, or maple syrup
1/4 tsp red pepper flakes optional

Instructions

Spray a large skillet with cooking spray. Add zucchini, mushrooms and minced garlic. Cook for 5-6 minutes until the vegetables are tender.
While the veggies are cooking, mix the sauce ingredients together in a small bowl.
Boil the ramen noodles just until they begin to come apart and are slightly soft, then drain and add the noodles and sauce to the pot, mixing everything together on medium heat for 2-3 minutes.
Serve topped with some sesame seeds, sliced green onions and an egg, if desired!

Notes

Ramen noodles: Don't overcook the ramen noodles. Boil them just until they come apart and have a slight bite to them. The noodles will continue to cook slightly as you stir fry them. Ramen noodles should have a chewy texture in the end and not be soggy.

Nutrition