Vegetarian ramen noodles are a delicious upgrade to instant ramen. This Asian-inspired recipe uses basic ingredients and is perfect for busy family weeknights. Quick and easy ramen noodles are made at home with a simple sauce, and are ready in 30 minutes!
Vegetarian ramen noodles are fun and easy to make! This recipe uses packaged noodles, without the seasoning packet, of course! Here, instant ramen noodles are combined together with cooked spinach and mushrooms, smothered in a homemade Asian sauce, and then topped with toasted cashews and sesame seeds.
This easy weeknight dinner takes only 30 minutes and might become your family's new favorite way to cook ramen noodles!
If you need other easy Asian-inspired noodles recipes, don't miss Thai zucchini noodles or these deliciously spicy Asian noodles with mushrooms and snow peas.
These vegetarian ramen noodles are one of the best ramen noodle recipes you can make at home with a simple homemade sauce. Not only are they delicious, but they are also budget-friendly and filling.
Ramen noodles are a great way to make a budget-conscious dinner. Dress them up with simple ingredients and you have a wonderful weeknight meal!
How to make ramen better?
It's simple to make regular ramen taste better and fresher. The first step is to discard the flavor packet. Then, elevate instant ramen noodles to the next level with these easy ideas:
- Add fresh veggies. This will make your dish more vibrant and fresh by adding veggies, such as mushrooms and spinach.
- Add nuts and seeds. Cashews and sesame seeds coated in a sticky Asian sauce take this recipe to the next level.
- Use low-sodium soy sauce or tamari sauce to control the amount of sodium.
- Add spice by using sriracha sauce.
Homemade sauce for ramen noodles
The sauce is made with garlic, sesame oil, sriracha, brown sugar, and soy sauce! The flavor combination is amazing, and the sauce takes only about 5 minutes to make. Tip: Make the sauce while the rest of the ingredients are cooking (and while the noodles are boiling!) to save time.
How to make vegetarian ramen noodles
Making ramen at home is better and tastier than using pre-packaged stuff. Here are the basic steps:
- First, you will toast (roast) the cashews and sesame seeds in the oven.
- While the nuts and seeds are roasted in the oven, make the sauce by combining low-sodium soy sauce (or tamari), sriracha sauce, honey, rice vinegar, and minced garlic in a jar.
- Next, cook mushrooms with garlic in sesame oil. Then, cook spinach until it wilts.
- At the same time, cook ramen noodles in a separate saucepan for about 2 minutes in boiling water. Do not over-cook. Drain.
- Finally, combine everything together in the same pan you cooked the veggies: cooked ramen, mushrooms, spinach, and the homemade Asian sauce. Top with toasted cashews and sesame seeds.
Variations and substitutions
What's good to add to ramen noodles? This is a super versatile and flexible recipe that can use a variety of ingredients, substitutions, and add-ins. Here are some ideas:
- Veggies. This is where you can let your creativity run wild. Use any veggies you like. Broccoli, chopped carrots, snow peas, snap peas, bell peppers, and even chopped asparagus will work great with vegetarian ramen noodles!
- Soy sauce or tamari sauce. I recommend using low-sodium soy sauce otherwise your noodles might be too salty. Another great substitution for soy sauce is tamari sauce.
- Nuts and seeds. Cashews taste delicious with vegetarian ramen, but you can also use peanuts. Be sure to add sesame seeds for even more flavor. Toast both cashews and sesame seeds in the oven for a richer flavor.
- Honey can be replaced with brown sugar or maple syrup.
- Different types of noodles. Obviously, this recipe is all about packaged ramen noodles. However, you can easily use rice noodles, egg noodles, spaghetti, or fettuccine instead! Just cook them according to package instructions and proceed with the recipe!
Recipe Notes and Cooking Tips
These vegetarian ramen noodles are one of the best ramen noodle recipes you can make at home with a simple homemade sauce. Follow these simple tips below to make the best out of this recipe.
- Use only low-sodium soy sauce. Regular soy sauce would be too salty. If using regular soy sauce, adjust the amounts so that your noodles are not overly salty.
- Do not overcook. Ramen noodles generally take only about 2 minutes to cook in boiling water. Watch cooking times closely and remove and drain them immediately. Cook them al dente, so to speak. Otherwise, your noodles will get mushy.
- Ramen noodles are best on the same day. Once cooked, they tend to get mushy, so I don't recommend saving them for leftovers and reheating them later.
- Do not use the seasoning packet that came with the noodles. You will not need it for this recipe, so you can just throw it away.
- Sriracha sauce. Add more of this sauce if you like your recipe spicy. Reduce the amount if you don't like too much spice.
- Toast the nuts and seeds. Toasted cashews and sesame seeds taste so much better than raw. They acquire rich flavor and beautiful color, as well. Follow recipe card instructions on how to toast nuts and seeds in the oven.
- Toppings. Serve ramen noodles as is, or top with chopped green onions.
Other Asian-inspired noodle recipes you might like
If you're looking for more Asian-inspired dinner inspiration, here are some ideas:
- Spicy Asian Noodles with Mushrooms and Snow Peas
- Asian Pasta with Broccoli and Mushrooms
- Thai Zucchini Noodles
- Asian Noodle Salad with Peanut Dressing
Vegetarian Ramen Noodles - 30-Minute Meal
Nuts and seeds mixture
- ½ cup raw cashews
- 3 tablespoons sesame seeds
- 2 tablespoons honey
- ⅓ cup low-sodium soy sauce or tamari sauce
- 1 tablespoon sriracha
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 clove garlic minced
- 1 tablespoon sesame oil or olive oil
- 8 oz mushrooms sliced
- 4 cloves garlic minced
- 1 tablespoon sesame oil or olive oil
- 6 oz spinach fresh
- 8 oz ramen noodles
Toast nuts and seeds
- Preheat the oven to 350 F. Spread the cashews and sesame seeds on a parchment paper-lined baking sheet in one layer.
- Bake for 10 minutes until both cashews and sesame seeds turn nicely brown, roasted color. Reserve honey for later use.
- In a medium bowl, whisk the sauce ingredients.
- Reserve and remove 2 tablespoons of sauce ingredients to a small tall jar or glass. The majority of the sauce should remain in the bowl.
Honey mixture for nuts and seeds
- Add 2 tablespoons of reserved honey to the reserved 2 tablespoons of the sauce in the same jar (or glass). Mix very well with the spoon so that the sauce and honey form a thick and sticky glaze of even consistency.
- Add roasted cashews and toasted sesame seeds to the same jar (or glass). Stir everything together with the spoon.
- The sauce should be sticky and should coat the cashews. Cashews should be coated with sticky sauce and sesame seeds. If the mixture is too thick, add another tablespoon of sauce from the bowl.
- Heat an empty cast-iron skillet for 2 minutes on medium heat before adding oil.
- Add sesame oil.
- Add sliced mushrooms and garlic. Cook for about 3 or 5 minutes, turning once. Removed cooked mushrooms to a plate.
- Add another tablespoon of sesame oil, add fresh spinach, and cook for about 3 or 5 minutes, stirring until the spinach wilts. Remove from heat.
- Bring a pot of water to boil. Add ramen noodles and cook for 2 minutes. Drain.
- Add cooked ramen noodles and half of the cooked mushrooms to the cooked spinach in the skillet.
- Pour the sauce over everything.
- Mix everything well. Reheat if needed.
- Top with the remaining half of the cooked mushrooms.
- Top with sesame and cashew honey mixture.
- Season with salt and pepper if needed.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.