Today I’m sharing a recipe for a really easy Vegan Spicy Ramen Stir Fry that has an amazing gochujang sauce and comes together in 15 minutes!
I love ramen noodles as soup, but they just hit different as a stir fry and if I have the time – which we all have a lot of – I like to go the extra mile. It’s really easy to make the homemade spicy gochujang sauce and it uses pretty basic ingredients, besides the gochujang. However, I was able to easily find gochujang in the Asian aisle of my favorite grocery store.
After you whip up the stir fry sauce it’s really simple! This recipe is made super fast and makes for a delicious, complex meal. There are so many amazing flavors packed into this one!
This dish is rich, spicy and bright with a hint of lime juice. Believe me, your taste buds will be soaring.
So, what the heck is gochujang? Simply put, gochujang is a Korean red pepper sauce made with red chile pepper and fermented soybeans. It has a delicious umami flavor and, in my opinion, is not too spicy – even for those that don’t love the heat.
Gochujang is meant to be used within recipes, not as a topping… so don’t go adding it as a sauce to your foods. I mean, do you, but highly not recommended.
Vegan Ramen Noodles
Most ramen noodles are vegan friendly. You can get super cheap ramen noodles, like Top Ramen or Maruchan Noodles. You can get ramen with cleaner ingredients from brands like Lotus. And you can even get gluten-free ramen noodles.
Your noodle experience is completely up to you.
For ease and expense, I stick to those cheap ramen noodles, like Top Ramen. They’re $0.20-$0.30 a package and they cook up really fast. In my opinion, they are tasty, but I grew up on them, so it’s all about that nostalgia for me too.
Whatever noodles you choose, it’s all about combining them with fresh vegetables and the amazing flavors of the gochujang sauce.
My Gochujang Sauce
This spicy ramen stir fry is next level because of the amazing gochujang sauce.
To make an amazing stir fry sauce you need a fat (usually from oil), a flavor base (like our gochujang) and some brightness (from vinegar or citrus), something salty (like soy sauce) and something sweet (like sugar). Trust me, the sugar brings out everything else.
Keeping that in mind, I set out to make a mouth-watering spicy stir fry sauce and this sauce does not disappoint. The gochujang is not very spicy, but it packs a ton of delicious umami flavor. I also added soy sauce for salt and more umami.
For my acid, I chose to add in both rice wine vinegar and lime juice. The vinegar creates depth and hits the back of your palette while the lime juice adds that instant brightness at the front of your palette.
And then you need something sweet. It sounds weird, but it’s the same concept as salt in baking, just in reverse. You know how you add a pinch of salt to cookies to make them taste incredible? We’re doing the same thing in this recipe. The sugar balances out the sauce and really brings out the salty, umami flavors.
I chose to add brown sugar as I like how syrupy it gets in the sauce and while it’s cooking. It also combines and really melts into liquids great.
Now, add all of that together and we have the perfect sauce!
The vegetables that you include in your stir fry are really up to you. I always prefer a classic broccoli and mushroom blend, but feel free to throw in what you like. Some other great options are Chinese eggplant, baby corn, bell peppers, snap peas, etc.
You can even use a frozen stir fry blend of veggies to make this super easy.
The most important part for me is the garnishes. They bring so much flavor to the dish and they are essential to having a bright, delicious stir fry.
Again I usually stay classic with cilantro, scallions and sesame seeds. Feel free to spice it up with jalapenos, kimchi, peanuts, sriracha, etc.
Without further ado, let’s get into this recipe!
As always please share your recreations on social media and don’t forget to tag me! I love to feature your recreations on my Instagram stories!
- ½ medium white onion
- 1 ½ cups broccoli
- ¾ cup mushrooms
- 4 cloves garlic
- 2 cups vegan chicken strip substitute*
- ¼ cup scallions divided
- ¼ cup cilantro divided
- 2 servings vegan-friendly ramen noodles
- Optional toppings sesame seeds, sriracha, kimchi, etc.
- 2 tbsp gochujang
- 1 tbsp sriracha
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp rice wine vinegar
- ⅛ cup lime juice
- 2 tsp brown sugar
- ¼ cup water
Add a ingredients to a small mixing bowl, combine, and set aside
Chop the onion into strips
Cut broccoli into individual florets, cutting some in half if they are bigger than the rest
Slice the mushrooms into thin slices
Mince the garlic
Bring a saute pan to medium heat and add a little bit of spray oil or water
Add the onion to the saute pan
Let cook on medium heat for 5 minutes
In the meantime add water to a medium saucepan to boil the ramen noodles
Add the vegan vegan chicken substitute, broccoli, mushrooms and garlic to the saute pan
Add the ramen noodles to the boiling water
Allow ramen to cook until soft but not mushy, about 5 minutes
Continue to cook vegetables on medium heat for about 6 minutes
Remove noodles from boiling water and strain
Add the gochujang sauce to the vegetables and stir to combine
Add the ramen to the vegetables and sauce and stir carefully to combine
Add ¼ cup of both the cilantro and scallion and stir carefully to combine
Plate the stir fry and top with additional scallions, cilantro, and sesame seeds
I prefer Morningstar Farms Chick’n Strips or Gardein Chick’n Strips