Vegan Fire Noodles
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
1 serving
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Cuisine
Asian, Vegan, gluten-free
Vegan Fire Noodles
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A veganized version of the firey korean chicken flavour ramen noodles that is nearly as easy as the packet noodles!
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Ingredients
For the sauce
- 1 tbsp gochujang red pepper paste, 15 mL/16 g
- 1 tbsp gochugaru red pepper powder, 15 mL/4 g
- 1 tbsp soy sauce 15 mL
- 1 tsp brown sugar 5 mL
- 1 tsp sriracha 5 mL
- 1 tsp corn starch 2 g
- 1 tsp sesame oil 5 mL
- 1 clove garlic I used a fat one
- 1/4 cup water 60 mL, from cooking ramen noodles
- monosodium glutamate optional, use 2 pinches MSG and/or 1/4 tsp mushroom broth powder
- mushroom broth powder optional, use 2 pinches MSG and/or 1/4 tsp mushroom broth powder
For the ramen
- 1 ramen noodles whatever you prefer, but I love the Samyang ones, noodle cake form
Optional Garnish:
- sesame seeds toasted, for topping
- nori cut into small strips, roasted, for topping
Instructions
- To make the sauce, in a bowl, combine gochujang, gochugaru, soy sauce, brown sugar, sriracha, cornstarch, sesame oil, a crushed clove of garlic (or finely minced) and if using, MSG or mushroom broth powder (this really improves the umami/savouryness).
- In a pot, cook your ramen noodles until done, strain and reserve 1/4 cup (60 mL) of liquid in the pot.
- Add the sauce to the water and cook for about 1 minute over medium heat, stirring well to incorporate and allow the cornstarch to thicken the mixture. Add the noodles back into the pot and stir well to coat the noodles. Transfer to a bowl and garnish with toasted sesame and nori!
- Serve alongside your favourite protein: I tend to just panfry some tofu to put on top or air-fry some of your favourite frozen vegan mock meats to enjoy with it.
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