This easy vegan broccoli and pepper ramen noodles are a budget friendly vegan meal that is great for lunch or dinner. Technically a vegan instant noodle recipe.
If you are looking for an easy and/or budget friendly meal then you will love this easy vegan broccoli and pepper ramen noodles recipe.
Ramen noodles are a meal that Larisha and Andrew both grew up on. They were budget friendly packages of noodles that allowed their family to have meals when there wasn’t much money around.
Let’s stop there.
What we call ramen is not technically ramen (keep reading below), but that’s what the name is on the packages. What we are used to eating is technically called instant noodles.
Andrew and Larisha both continued eating ramen in college as a way to control their own budget and when starting a family it’s a meal that they have continued to enjoy, now adding their own additions to get better nutrients in to their kids.
They both recognize that ramen in the way that they grew up with it is not traditional in any sense of classic ramen, but more of an inspiration for a delicious meal.
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Frequently Asked Questions:
What is ramen?
Ramen is a very classic Japanese noodle soup. It is served with a meat or fish-based broth and then flavored with miso or soy-sauce. Sliced meat, like pork, nori, and scallions are popular toppings.
Like many noodle dishes, every region in Japan has its own variation.
There are many variations of where Ramen came from but it does use Chinese wheat noodle. It is believed to be introduced by Chinese immigrants in the late 19th to early 20th century.
Ramen increased in popularity post World War II as food shortages increased, but wheat was able to be obtained.
In 1958 Momofuku Andi, found of Nissin Foods, introduced instant noodles. Ramen is still one of the most popular foods in Japan today, but with the creation of instant noodles, everyone around the world could easily, and cheaply, make a semblance of traditional ramen.
We understand that this version is a very Americanized version and the flavors and ingredients are not typical of traditional Japanese ramen.
Looking for traditional versions? Try these creators:
What type of ramen noodles are you using?
We are using Ocean’s Halo instant ramen noodle packages. These are more expensive than the packages with the seasoning, but they are less waste for a recipe like this.
Top Ramen makes a soy flavored noodle package that you can find much cheaper in stores and this particular package is vegan friendly. Discard or use the seasoning package for another recipe.
Can I make this easy vegan broccoli and pepper ramen noodles Top 8 Allergen Free?
Ramen is made from wheat, so this is not gluten free. You could make a similar meal but use gluten free pasta instead.
If you do that, you will also want to make sure to swap the soy sauce for something similar that you can have with your allergens. You can easily swap with coconut aminos. You can also use tamari sauce if you need something gluten free. Alternatively, you could use a no soy, soy sauce.
Can I prep ramen noodles ahead of time?
We don’t recommend making this ahead of time as it’s best right out of the pan, but technically you could make and reheat later. Make sure to store the food in an air tight container in the fridge.
Can I swap the toppings or add more for this easy vegan broccoli and pepper ramen noodles bowl?
Absolutely. Add tofu or mushrooms, different vegetables and flavors. There are so many choices and possibilities.
What other quick vegan dinners ideas could I make?
We have over 45 30-minute or less dinner ideas like the 20 minute vegan spinach and sundried tomato recipe photoed above.
Get all our 30 minute vegan dinner ideas here.
Pin this easy vegan broccoli and pepper ramen noodles for later!
Easy Vegan Broccoli and Pepper Ramen Noodles
- 2 packages instant ramen noodles (discard seasoning packet or save for another recipe)
- 3 teaspoon sesame oil
- ¼ cup low sodium soy sauce (see post above for soy free alternatives)
- 1 teaspoon maple syrup (can sub with brown sugar)
- 2 teaspoon sriracha
- 1 ½ cups broccoli florets, cut into bite sized pieces
- 1 cup sweet onion, diced
- 1 red bell pepper, diced (can use any color)
- 3 cloves garlic, minced
- green onions and sesame seeds, for garnish
- Bring a pot of water to a boil and cook the noodles, without seasoning, as directed on package. Drain, set aside.
- In a small bowl, combine 2 teaspoon sesame oil, soy sauce, brown sugar, and sriracha. Whisk together. Set aside.
- Heat remaining teaspoon of sesame oil in a skillet over medium.
- Add broccoli, onions and peppers. Stir together and cook for 4-5 minutes, stirring often.
- Add garlic and stir consistently for 2 minutes. Add drained, cooked noodles and stir to combine. Cook for 1-2 minutes or until heat throughout.
- Turn off heat. Stir in the sauce to combine. Serve in bowls and garnish with green onions and sesame seeds if desired.
- Note: This is not served with a broth, but if you like noodles with broth, then you can add a mushroom or vegetable stock when adding the sauce.