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Hold the broth on this one - instead we are whipping up these saucy and delicious Roasted Veggie Ramen Noodles. A quick & healthy weeknight dinner | ThisSavoryVegan.com #vegannoodles #thissavoryvegan #veganramen

Roasted Veggie Ramen Noodles

Servings: 6
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Hold the broth on this one - instead we are whipping up these saucy and delicious Roasted Veggie Ramen Noodles. A quick & healthy weeknight dinner!
5 from 13 ratings
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Ingredients

FOR THE CAULIFLOWER

  • 1 head cauliflower cut in florets
  • 2 tablespoons oil I used avocado
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon turmeric
  • salt

FOR THE BRUSSELS SPROUTS

FOR THE SAUCE

  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons dark soy sauce
  • 2 tablespoons vegan oyster sauce or sub hoisin sauce
  • 1 tablespoon agave or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha
  • red pepper flakes to taste, optional

FOR THE NOODLES

  • 3 squares ramen
  • 2 tablespoons sesame oil
  • 1/2 block firm tofu drained & pressed
  • 1 tablespoon corn starch
  • pepper
  • 4 cloves garlic diced
  • 2 shallots sliced
  • green onions, sesame seeds for serving

Instructions
 

  • Preheat the oven to 425 degrees and line two baking sheets with parchment paper.
  • In separate bowls toss the cauliflower ingredients and the brussels sprouts ingredients together. Place the brussels sprouts cut-side down on one baking sheet. Spread out the cauliflower on the other baking sheet. Sprinkle both with salt and place in the oven. Bake for 15 minutes and flip the cauliflower (no need to flip the sprouts, but check them to make sure they aren't getting too dark). Then bake for another 5-15 minutes until everything is crispy.* Remove from the oven and set aside.
  • Meanwhile, bring a pot of water to a boil. Add the ramen and cook until al dente. Drain and rinse with cold water.
  • Place the empty pot back on the stove and heat the sesame oil over medium heat. Add the tofu, corn starch & pepper and break apart with a wooden spoon. Cook for about 5 minutes, then add the shallots, garlic and 1/2 the sauce. Toss until the shallots and garlic are tender.
  • Add the noodles & the rest of the sauce to the pot and toss until heated through. Serve right away with the roasted veggies, green onions and sesame seeds.

Video

Notes

*I only cooked my sprouts for another 5 minutes and the cauliflower for the full 15 minutes.
Calories: 446kcal, Carbohydrates: 51g, Protein: 14g, Fat: 23g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 11g, Trans Fat: 1g, Sodium: 2022mg, Potassium: 749mg, Fiber: 7g, Sugar: 10g, Iron: 4mg
Cuisine: asian
Course: Main Course
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