Easy Vegan Ramen Noodles

I created this recipe one night recently when I discovered that we only had enough pasta for the boys. After looking in our pantry to find something I could scrape together for dinner for myself, my eyes landed on a bag of Millet and Brown Rice Ramen Noodles I had gotten from Costco. I combined those with the roasted chickpeas and cauliflower I was already making for the pasta, and voila, Easy Vegan Ramen Noodles were born! 

Why You’ll Love This Easy Vegan Ramen Noodle Recipe

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An exciting way to try ramen noodles. I love the uniqueness of adding roasted chickpeas and cauliflower and how it’s a delicious way of adding plant-based protein and some veggies!

An easy, simple dinner recipe. This recipe is very easy to make and comes together quickly, helping you get dinner on the table fast and with ease on busy nights! It only uses 8 ingredients!

Easy to customize. Don’t like chickpeas or cauliflower? No problem. You can substitute them for other types of protein and veggies. For example, you could replace the chickpeas with cubed tofu and either bake it or pan-fry it. You could replace the cauliflower with roasted broccoli or sweet potato.

Easy Vegan Ramen Noodle Recipe Ingredients

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Avocado Oil: I use avocado oil because it has a higher smoke point and can tolerate an oven temperature of 425 degrees. If you don’t have avocado oil on hand, you can replace it with olive oil, but turn down the oven temperature to 400 degrees Fahrenheit (meaning you will have to roast the chickpeas and cauliflower a little longer).

Coconut Aminos: I LOVE coconut aminos! I use it instead of soy sauce because it has less sodium, is a little sweeter, and is gluten-free. I purchase mine from either Trader Joe’s or Thrive Market (get 40% off your first order!). If you don’t have coconut aminos, you can use soy sauce instead. If using soy sauce, you may want to reduce the amount you use to 2 tablespoons to start with and add in more if needed.

Sesame Oil: The sesame oil balances the flavor of the coconut aminos and also helps keep the noodles from getting dry.

Lime Juice: This recipe calls for the juice of one lime, though I like to top my noodles with more when serving. The lime juice brings out the Asian flavors and gives it a delicious zing!

Green Onions: These can also be called “scallions”. Green onions are one of my favorite additions to many recipes, but in particular to Asian recipes. They are milder than regular onions and are great when eaten raw.

Coconut Sugar: I love using coconut sugar (sparingly) due to its caramel-like flavor. I find that adding a little of this to the recipe helps add just a tiny bit of sweetness to balance out the tang and nutty flavor from the sesame oil. You can use brown sugar (or regular sugar) if you don’t have coconut sugar on hand.

Chickpeas: Roasted chickpeas are one of my absolute favorite toppings on so many dishes and boy, do they taste good in this recipe!

Cauliflower: I have made this recipe using frozen cauliflower florets and raw cauliflower florets and I highly recommend using frozen! They cook a lot faster than raw cauliflower. I used the tri-colored frozen cauliflower from Trader Joe’s and it added some beautiful colors to the dish! If you only have raw cauliflower, I recommend precooking the cauliflower slightly before roasting it by cooking it in the microwave covered in water for about 3-4 minutes.

Ramen Noodles: I highly recommend Lotus Flower’s Millet and Brown Rice Ramen Noodles because they taste just like regular ramen noodles, are gluten-free, and are more nutrient dense than regular ramen noodles. I found mine at Costco, but you can get them at Thrive Market as well (you can get 40% off your first order at Thrive Market here!). Please note that by using my refer a friend link for Thrive Market, I receive a credit to help us with our groceries. Thank you in advance!

How to Make Easy Vegan Ramen Noodles

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STEP 1

Line a baking sheet with parchment paper and place chickpeas and cauliflower florets on top. Drizzle avocado oil and sea salt on top and mix. Bake in the oven for about 20 minutes or until chickpeas are crispy and cauliflower can be easily pierced with a fork.

STEP 2

Meanwhile, cook ramen noodles according to package instructions (only takes a few minutes to cook once the water is boiling!). While ramen is cooking, chop the green onions. Strain the water from the ramen noodles when they are done cooking and add them to a large bowl. 

STEP 3

Add the remaining ingredients to the bowl and toss to combine.

That’s it! This dish is best when served immediately. 

Toppings for These Vegan Ramen Noodles

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There are so many options here, but here are some toppings that we love!

Green onions

Pickled cucumbers, ginger, and/or sauerkraut

Sriracha

Cilantro

Fresh cucumber

Roasted cashews

(If you’re not vegan) Fried Egg

What to Serve with Ramen Noodles

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You can eat these Ramen Noodles all on their own or, here are some ideas of what you can serve them with!

Veggie Spring Rolls

Veggie Gyozas

Sauteed Bok Choy

Tips for Making This Quick Ramen Noodles Recipe

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Serve immediately. This dish, like many noodle dishes, is best when served immediately so that it is still hot and saucy. If you wait too long, or you’re reheating leftovers, I would recommend adding some more lime juice, avocado oil, and coconut aminos to freshen up the flavor and make it saucy again. 

Use frozen cauliflower florets. These roast a lot faster and involve no chopping or prep!

More Easy Asian-Inspired Dinner Recipes to Try

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One-Pot Vegan Red Lentil Curry: A Quick Family Dinner Recipe

Sweet Potato Chickpea Curry (Vegan)

More Asian dishes can be found in my ebook, 30-Minute Healthy Vegetarian Family Dinners!