Easy Vegan Ramen Noodles
These Easy Vegan Ramen Noodles come together in just 25 minutes and only use 8 ingredients. This recipe is perfect for busy weeknights!
Ingredients
- 2 tablespoons avocado oil, (or vegetable oil of your choice)
- 1 - 15.5 ounce can chickpeas, drained and rinsed
- 16 ounces frozen cauliflower florets
- 1/2 teaspoon salt
- 4 packs of ramen noodles, (any kind is okay - I use gluten-free noodles)
- 8 green onions (scallions), chopped
- 4 tablespoons coconut aminos
- 2 tablespoons sesame oil
- 1 lime , juiced
- 1/2 teaspoon coconut sugar, (or brown sugar)
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- 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.
- 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.
- Add the remaining ingredients, including the roasted chickpeas and cauliflower, to the bowl and toss to combine. Serve immediately.
Notes
I recommend using frozen cauliflower florets because they cook faster than raw cauliflower.
Serving Suggestions: Top with green onions, a squeeze of lime juice, and serve with bok choy and spring rolls.
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