Spicy Vegan Ramen Stir-Fry with Edamame and Bell Peppers

Get ready for a flavor explosion with this quick and easy vegan ramen stir-fry! Packed with colorful bell peppers, cabbage, scallions, carrots and edamame, all tossed in a spicy, sweet and savory sauce, this dish is perfect for busy weeknights. The best part? It comes together in just 20 minutes!

The secret is the firecracker sauce-a blend of sweet soy glaze, hoisin, sriracha and a touch of brown sugar. It’s rich, tangy and has just the right amount of heat. Serve it over chewy ramen noodles for a satisfying meal that will leave you craving more.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 unit Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Halve, core and thinly slice the bell pepper into strips. Trim the scallions and cut them crosswise into ½-inch pieces.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the bell pepper, edamame and scallions. Cook, stirring occasionally, until lightly browned, 4-6 minutes. Season with salt and pepper.
3. Meanwhile, in a medium bowl, combine the sweet soy glaze, hoisin sauce, stock concentrate, sriracha, ¼ cup water and 1 teaspoon brown sugar. (For 4 servings, use ½ cup water and 2 teaspoons brown sugar.)
4. Once the water is boiling, add the ramen noodles to the pot. Cook until tender, 1-2 minutes. Drain and rinse the noodles under cold water for 30 seconds.
5. Add another drizzle of oil to the pan with the vegetables. Add the red cabbage and carrot mix and season with salt and pepper. Cook, stirring occasionally, until softened, 2-3 minutes. Add the sauce mixture and drained noodles, tossing to combine. Cook, tossing occasionally, until everything is well coated, 2-3 minutes more.
6. Divide the stir-fry between plates and serve immediately.

Recipe Tips

FAQ

Can I make this dish gluten-free?

Yes! Use gluten-free ramen noodles and ensure your sweet soy glaze, hoisin sauce and stock concentrate are gluten-free. Tamari can replace soy sauce if needed.

How can I add more protein?

Add tofu, tempeh or seitan when cooking the vegetables. Edamame already provides some protein, but extra sources will make it more filling.

Can I prepare the sauce ahead of time?

Absolutely! Mix the sauce ingredients and store in an airtight container in the fridge for up to 3 days. Shake or stir before using.