Easy Ramen Noodle Stir Fry | Kathy's Vegan Kitchen

Summary

In this video, Kathy from Cathy's Vegan Kitchen demonstrates how to make a quick and healthy ramen noodle stir fry with plenty of veggies. The recipe uses non-fried millet and brown rice ramen noodles, along with tofu (optional), mushrooms, broccoli, cabbage, red bell pepper, and a flavorful homemade sauce. Kathy emphasizes the importance of adding the sauce at the very end to avoid soggy noodles. The dish is finished off with peanuts and cilantro (or Thai basil), making for a light, nutritious, and delicious meal that's perfect for summer, all ready in 30 minutes or less.

Takeaways

• 😀 The recipe is for an easy ramen noodle stir fry with a variety of veggies, perfect for a light and healthy meal.
• 😀 The ramen noodles used are made with millet and brown rice, and are not fried, making them a healthier option.
• 😀 Tofu is an optional ingredient in the recipe. If used, it is marinated overnight in soy sauce and rice vinegar, then air fried.
• 😀 The stir fry uses a non-stick pan and doesn't require oil. If needed, a small amount of vegetable broth or water can be added.
• 😀 Fresh ingredients like grated ginger, garlic, and green onions are sautéed to create the base flavor for the stir fry.
• 😀 Mushrooms, broccoli, red cabbage, white cabbage, and bell peppers are added to the stir fry, with each vegetable cooked to the perfect texture.
• 😀 The ramen noodles are cooked separately for 3 minutes and drained before being added to the stir fry.
• 😀 The sauce for the stir fry is made with ingredients like ginger, rice vinegar, chili sauce, soy sauce, maple syrup, miso paste, and garlic.
• 😀 The sauce is added at the very end of cooking to avoid soggy noodles and vegetables, ensuring the stir fry stays crispy and flavorful.
• 😀 Optional toppings for the stir fry include peanuts, cilantro, or Thai basil, with substitutions suggested for those who don't like cilantro.
• 😀 The recipe is quick to prepare, with all the prep and cooking done in 30 minutes or less, making it ideal for a busy day.

Q & A

What type of noodles does Kathy use for the ramen noodle stir fry?

Kathy uses non-fried ramen noodles made from millet and brown rice. These are purchased from Costco or Whole Foods and are a healthier alternative to traditional ramen noodles.

Is tofu an essential ingredient in this recipe?

No, tofu is optional in this recipe. Kathy adds marinated tofu for extra protein, but it can be omitted if preferred.

How does Kathy prepare the tofu before adding it to the stir fry?

Kathy cuts extra firm tofu into half-inch cubes and marinates it in 2 tablespoons of soy sauce and 2 tablespoons of rice vinegar overnight. She then cooks it in the air fryer at 375°F for 10-15 minutes.

What is the key to a perfect stir fry according to Kathy?

The key to a perfect stir fry is to add the sauce at the very end of cooking, just before serving, to prevent the ingredients from becoming soggy.

What vegetables are included in the stir fry?

The stir fry includes mushrooms, broccoli, red cabbage, white cabbage, red bell pepper, and green onions. The broccoli is added first as it takes the longest to cook.

How does Kathy ensure that the vegetables remain crunchy in the stir fry?

Kathy makes sure to cook the vegetables just enough to heat them through, ensuring they are slightly crunchy but not overcooked.

What is the cooking time for the ramen noodles?

The ramen noodles take about 3 minutes to cook once the water is boiling.

What type of miso paste does Kathy use in the sauce?

Kathy uses a half cup of miso paste as a key ingredient in the sauce, along with other ingredients like rice vinegar, chili sauce, soy sauce, and maple syrup.

What is the recommended substitute for cilantro in this recipe?

If you don't like cilantro, Kathy suggests using Thai basil as an excellent alternative. Regular basil can also be used if Thai basil is unavailable.

How does Kathy finish the dish before serving?

Once the stir fry is cooked, Kathy adds the tofu, pours in the sauce, and tosses everything together. She finishes by topping the dish with optional peanuts and cilantro (or Thai basil).