SunButter Ramen Noodle Bowls

Cozy SunButter Ramen Noodle Bowls made with rice noodles and stir-fried vegetables in a delicious SunButter sauce. Serve with optional tofu!

Hi friends!

Amidst all of the holiday sides and festive cookies and cakes, I’d like to share with you a cozy dinner to break up the sameness. 

I think it’s important to have a few easy cozy dishes on repeat during this season when things can be so joyous yet so hectic. 

This recipe was born on a Friday evening; the best time to get a party started. 

Usually on Friday nights we have either A. pizza, or B. something new and elevated that we make together. 

This recipe is obviously not pizza, so it fell in the later category of Friday night dinners. 

We didn’t have a lot to work with that evening, but we managed to turn that ancient package of Ramen from the cupboard into something amazing.

These SunButter Ramen Noodle Bowls are made with rice noodles and stir-fried vegetables in a delicious SunButter sauce.

Serve them with optional tofu and enjoy this meal any time you’re craving noodles. 

What You Need to Make the Ramen Stir-Fry

Here’s what you need to get stir-frying:

• brown rice ramen noodles or rice noodles
• avocado oil
• white onion
• garlic powder
• bell pepper
• frozen broccoli
• carrots

That’s it!

How to Make the Stir-Fry

First, cook the ramen noodles in a pot of boiling water according to package instructions.

Watch them closely to make sure you don’t overcook them. 

M is the chief pasta cooker in our house, because he has a knack for removing the noodles from the heat at their optimal done-ness.

Drain them in a colander and set aside. 

Try shocking them with cold water to stop any additional cooking; M taught me this!

Next, start your stir-fry. 

Add the avocado oil to a large skillet over medium high heat.

Once it’s warm, add the diced onion and sautė everything for 3 minutes until they’re translucent.

Next, add in the garlic powder, bell pepper, and carrots and heat the vegetables for another 3 minutes.

Finally, add in the frozen broccoli!

Cover the pan to steam the broccoli and allow it to cook for 7-8 minutes, or until it’s just fork tender and vibrant green. 

Set everything aside and make your sauce. 

What You Need for the SunButter Sauce

Here’s what you need to make the sauce:

• No Sugar Added SunButter
• Tamari Lite 
• maple syrup
• chili garlic sauce
• lime juice
• filtered water

That’s it!

How to Make the SunButter Sauce

While the noodles are cooking, make the SunButter sauce.

No Sugar Added SunButter makes the best sauce because it has a hint of sea salt and a nutty flavor without the nuts! 

You can mix it up in a bowl or shake it up in a jar, like I do. 

Add the SunButter, Tamari Lite, maple syrup, garlic sauce, lime juice, and filtered water to your bowl or jar.

Whisk vigorously with a fork, or shake if using a jar, until the sauce is well combined and creamy.

Add a little more filtered water as needed to achieve a pourable consistency. 

This sauce tastes delicious and it’s packed with protein and healthy fats!

Notes on Meal Prep

While this SunButter Ramen Noodle Bowl is delicious for a warm dinner, leftovers can easily be reheated for lunch or dinner. 

I like to store the leftover sauce, noodles, and vegetables separately in airtight containers in the refrigerator.

Then you can reheat them together in the microwave before serving.

I love enjoying leftover bowls for a cozy workweek lunch that tastes amazing with minimal effort. 

If you’re meal prepping this recipe, don’t add the garnishes until serving. 

How to Serve SunButter Ramen Noodle Bowls

To serve, add the ramen noodles to a bowl and top with the stir-fry vegetables and SunButter sauce.

Sprinkle with sesame seeds and fresh cilantro and enjoy your bowl immediately. 

They’re totally customizable to meet your needs; I love adding tofu to mine for extra protein! 

If you have leftover sauce, lucky you. 

This sauce is delicious on vegetables, bowls, salads, pasta, and everything in between. 

Swaps & Substitutions

These SunButter Ramen Noodle Bowls are totally adaptable to meet your needs. 

For vegetables, I used a blend of broccoli, carrots, and bell pepper. 

However, virtually any vegetable will work, so make this recipe yours. 

I think zucchini, cabbage, or mushroom would be delicious in this stir-fry, too! 

If you don’t have SunButter on hand, you can sub any nut or seed butter in for the sauce, however, I think SunButter adds something special. 

I love rice ramen noodles for a gluten-free ramen, however, you can use any ramen noodles that meet your dietary needs and make your tastebuds happy. 

For toppings, I love cilantro and sesame seeds, but chopped nuts or sriracha would be great, too! 

More Vegan Noodles

• Sesame Tahini Soba Noodles

• Veggie Noodles with Lentil Walnut Mushroom Bolognese

• 1-Pot SunButter Pasta

• Soba Noodle Stir-Fy with White Wine Garlic Sauce

• Cashew Butter Soba Noodle Stir Fry

• Tahini Tempeh and Sweet Potato Noodle Bowl

• Spaghetti Squash Noodle Bowls

• Butternut Squash Noodle Cranberry Salad

• Rainbow Veggie Noodle Bake

• 1-Pan Tofu Cacciatore with Zoodles

• Spicy Almond Butter Sweet Potato Noodle Bowls

• Butternut Pasta Primavera

• Rainbow Rice Noodle Bowls with Miso Tahini Dressing

I Want to Hear From You

If you make this SunButter Ramen Noodle Bowls recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Print

This post is brought to you by SunButter but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!