Name: SunButter Ramen Noodle Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 6-oz. brown rice ramen noodles or rice noodles; 1 TBSP avocado oil; ½ diced white onion; ¼ tsp garlic powder; 1 bell pepper, diced; 2 cups frozen broccoli (~9 oz.); 3-4 medium carrots, peeled and diced; 1 batch SunButter Sauce (recipe below); 1/3 cup No Sugar Added SunButter; 1 TBSP Tamari Lite; 1/2 TBSP maple syrup; 1 tsp chili garlic sauce; 1 TBSP lime juice; ~1/4 cup filtered water + more as needed; sesame seeds; cilantro; Pan-fried or baked tofu (optional)

Description

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

Ingredients

Ramen Stir-Fry

6-oz. brown rice ramen noodles or rice noodles
1 TBSP avocado oil
½ diced white onion
¼ tsp garlic powder
1 bell pepper, diced
2 cups frozen broccoli (~9 oz.)
3–4 medium carrots, peeled and diced
1 batch SunButter Sauce (recipe below)

SunButter Sauce

1/3 cup No Sugar Added SunButter
1 TBSP Tamari Lite
1/2 TBSP maple syrup
1 tsp chili garlic sauce
1 TBSP lime juice
~1/4 cup filtered water + more as needed

For serving

sesame seeds
cilantro
Pan-fried or baked tofu (optional)

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Instructions

Cook the ramen noodles in a pot of boiling water according to package instructions. Drain them in a colander and set aside.
While the noodles are cooking, make the SunButter sauce. Add the SunButter, Tamari Lite, maple syrup, garlic sauce, lime juice, and filtered water to a 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.
Add the avocado oil to a large skillet over medium high heat. Once it’s warm, add the diced onion and sautė for 3 minutes until it’s translucent. Next, add in the garlic powder, bell pepper, and carrots. 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, until it’s just fork tender and vibrant green.
To serve, add the ramen noodles to a bowl and top with the stir-fry vegetables and SunButter sauce. Sprinkle with sesame seeds and chopped cilantro and enjoy immediately!
Store leftover sauce, noodles, and vegetables separately in airtight containers in the refrigerator and reheat together in the microwave before serving.

Notes

Ramen Stir-Fry inspired by Plant-Based on a Budget Cookbook

SunButter sauce adapted from Rainbow Rice Paper Wraps

Prep Time: 15 mins
Cook Time: 15 mins
Category: Dinner, Entree
Method: Stovetop
Cuisine: Vegan, Gluten-Free