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THREE Instant Ramen Hacks (Vegan & Delicious!)

Today, I am once again using one of my favourite comfort foods — INSTANT RAMEN! Watch the video below to see THREE amazingly delicious instant ramen hacks that you can easily do at home, and don’t forget to scroll down for the written recipes~

If you’ve been following me for a while now, then you already know that instant ramen is one of my biggest guilty pleasures, simply because it doesn’t take too much time to prepare and of course, it’s delicious!

One other thing that makes instant noodles so great is that they’re actually super versatile! There are multiple ways of enjoying instant noodles and I have yet to explore all of them. 

So today, I decided to share THREE different ways that you can cook up instant ramen (not the traditional way of cooking according to package instructions). Before making this video, I actually haven’t tried 2 out of the 3 recipes yet, making it even more exciting because I had a feeling they were going to be good!

Do you think these recipes turned out good? Watch the video above to find out and don’t forget to scroll down for the written recipes!

Vegan Toowoomba (Creamy Pasta Style) Ramen

Ingredients:

  • 1 package of vegan instant ramen
  • half of the seasoning packet
  • 1 veggie packet
  • 1 tsp oil
  • 1 tsp minced garlic
  • 1/4 of medium onion (or 1/2 small onion)
  • 1/4 pack of extra firm tofu, pan-fried with 1 tsp of soy sauce
  • 1 cup of unsweetened milk
  • 1 tbsp oil + 1 tbsp flour
  • A handful of vegan cheese (optional)

Instructions:

  1. Boil ramen noodles for 2 minutes (or halfway) in a pot, but do not put in the seasoning yet.
  2. Chop up onions and slice tofu into small cubes.
  3. Heat oil in a pan and throw in the onions and tofu. Add in minced garlic and cook all halfway.
  4. Add in soy sauce and cook for a little more (I like to cook tofu until it’s golden brown). Set aside.
  5. In the same pan, create a roux by mixing oil and flour first to create a “paste” and then whisk in non-dairy milk. Mix until consistency is smooth.
  6. Throw in the half-cooked ramen noodles, along with the cooked tofu, onion, and garlic. 
  7. Add in the contents of the veggie and seasoning packet. Mix well. 
  8. If you’re adding vegan cheese, sprinkle on top and let it melt into the sauce. Mix well. 
  9. Plate and garnish with green onions. Enjoy!

Spicy Aglio e Olio Ramen

Ingredients:

Instructions:

  1. Boil ramen noodles for 2 minutes, but set aside the veggie and seasoning packets to use later.
  2. On a frying pan, add oil and garlic and let it cook on medium heat, not letting the garlic burn. 
  3. Add in the half-cooked ramen noodles, green peas, chickpeas, veggie flakes, a little bit of the ramen seasoning, and garlic powder. Stir until everything is cooked.
  4. Plate the noodles and sprinkle on some salt and cashew parmesan and add a little more  oil. 
  5. Mix and enjoy!

Peanut Butter Ramen

Ingredients:

  • 1 package of vegan instant ramen
  • 2 tbsp PB2 (powdered peanut butter) or regular peanut butter
  • 1-2 tbsp water (if using PB2)
  • 1 tbsp lemon juice
  • 1 tbsp sriracha
  • 1/2 packet of the seasoning from the ramen 
  • 1/3 cup frozen, shelled edamame beans
  • green onions

Instructions:

  1. Boil the ramen noodles along with edamame beans, without adding in the seasoning packets.
  2. In a medium-sized mixing bowl, add in powdered peanut butter (PB2), lemon juice, and water. Mix well. 
  3. Add in sriracha, half the ramen seasoning packet, and mix well. 
  4. Drain cooked ramen noodles and edamame beans, and add into a serving bowl.
  5. Add sauce into the noodles and mix thoroughly.
  6. Top with the veggie flakes and chopped green onions. 
  7. Enjoy!

📌Did you enjoy these instant ramen hacks? Here’s another video where I used instant noodles and cooked it gourmet-style!

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