Ingredients
Units
Scale
- 2 Packaged Ramen Squares
- 2 Cloves Minced Garlic
- 1 tbsp Minched Ginger
- 3 tbsp Tamari
- 1 1/2 tbsp Rice Vinegar
- 1 1/2 tbsp Garlic Chili Sauce
- 3 tbsp Maple Syrup
- 1/4 cup Cashew Butter
- 2 tbsp Hot Water
- 2 tbsp Neutral Oil (I use avocado oil.)
- 2 tsp Toasted Sesame Seeds
- Choice of Veggies
Instructions
- Cook ramen according to package instructions.
- In a small bowl, combine minced garlic, ginger, tamari, rice vinegar, garlic chili sauce, maple syrup, and cashew butter.
- Add hot water and whisk until smooth.
- In a wok or skillet, heat oil on medium heat.
- Stir-fry the veggies until tender, but still slightly crispy. About 5 minutes.
- Turn off the heat.
- Drain the cooked ramen and add it to the veggies.
- Pour sauce over the ramen and veggies.
- Stir until the noodles and veggies are fully coated.
- Top with toasted sesame seeds.
- Enjoy!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
Keywords: cashew, dinner, easy, lunch, plant-based, ramen, spicy, vegan