Dairy Free,  Gluten Free,  Main Course,  Recipe,  Sides,  Vegan,  Vegetarian

Spicy Thai Vegetable Tahini Stir-Fry Ramen (Vegan+GF)

And just like that we all wake up to December. Happy fri-yay and happy December my friends!

It’s funny, you’d think the reality of time moving on would eventually set in after a while……..but somehow it’s always surprising to me. You know what I mean?


Well anyway, I realized there’s been a lot of sweet stuff around here recently and I thought it was about time I shared something on the savory side with you guys, you know, cuz balance and stuff. Although, if life worked the way I wanted it to this time of year then we’d be able to thrive on Christmas cookies and chocolate treats all month. Of course, then we wouldn’t get to eat things like this delicious ramen, which brings us back to that balance thing. I’m so glad there’s a time for everything.

Alright, so you might have noticed that I gravitate towards Asian cuisine a lot. Well, sorry if it’s not your cup of tea, but around here it’s a favorite so I enjoy making things like this ramen.

Today’s recipe is also gluten because I used brown rice ramen and it’s dairy free too, because so many Asian dishes are. What I really liked about this one, especially this time of year, is that it’s super easy and pretty fast too. The spicy tahini stir-fry sauce is quick to stir together, the noodles are nearly instant, and then the rest is just a short sequence of adding stuff to the pan until it’s all hot and ready to grab your chopsticks and dive in!

Oh, and you don’t have to use rice ramen specifically. You can use a whole variety of different ramen or noodles in place of it and it will be just as good. As for the broccoli and greens, those happened to be in my fridge when making this, but the possibilities are pretty endless when it comes to veggie combinations. Mix and match what you like. Another little shortcut to try; sometimes I also add rotisserie chicken instead of cooking it from raw to cut a step.

I topped it off with some chopped peanuts for crunch and some pomegranate arils for a tangy sweetness (and let’s be honest) because they’re gorgeous! Don’t worry though, if that’s seems strange to you they’re totally optional.

I’m so excited because tonight I’m headed to Spokane with two of my sisters and my parents to see The Nutcracker in the Martin Woldson Theater at The Fox. If you’ve been following for any length of time you probably know this is one of my favorite things to do around Christmas time. Keep an eye out on IG for photos.

Spicy Thai Vegetable Tahini Stir-Fry Ramen (Vegan+GF)

Give your normal bowl of ramen an upgrade with this delicious and flavor packed meal that's quick to throw together.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 - 6 servings

Ingredients

  • 1 pound broccoli flowerets
  • 2 cups mixed spring greens or spinach
  • 1 15 ounce block extra firm tofu, cubed
  • 4 squares 280g brown rice ramen (udon noodles or regular ramen work as well)
  • 1/2 cup water
  • 3 1/2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon cornstarch
  • 3 cloves garlic minced
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon toasted sesame oil
  • 1 - 2 teaspoons sriracha or to taste
  • 1 tablespoon brown sugar
  • 2 tablespoons tahini sesame seed paste
  • 1 pomegranate arils (seeds) removed
  • 1/2 cup roasted peanuts chopped (Optional)

Instructions

  1. Bring a large pot of water to boil. Add the noodles and cook for 1-2 minutes (you're just wanting to soften them, not fully cook). Drain and rinse with cold water to help them stay firm when added to the stir-fry later. Set aside.
  2. For sauce, in a small bowl stir together water, soy sauce, hoisin sauce, cornstarch, garlic, ginger, sesame oil, sriracha, brown sugar, and tahini. Set aside.
  3. In a wok or large skillet over medium-high heat, add about 1 teaspoon of oil to wok or skillet along with cubed tofu. Cook for 2 to 3 minutes, gently turning to brown on all sides. Remove from wok; set aside.
  4. Now add the broccoli stems and about 1/4 inch of water and cook for 1 minute. Add broccoli and cook and stir for 3 to 4 minutes or until crisp-tender.
  5. Add the greens and stir 1 minute more or until heated through. Toss in the noodles and tofu and use two large spoons or spatulas to combine everything. If desired, garnish with pom arils and chopped peanuts and serve with additional soy sauce.

Recipe Notes

I used brown rice ramen for this but you can simply use regular or another similar Asian noodle like udon.

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