Noodles, noodles – how I love thee. Well, really any form of pasta. Well, really any form of shaped wheat flour. Actually – carbs. I love carbs. Oh, how I love thee!!
That being said, I feel like I get on food “kicks” where I’m constantly craving a certain food or cuisine, that usually last about a week or so. One time it was veggie burritos from Chipotle. Another time, nothing but vegan chickpea salads would do. And more recently, I went on a serious ramen kick. There’s just something about hot broth and noodles that I will always love, in virtually any iteration. But when I was developing this recipe, I was craving more of a stir-fried situation, and thus these spicy tamari ramen noodles were born.
And I do want to add something before I go – like I mentioned on Instagram, I’ll be having less time to work on recipes because of a need that has arisen in my family. There were a ton of vegan/vegetarian Thanksgiving and Christmas recipes that I wanted to bring to you, but I don’t know if they’ll all be in the cards for this year. While I am a little bummed that I won’t be able to share these recipes with you, I feel proud to know that I am helping out my family. But still, I just wanted to mention it, in case you were wondering why I’m posting a ramen recipe when Thanksgiving is right around the corner ;)
Again, thank you SO MUCH for continuing to support me and this blog. I couldn’t even describe how deeply grateful I am for all of you. And I promise one day I’ll make it up to you by putting out a TON of awesome recipes…. maybe in a cookbook? ;)
P.S. These noodles are easily adapted to be vegan!! Woohoo!!
Spicy Tamari Ramen Noodles
These spicy tamari ramen noodles are a grown-up twist on the classic college snack. Coming together in 30 minutes, they're the perfect delicious weeknight lunch or dinner.
Spicy Tamari Ramen Noodles
- 3 Packs Ramen Noodles flavor packets discarded
- Oil For Cooking
- 1 Shallot finely diced
- 1/2 Inch Knob Ginger grated or minced
- 3 Cloves Garlic finely minced
- 1/4 Cup Tamari
- 4 Tbs Butter
- 1 Tbs Sriracha
- Squeeze Fresh Lime Juice
- Black Pepper to taste
- Soft Boiled Eggs
- Sprouts or Cilantro
- Lime Slices
Bring a pot of salted water to boil. Add in the ramen noodles and cook until al dente, 3-4 minutes. When done, drain water from noodles and set aside.
Bring a glug of oil (any neutral vegetable oil will do) to medium heat in a large sauté pan. Add in the shallot and cook until slightly softened. Then, add in the garlic and ginger and cook until fragrant, about a minute. (Watch to make sure garlic doesn't brown.)
Add in the cooked noodles and toss with the aromatics. Then, add in butter, tamari, sriracha, and a squeeze of lime juice. Toss the noodles until they're evenly covered, and sauté for a few minutes more.
When done, remove noodles from heat and serve in bowls. Add in whatever toppings you like.
Another option is to serve noodles as a side with stir-fried veggies and scrambled eggs.
To make vegan, replace the butter in the recipe with about 3 Tbs neutral vegetable oil (like grapeseed or safflower), and omit the eggs :)
If you make these ramen noodles and share the photo on Instagram, tag me @wellandfull so I can see! I love seeing your takes on my recipes :)