Quick Ramen Noodles

1. Cook the Noodles: Cook the instant ramen noodles according to the package instructions. Drain the water, leaving a little bit of the broth to mix in later.
2. Prepare the Sauce: While the noodles are cooking, heat the vegan butter in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant. Add the soy sauce, teriyaki sauce, brown sugar (if using), and crushed red pepper flakes. Stir to combine and simmer for a minute or so to let the sauce thicken.
3. Combine: Add the cooked ramen noodles to the skillet with the sauce and toss to coat evenly. If you need more liquid, add a little bit of the reserved noodle broth.
4. Garnish and Serve: Garnish the ramen with sliced green onions and crushed peanuts for a crunchy, savory touch.
5. Enjoy: Serve immediately and enjoy a quick, flavorful ramen meal!

This recipe is super customizable – feel free to add more veggies, tofu, or a soft-boiled egg to make it heartier!

Notes:

For a deeper broth, dissolve the miso paste separately in a small amount of warm broth before adding it to the pot. This prevents clumping and distributes flavor more evenly.

Miso should be added off-heat or at very low temperature — boiling destroys the beneficial probiotics and dulls the flavor.

Tips:

Top with a soft-boiled egg (vegan: marinated tofu), nori, sesame seeds, chili oil, and scallions for a complete bowl.

Storage:

Store broth and noodles separately in the refrigerator for up to 2 days. Noodles absorb broth quickly and become soggy if stored together.

Swaps:

Ramen noodles can be swapped for soba, udon, or rice noodles. White miso can be replaced with red miso for a richer, saltier broth.