Vegan Ramen Recipe: A Dorm Room Hack
When I was in college it was a running joke that we all lived off of ramen packets and French fries. It was, and still is classic campus cuisine– cheap, easy to make, and tastes pretty good after a big night out, or a long haul of studying. So, in my pursuit of creating vegan college dorm-friendly recipes I couldn’t very well leave it out, could I?
This recipe uses the infamous ramen noodle, but with a delicious twist that requires you to toss out that stupid MSG-laden flavor packet. That’s right; just toss it, because I’ve got something way better for ya. A spicy, tangy almond butter sauce that will take your ramen from sad to rad in just a few minutes. Did I mention that by adding fresh veggies, I just made your ramen 100% healthier?! Woo Hoo! Healthy Ramen!
- Sauce
- 3-4 Tbsp almond butter
- 2-4 Tbsp sriracha sauce, to taste
- 3 Tbsp fresh lime juice
- 1 garlic clove, or 1 tsp garlic powder
- 1 Tbsp tamari, or soy sauce, optional
- 2-4 tbsp water, as needed
- salt to taste
- 1 package instant ramen noodles
- Handful shredded cabbage
- 1 large carrot, peeled and cut into match sticks
- Sesame seeds- for topping
- Combine the almond butter, sriracha, lime juice, garlic, tamari, and water 2 tbsp at a time, in a blender and mix until well combined.
- Add more water and blend until your desired consistency is reached.
- Add salt if you omitted tamari.
- Prepare ramen noodles with hot water as directed on the package. I place the noodles in a large mixing bowl, and pour boiling water over them and allow to soak for roughly 5 minutes, until tender.
- Drain noodles and toss with sauce.
- Top with veggies and sesame seeds and enjoy immediately.
Want more easy and delicious vegan dorm-friendly recipes? Check these bad boys out!
Raw Pad Thai with Peanut Sauce
Healthy, Vegan Pumpkin Pie Smoothie
Peanut Butter Chocolate Pudding
Homemade Instant Noodles Mr Noodle-style
Crosby says:
This has become one of my go-to quick and easy recipes! Even passed it on to one of my omnivorous friends who went vegan for lent and she is still using this recipe too (even though veganism didn’t stick)!