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!
- 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!