Sweet and Spicy Ramen Bowl

A bowl filled with a little heat, sweetness and savoriness makes this one a winner. Easy to customize with whatever vegetables you have on hand and quick to make.

This post has been created in collaboration with Right Foods, all opinions are my own.

Right now I am very thankful for vegan non-perishables. I always have lots of Right Foods products stocked up and they are really coming in handy right now. They have tons of products like noodles, ramens, soups, oatmeals and tons of other amazing things. Their products are made from healthy, organic ingredients. It is really nice to flip the package over and know all the ingredients. I also really love that their products are sustainable and they care about their packaging being environmentally friendly.

You can find their products Whole Foods, Sprouts, Kroger, Publix, Safeway, Wegman’s and more! You can also get them online. If you have their products in your closet and want to use them to make a different recipe I have a ton posted on the blog so definitely check them out. I have used their products to make everything from bowls, to dumplings, to enchiladas!

In this bowl I kept it simple with what I had in the house. If you don’t have something it is very easy to swap it out or just omit it. Feel free to add your favorite veggie but there is just something about cooked cabbage that I happen to love. Call me weird! Either way this bowl is so delicious and easy to make.


INGREDIENTS

1 unit Right Foods vegan chicken ramen
1/4 tsp minced garlic or 1 clove, minced
1 tbsp low sodium soy sauce
1 tsp sesame oil
1 tbsp maple syrup

4 cups cabbage blend
4 oz tofu of choice
Garnish with green onion, sesame seeds
Whole chilies for decoration

METHOD

  1. Remove seasoning packet from container. Fill it with 1/2 cup of boiling water. Cover with a plate and let it sit for 10 minutes. Flip the noodles after 5 minutes so they are softening evenly.
  2. Prepare the sauce for the noodles by mixing together the garlic, chilies, soy sauce, sesame oil and maple syrup together.
  3. Add the cabbage blend to a frypan with 1/4 of water and 1 tbsp of the seasoning packet. Steam for 5-10 minutes until cabbage has softened.
  4. Prepare tofu by pan frying and add a sauce you like. A baked sriracha tofu is used here.
  5. Once noodle are soft add the sauce and noodles to a pan and stir-fry for 3-5 minutes on medium heat until sauce has been absorbed.
  6. Add everything into a bowl and garnish with the green onion, sesame seeds and chilies.

Serves 1

*Sharing direct links to pictures and recipes is highly encouraged. PLEASE DO NOT copy and paste my recipes or pictures to any social media without my permission. Thank you!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s