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Spicy Ramen Mushroom Stir-Fry


Units Scale
  • 1 package of ramen noodles
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 1/2 each large red and yellow bell pepper, sliced in thin strips
  • 3 cloves garlic, minced
  • 1 to 2 teaspoons minced ginger
  • 2 portobello mushrooms, sliced into strips
  • about 2 1/2 cups broccoli florets
  • 1/4 to 1/2 cup Vegan Teriyaki Sauce
  • toasted sesame seeds
  • toasted sesame oil


  1. Fill a large stock pot with water and bring to a boil.
  2. While you are waiting on the water to come to a boil, heat a large skillet over medium heat, add oil and onions and saute about one minute. Add peppers to pan and continue to saute another 1 to 1 and half minute, add small amount of water to pan if needed to prevent food from sticking to bottom of pan. If water has come to a boil prepare noodles for two following directions on the package.
  3. When the peppers start to soften add the garlic and ginger to the pan, saute another minute then transfer everything in skillet to a bowl.
  4. Add a small amount of oil to pan if needed and add the broccoli to the pan. Saute broccoli 1 minute, add the onions and peppers back to the pan along with the vegan teriyaki sauce, toss to coat everything.
  5. Serve vegetables over the ramen noodles, sprinkled with toasted sesame seeds. You can also sprinkle with red pepper flakes and drizzle with a small amount of toasted sesame oil just before serving if desired.


  • Serving Size: 2
  • Calories: 346
  • Sugar: 3.9
  • Sodium: 819.6
  • Fat: 15
  • Saturated Fat: 4.5
  • Carbohydrates: 47.3
  • Fiber: 3.9
  • Protein: 9.9