Thursday, January 9, 2014

Vegan Chicken and Vegetable Ramen Stirfry!

I feel like this recipe came out of left field.  I usually have a menu of what I want to make for the week posted on the refrigerator so I use all the fresh ingredients I bought and nothing goes to waste.  But, this wasn't even an idea for the future.  Man am I glad that I concocted it though.  Ryan said after he came home from work that he was even dreaming about it all day long.  Success!

Ramen is ever so popular and some people come up with some strange recipes with it.  But, what makes this stir fry so yummy is the rich, flavorful Edward & Son'sNot-Chick'n bouillon cubes.  If you cannot find this, you can just use vegetable broth.

As for the "chicken"I used Soy Salud's Carne de Soya.  It is a tvp product that really has the texture of chicken and is prepared by just adding boiling water or broth to rehydrate it.  Between this and the bouillon cubes, any carnivore would be duped!

Ingredients (yields 4-6 servings)
2 ramen "squares"
1 bouillon cube mixed with 2 c water
1.5 c TVP chicken pieces
1 c chopped broccoli
1/4 c chopped scallions
1 c sliced mushrooms
handful of snap peas, trimmed
1 garlic clove minced
2 tsp ginger minced
1 tbsp tamari or soy sauce
1 tsp ginger powder
1/2 tbsp Lanchi chili-garlic paste (optional) (found in Asian marts)
s +p
1 tbsp sesame oil

Boil water and bouillon cube and mix until disintegrated.  Add in tvp and let sit 10-15 minutes.  There should be left over broth after letting sit, make sure you keep this.
While TVP rehydrates, boil another pot of water and cook ramen noodles accordingly (usually 3 minutes).  Once done, strain and set aside.
In a wok, heat sesame oil and add in garlic, ginger, and broccoli and saute for 3-5 minutes.  Add in mushroom, snap peas, and scallions and continue to saute for another 3 minutes.  Add in tamari, lanchi paste, and ginger powder.  Stir thoroughly,  Spoon in the re-hydrated tvp chicken pieces, adding in the broth by spoonfuls as well.  Toss in noodles.  Add more broth if desired, and toss a few times in the wok.
Transfer to bowl and garnish with fresh chopped scallions.  You will be craving this at a later date, I promise!


  1. I enjoyed your stir fry sauce recipe because it was truly delicious. I loved reading articles about different recipes but this is one of my favorites. I wish you will post a lot of recipes here because I will always visit your blog for more updates. Thank you!.

    1. Thank you so much, Catherine for the kind words! I love to hear feedback. At this point I have 200 great and tasty plant-based, vegan recipes.
      I try to post at least every other day, depending on time. Please let me know what other recipes you have enjoyed!
      Thank you again!