Vegan One-Pot Ginger-Scallion Ramen Noodles
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A few weeks ago I found, hiding in a stash of to-make recipes, a magazine clipping featuring “better-than-takeout” udon noodles.
It had been torn from a Bon Appetit, and a note before the recipe intrigued me. It said: “You can easily make this vegetarian—omit the pork and sub in 8 oz. shiitake or crimini mushrooms.”
I loved this idea, and I happened to have mushrooms on hand because I had been making large batches of vegetarian chili.
I made the noodles that evening, and perhaps reasoning a pass through the food processor might mimic the texture of ground meat, but more likely because time was escaping, I pulsed the mushrooms a few times in my Cuisinart. A knob of ginger followed.
With a knife, I shredded a head of Savoy cabbage and chopped up a few scallions. I scoured the pantry for the seasonings, all of which I had on hand — soy sauce, mirin, and sesame oil — and then for some sort of dried noodle. I found a bag of pad Thai rice noodles and went with it.
The entire dish came together incredibly quickly, and what’s more, it was delicious! And loaded with vegetables! And nicely spicy! And balanced! And completely satisfying!
Better than takeout indeed.
I’ve made the dish a number of times since with various noodles and modifications. It’s becoming a favorite for its ease, flavor, and adaptability. Hope you love it, too.
A Few Tips:
- Noodles: The original recipe calls for udon noodles, which I love for their chewiness, but which I can never find without making a trip to the Asian market. Ramen noodles, available everywhere, work beautifully, as do pad Thai noodles and likely many others. [Note: I don’t love the waste factor when buying individual ramen packets … is there another way?]
- Cabbage: If you can get your hands on Savoy or Napa, do it. They melt into the noodles in such a nice way. I also think you could substitute other greens such as Swiss chard, kale, or mustard greens. Most recently I made it with bok choy, thinly sliced, and I loved it.
- Mushrooms: I’ve been using cremini, because they are so low maintenance — no need to stem! — though I think shiitake would be delicious here. You could also add more than 10 oz. of mushrooms if you love them, and, of course, you can add other vegetables here, too.
- Sauce: The original recipe calls for 1/3 cup each mirin and soy sauce. I found it to be a touch sweet, so I’ve reduced the amount of mirin to 1/4 cup. That said, the dish may have been sweet because of the heap of cabbage. I encourage you to make it once, and adapt it to your liking.
How to Make One-Pot Ginger-Scallion Ramen Noodles
- Gather your ingredients.
- If you’re feeling lazy, pull out your food processor and pulse the mushrooms about 8 times. Don’t clean it. Then purée a knob of ginger till it’s finely minced. You definitely can chop by hand if you don’t have a food processor.
- Chop a head of cabbage — I like Savoy for its softness — and place it in a colander.
- Open up two packages of ramen noodles, any flavor, and discard the seasoning packet. Cook noodles for 1 minute.
- Drain over the cabbage.
- Sauté the mushrooms in a little bit of olive oil.
- Add ginger, crushed red pepper flakes, and the cabbage and noodles.
- Add mirin, soy sauce, sesame oil, scallions, and sesame seeds. Toss and serve!
Vegan One-Pot Ginger-Scallion Ramen Noodles
- Total Time: 25 minutes
- Yield: Serves 2 to 4
Adapted from this Bon Appetit recipe.
Mushrooms: If you love mushrooms, I think you could get away with using even more here because they, like cabbage, shrink down so much.
Other vegetables: This recipe can be adapted to what you like or have on hand. I love draining noodles over things like cabbage and dark leafy greens to soften them just slightly. If you want to add carrots, sweet potato, or other harder vegetables, you could shred them in the food processor to ensure they cook quickly.
- 1 small head cabbage, preferably Savoy or Napa (for their softness)
- 2 packages (3-0z each) Ramen noodles, any variety, seasoning packet discarded
- 10 ounces Cremini (or other) mushrooms, see notes above
- 1 small knob ginger, about an inch long, peeled
- 1 tablespoon olive oil
- kosher salt
- pinch crushed red pepper flakes or more to taste
- 1/4 cup mirin
- 1/3 cup soy sauce
- 3 scallions, white and green parts, finely sliced
- 1 tablespoon sesame seeds
- 2 teaspoons sesame oil
- hot sauce, such as Sriracha, for serving
- Fill a large, wide sauté pan or Dutch oven with water and bring to a simmer. (I use a wide sauté pan to make this a one-pot endeavor, but you could also simply use a small saucepan to boil the noodles and then a separate large sauté pan to sauté everything together. Cleanup will still be minimal.)
- Cut the cabbage in half through the core and then again through the core to make quarters. Cut out the core and discard. Shred the remaining leaves finely. Depending on the size of your cabbage, you may chose to use all or part of the cabbage. Keep in mind cabbage shrinks considerably — I’ve been using 3/4 to a whole head every time . It’s about 8 cups. Place the cabbage in a colander, and place in the sink.
- Add the ramen noodles to the simmering water and cook for 30 seconds. They won’t be fully cooked. Drain over the cabbage, being careful the noodles don’t slip over the sides. Keep colander in sink. Reserve your pan.
- Meanwhile: chop the mushrooms. I’ve been using my food processor: 8 to 10 quick pulses. Transfer to a bowl —don’t wash the processor. Add the knob of ginger to the processor and purée until fine, scraping down once and processing once more.
- Heat the 1 tablespoon of olive oil in your reserved sauté pan over high heat. Add the mushrooms, season with a pinch of kosher salt, stir. Let cook undisturbed for 1 minute, then stir and continue to cook at medium-high heat until the mushrooms begin to brown, 3 to 5 minutes.
- Add the ginger and a pinch of crushed red pepper flakes to the pan, and stir to combine. Add the reserved noodles and cabbage. Add the mirin and soy sauce. Use tongs to stir and combine.
- Add the scallions, sesame seeds, and sesame oil, and using tongs again, stir to combine.
- Serve immediately, passing hot sauce of choice on the side.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Noodles
- Method: Stovetop
- Cuisine: Asian
Keywords: ramen, instant, noodles, ginger, scallion, cabbage, mushrooms, vegan, vegetarian
This post may contain affiliate links. Please read my disclosure policy.
37 Comments on “Vegan One-Pot Ginger-Scallion Ramen Noodles”
Our regular supermarket (Wegmans) does sell larger amounts of just plain ramen noodles. There are about 10 oz. of noodles in each one. Not sure if there’s a Wegmans close to you but if there is, you’d likely find them there!
Oh Wegmans! How I love and miss you! I used to drive 20 minutes to Wegmans with the kids just for an activity 🙂 No Wegmans up here, sadly, but thank you so much for the tip! It makes me hopeful that I can find a source from a local market up here. Thanks!
I enjoy Lotus Foods Organic Brown Rice Ramen (12 Pack per Bag), 30 oz. Great to have around for these recipes. I buy on Amazon. Thanks for all your great recipes.
Ordering these now! Will add a link to the recipe box. Thanks!
I concur! My Costco carries the big bag for around $12 which is amazing.
Nice! I’m going to have my mom pick some up for me … no Costco up here 🙁
This looks delicious, Alexandra! Can’t wait to try. I have a couple of questions though:
1) Can this be made ahead and served at room temp? I’m thinking of how this would work when, say, I’m hosting my bookclub. I bet they’d love this, but I like to have the food ready when they get here so I’m not doing last-minute cooking.
2) Any advice for leftovers? If you’ve ever had any, that is 😊
Thanks, and thanks also for your great website.
You can get plain ramen noodles from Sun Noodle (manufactured in Hawaii, by Japanese descended owners, highly recommended) without sauce packets— One pack comes with two servings, and should be available in Japanese/Asian market. I use the Medium size .
Kiyomi, thank you! I’m making a trip to my Asian market sometime next week. Will look for these! Thanks for the brand rec — so helpful!
1.) Yes! They actually taste great straight from the fridge, but if you are hosting a bookclub, I would bring them to room temperature before serving. And maybe reserve some fresh scallions and sesame seeds on the side for sprinkling over the serving bowl before serving.
2.) I stash the leftovers in quart containers and eat them for lunch or give to my husband to take for his lunch. So good.
Love the simplicity and ease of this recipe. Made this after seeing a late afternoon movie. By sheer luck, I had discovered fresh ramon noodles at Whole Foods and I had an enornmous nappa cabbage that was a size of a small chicken. I did not have mirin (used white wine w a little sugar) or scallions but it didn’t matter. Hungry teens and husband devoured. Grateful for this one!
So happy to hear this, Amy! Love your mirin substitute, too … smart!
I found Ramen at Whole Foods. Fresh 10 oz. Kaedama brand. They were very good. I made this recipe and it was excellent except I used too much soy since I doubled it and it was a bit much for my husband. Next time I will not double the liquid. Thanks so much for this!
So happy to hear this! I’ll look for those fresh ramen … sounds delicious.
I made this recipe tonight for Meatless Monday and it was delicious. The only change I would make next time is to leave some of the mushrooms in discernible pieces. I think it would look prettier if one could see actual mushrooms in the dish. **Keeping it in the rotation. Yummy!
Yay! So happy to hear this. I totally understand wanting the mushrooms to be in more discernible pieces. I feel like shiitakes would be so good here, too.
Thank you for another fabulous recipe- this is quick and simply delicious! I can’t wait to share it with friends.
So happy to hear this, Diane!
Easy and delicious! I added a half sweet potato, diced, plus I cooked it all for a longer time so all the veggies were cooked through. The cabbage still had a bit of crunch left in it. This recipe will go in to the dinner rotation!
Oh yum! Love this idea … I have SO many sweet potatoes on hand bc of the CSA. Will try.
I made this last night and added some asparagus cut up in pieces. It was delicious and the kids even liked it with the mushrooms! I will definitely be making this again 🙂 Thank you, as always, for unique and yummy recipes.
So happy to hear this, Julie! Love that you added asparagus. I feel you could add so many various vegetables to this one and adapt it to what’s in season year round. Glad the kiddos approved! Thats’ always a win 🙂 🙂 🙂
I liked soba noodles in this recipe
Hi Alexandra – Made this for lunch today. The kids loved it. Looks like it’s entered our meal rotation. Doubled the number of packets, but not the liquid or vegetables. Hope your family is safe and healthy.
So great to hear this, Sarah! Great to know 2x noodles works well, too 😍😍😍
I make this recipe at least once per week. I LOVE it. We’re not vegans, but I do try and have at least one meat-free day per week and this hits all the marks. It’s so good. The only change I make is to cut the mushrooms into 4ths rather than using a food processor. I may also add a lot more cabbage and mushrooms than recipe calls for, but it’s not necessary.
So nice to hear this, Ginny! And I LOVE the idea of adding more cabbage and mushrooms … I’m always looking to up the veggie quotient.
Had a large Napa cabbage from my CSA so this recipe was perfect. Easy and delicious. We found fresh ramen at Whole Foods. My teenage daughter picked out the mushrooms (I kept the pieces larger just in case) but then asked to save the leftover noodles (and cabbage) for her lunch. Definitely a win. Thanks!
Yay! So nice to hear this 🙂 🙂 🙂 Fresh ramen is soooo good. I love that fresh ramen from WFs, too!
Have made this several times both with Napa Cabbage and Bok Choy and it is delicious. My kids (2 and 6) love it and request it regularly. Shhh! Don’t tell them they are eating vegetables!
Oh yay! Erika, so nice to hear this. There’s nothing like getting the two thumbs up from the kiddos. Thanks so much for writing.
One of my go-tos!
Great to hear, Leslie!
You most likely have found them by now- but Honest Weight has bulk udon. And- a tip I stole from watching someone else do it- rather than using tongs to try and grab them, use a piece of provided tissue paper and grab a bunch like you would a pastry or cookie. This looks so good! I’ve added it to my meal plan- problem is I’ve found too many things here I want to make!!
Thank you, Kelly! I had no idea Honest Weight had them. I found them at the Asian Market. But thank you for the tip — great to know HW carries them — and thank you for the tissue paper tip as well. Hope you love this 🙂 🙂 🙂
fabulous, ali. i subbed in udon noodles for the ramen. and meant to add in tofu somewhere along the way but forgot and then all i wanted to do was inhale the bowl, which is exactly what i did. so quick, so easy, so delish. thank you!
Great to hear this, Jude! I love udon noodles. Tofu would be great but I’m glad you liked it even without it. Thanks for writing!