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–+ servings
red ramen noodles topped with sesame and nori in a bowl, set on a blue kitchen cloth on a black surface, from the front
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Vegan Fire Noodles

A veganized version of the firey korean chicken flavour ramen noodles that is nearly as easy as the packet noodles!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 1 serving

Ingredients

For the sauce

  • 1 tbsp 15 mL/16 g gochujang (red pepper paste)
  • 1 tbsp 15 ml/ 4 g gochugaru (red pepper powder)
  • 1 tbsp 15 mL soy sauce
  • 1 tsp 5 mL brown sugar
  • 1 tsp 5 mL sriracha
  • 1 tsp 2 g cornstarch
  • 1 tsp 5 mL sesame oil
  • 1 clove of garlic I used a fat one
  • 1/4 cup 60 mL of water from cooking ramen noodles
  • Optional: 2 pinches of MSG and/or 1/4 tsp mushroom broth powder

For the ramen

  • 1 ramen noodle cake whatever you prefer, but I love the Samyang ones

Optional Garnish:

  • Toasted sesame seeds to top
  • Roasted nori on top cut into small strips

Instructions

  • To make the sauce, in a bowl, combine gochujang, gochugaru, soy sauce, brown sugar, sriracha, cornstarch, sesame oil, a crushed clove of garlic (or finely minced) and if using, MSG or mushroom broth powder (this really improves the umami/savouryness).
  • In a pot, cook your ramen noodles until done, strain and reserve 1/4 cup (60 mL) of liquid in the pot.
  • Add the sauce to the water and cook for about 1 minute over medium heat, stirring well to incorporate and allow the cornstarch to thicken the mixture. Add the noodles back into the pot and stir well to coat the noodles. Transfer to a bowl and garnish with toasted sesame and nori!
  • Serve alongside your favourite protein: I tend to just panfry some tofu to put on top or air-fry some of your favourite frozen vegan mock meats to enjoy with it.