As the old adage goes, “You can have fast, cheap, or good. Pick one.”
Well, with this recipe, you can get all three–and it’s vegan, too. This dish can feed four people for less than $2/person, whips up in less than half an hour, and is extremely easy to customize to your taste buds. Don’t like carrots? Sub cabbage. Can’t stand peas? Put some edamame in there. Not vegan? Try it with shrimp.
Your imagination is your limit this time, not your budget or your schedule.
Ramen Lo Mein
- 4 packets instant ramen, noodles smashed with seasoning packets thrown away or set aside
- 2 tbsp peanut oil
- 1 onion, cut into thin slices
- 2 carrots, chopped
- 2 stalks celery, chopped fine
- 2 cups broth of choice (can use seasoning packets if desired)
- 1/2 cup frozen peas
- 1/4 cup soy sauce
- 1 tsp sesame oil
- 2 blocks tofu, pressed and diced
- 1 tbsp peanut oil
- 1 tsp smoked sea salt
- 2 tsp paprika
- 2 tsp sesame seeds
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 2 tsp fresh ginger, minced
- In a wok or large skillet, toast the ramen on a medium heat until starting to just turn a walnut color, about 5 minutes. Remove noodles from pan and set aside.
- Add oil and vegetables (aside from peas) to the hot pan. Saute on a medium to medium high heat until vegetables are starting to brown, about 5-8 minutes. If you like your veggies more crunchy, turn up the heat and shorten the cook time to allow for a more firm interior.
- Add broth, frozen peas, and soy sauce. Bring to a simmer.
- Lower the heat and cover the pan. Let the noodles sit while you prepare the tofu, checking every few minutes to ensure the bottom isn’t burning.
- When noodles are cooked through, remove from heat and drizzle with the sesame oil.
- Heat oil in a nonstick skillet on medium high heat and add diced tofu. Season with sea salt, paprika, and sesame seeds. Cook until tofu is starting to become firm on the outside.
- Lower heat. Add soy sauce, sugar, garlic, and ginger. Simmer until the sauce begins to thicken a little.
- Serve over noodles.
*I used extra firm silken tofu, but any tofu should work fine here.
*This recipe can support a lot of different vegetables. This is just what I like, but feel free to add whatever stir fry friendly vegetables you prefer!