What's for lunch? How about buttery and garlicky hibachi vegetable instant ramen stir fry?! And this is going to be your favorite stir fry noodle dish! Perfectly delicious and easy to make!
What is Hibachi?
Hibachi literally translates to "fire bowl". In hibachi, the food is cooked in a small stove heated by charcoal or an iron hot plate. Most people are familiar with delicious food cooked on top of an iron hot plate.
Types of food in Hibachi meal
Every time I go to a hibachi meal with friends and family, there were three main components to a meal. They serve fried rice and some sort of protein. Often they offer seafood, chicken, and beef. My favorite used to be shrimp and steak! And lastly, they give you these magical buttery and garlicky vegetables! I don't know about you but I think these vegetables can turn anyone into a vegetable lover!
And I got the idea to incorporate these delicious hibachi vegetable into a stir fry noodle dish!
What is in hibachi vegetable instant ramen stir fry?
- Hibachi vegetable - I used zucchini, yellow squash, onion, and mushroom These four vegetables are the classic combination you often find at a hibachi restaurant.
- Instant ramen noodle - I used soy sauce flavor instant ramen from Top Ramen. Instant ramen is easy to find and very inexpensive. I wanted to use the ingredients that no one has trouble finding. Plus, this ramen is vegan! For this recipe, I only used the noodle. I discarded the sauce package that came with it.
- The sauce - The sauce is what gives that hibachi flavor. Surprisingly the sauce only has 4 ingredients - garlic, butter, soy sauce, and vegetarian oyster sauce (vegetarian mushroom stir fry sauce). If you have trouble finding vegetarian oyster sauce at a store, you can always order them online. But you can also substitute for more soy sauce. If you'd like to learn a little more about the vegetarian oyster sauce, check out this post for my recommendation.
Tips and tricks to make hibachi vegetable instant ramen stir fry
- I like to remove the seeds from zucchini and yellow squash. Seeds contain lots of water and I don't want my vegetables to be soggy. I also quickly salt them and dap the water before cooking to keep them crispy.
- If you can't find vegetarian mushroom stir fry sauce, you can use more soy sauce with a little bit of sugar. But if you are a vegetarian or vegan, I think it is worth it to purchase a bottle. You can use this sauce in so many Asian cooking!
- When you are cooking the ramen noodle, discard the sauce package and make sure to cook the noodles a minute less than what the instruction says. When you are stir-frying the noodle, it will continue to cook so you want to boil them less.
How to make this dish vegan
Although I'm a vegetarian, I like to customize my dish as vegan friendly as possible. Because if you are vegetarian, you can still eat vegan dish but it doesn't work the other way around.
To make this dish vegan, you have to use:
- Vegan-friendly noodle - If you want to use an instant ramen noodle, soy sauce and chili flavor from Top Ramen are vegan. You can also check for vegan Yakisoba noodles. Just make sure to read the ingredients thoroughly.
- Vegan butter - Butter is a very important component in this sauce. If you were to just use vegetable oil, it won't taste the same. The good thing is it's very easy to find vegan butter at a store these days.
This is delicious and easy ramen stir fry is perfect for a quick meal. You can easily make this with all the ingredients in your pantry! What are you waiting for? Make this for your dinner tonight and let me know how you like them!
Happy eating, my friends!
Vegan Hibachi Ramen Noodle with Vegetables
What's for lunch? How about buttery and garlicky hibachi vegetable instant ramen stir fry?! And this is going to be your favorite stir fry noodle dish! Perfectly delicious and easy to make!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main course
- Method: Stir fried
- Cuisine: Asian
- Diet: Vegan
Ingredients
- 1 small zucchini, seeds removed and cut into strips
- 1 small yellow squash, seeds removed and cut into strips
- ¼ teaspoon salt
- 2 instant ramen noodles (vegan) (use the noodles only and discard the sauce package)
- 1 tablespoon oil
- 8 ounces mushroom, sliced
- 2 tablespoon vegan butter, divided
- ¼ large onion, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon vegetarian mushroom stir fry sauce (see NOTE)
- Black pepper to taste
- Thinly sliced green onion and sesame seeds (for garnish)
Instructions
- Remove the seeds of zucchini and yellow squash. Cut into thin strips lengthwise and cut into 2-inch pieces.
- In a medium-size bowl, place a clean paper towel. Transfer the zucchini and yellow squash and sprinkle ¼ teaspoon of salt over them. Toss with your hands so the salt will even coat the zucchini and yellow squash. Set aside.
- In a medium pot, boil water for instant ramen. Use the noodles only and discard the sauce package. Cook the ramen noodle 1 minute less than what it says in the instruction.
- Drain and rinse the ramen noodle under cold water. Set aside.
- On a large skillet, add 1 tablespoon of oil and cook the mushroom for a couple of minutes. Add a pinch of salt to help release the water from the mushroom.
- Once the mushroom is wilted, add 1 tablespoon of butter and minced garlic. Cook with frequent stirring until it is fragrant, about 30-45 seconds.
- Dap the water from the zucchini and yellow squash with a paper towel and add them to the pan with sliced onion.
- Continue to cook for a minute or two.
- Add the ramen noodle, soy sauce, and vegetarian mushroom stir fry sauce to the vegetable mix.
- By using tongs, mix until everything is well coated with the sauce. Continue to cook for additional 2-3 minutes.
- Remove the pan from the heat and add 1 tablespoon of butter. The heat from the noodle and vegetable should melt the butter.
- Garnish with some black pepper, green onion, and sesame seeds. Serve right away.
Notes
- If you don't have vegetarian mushroom stir fry sauce, substitute with 1 tablespoon of soy sauce and ½ teaspoon of sugar.
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