Vegan Hibachi Ramen Noodle with Vegetables

two bowls of hibachi ramen noodles

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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!


  • 1 small zucchini, seeds removed and cut into strips
  • 1 small yellow squash, seeds removed and cut into strips
  • 1/4 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
  • 1/4 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)


  1. Remove the seeds of zucchini and yellow squash. Cut into thin strips lengthwise and cut into 2-inch pieces. 
  2. In a medium-size bowl, place a clean paper towel. Transfer the zucchini and yellow squash and sprinkle 1/4 teaspoon of salt over them. Toss with your hands so the salt will even coat the zucchini and yellow squash. Set aside. 
  3. 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. 
  4. Drain and rinse the ramen noodle under cold water. Set aside. 
  5. 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. 
  6. 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. 
  7. Dap the water from the zucchini and yellow squash with a paper towel and add them to the pan with sliced onion. 
  8. Continue to cook for a minute or two. 
  9. Add the ramen noodle, soy sauce, and vegetarian mushroom stir fry sauce to the vegetable mix. 
  10. By using tongs, mix until everything is well coated with the sauce. Continue to cook for additional 2-3 minutes. 
  11. Remove the pan from the heat and add 1 tablespoon of butter. The heat from the noodle and vegetable should melt the butter.
  12. Garnish with some black pepper, green onion, and sesame seeds. Serve right away. 


  • If you don't have vegetarian mushroom stir fry sauce, substitute with 1 tablespoon of soy sauce and 1/2 teaspoon of sugar.