Vegan Spicy Chicken Ramen
Dive into a flavorful bowl of Vegan Spicy Chicken Ramen—an irresistible, plant-based twist on a classic comfort food! Featuring tender gluten-free ramen noodles, hearty plant-based chicken strips, and a rich broth infused with garlic, ginger, soy sauce, and miso paste, this recipe delivers bold umami depth with a kick of heat from sriracha or chili paste. Coconut milk lends a creamy balance to the spice, while fresh veggies like bok choy, mushrooms, and carrot bring vibrant color and nutrients. Topped with scallions, toasted sesame seeds, and optional nori, and served with a squeeze of lime, this quick and easy recipe transforms weeknight dinners into an exciting culinary adventure. Ready in just 35 minutes, it’s a perfect choice for lovers of spicy vegan ramen bowls seeking comfort and flavor in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 oz ramen noodles (gluten-free, if needed)
- 8 oz plant-based chicken strips
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk (from a can)
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp sriracha or chili paste
- 2 tbsp miso paste
- 1 cup mushrooms, sliced
- 2 cups bok choy, chopped
- 1 carrot, julienned
- 3 scallions, sliced
- 1 tsp toasted sesame seeds
- 1 nori sheets, cut into strips (optional)
- 1 lime wedges
Instructions
Cook the ramen noodles according to the package instructions, drain, and set aside.
In a large pot over medium heat, add the sesame oil. Once hot, sauté the minced garlic and grated ginger for 1-2 minutes until fragrant.
Pour in the vegetable broth and coconut milk. Stir to combine, and bring to a gentle simmer.
Add soy sauce, sriracha or chili paste, and miso paste. Whisk until the miso is fully dissolved and set the broth to a low simmer.
In a separate skillet, cook the plant-based chicken strips according to package instructions until golden and heated through. Set aside.
Add the mushrooms and bok choy to the broth and let them simmer for 5-7 minutes until tender.
Divide the cooked noodles into bowls. Ladle the spicy broth and vegetables over the noodles.
Top each bowl with plant-based chicken strips, julienned carrot, scallions, toasted sesame seeds, and optional nori strips.
Serve immediately with lime wedges for squeezing over the top for added brightness.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10632 mg | 462% | |
| Total Carbohydrate | 195.1 g | 71% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 39.5 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 741 mg | 57% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 4488 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
