- 1 T Coconut Oil
- 1/2 Onion (diced)
- 1- 8oz Pack of Seitan (add 2 boxes to double this recipe)
- 1 Inch Ginger Root (skin peeled and minced)
- 2 Cloves of Garlic (Minced)
- 1-2 T Green Curry Paste (I like mine very flavorful so I tend to add more)
- 1- Can (Coconut Milk)
- 1 C Vegetable Broth
- 2 T Vegan Fish Sauce I like this one
- 2 Keffir Lime Leaves (or 1 Lime using the zest and the juice)
- 2-3 Carrots Peeled and Sliced on an angle
- 1 Bunch of Broccoli (florets only)
- 1 Red Bell Pepper (slices)
- 1/2 Bunch Cilantro (roughly chopped, save some for garnishing)
In a hot sauce pan add coconut oil. Then add onions and seitan, cook onions until translucent and allow the seitan to get crispy on the edges (this gives it better texture and flavor). Add Ginger and garlic to the pan and sauté for 30 seconds (just until they become fragrant). Add curry paste and sauté for a few seconds to wake up all those spices. Now add coconut milk, vegetable broth and lime leaves or zest-save the lime juice at the end. Stir or whisk and bring the sauce to a simmer and toss your veggies in, cook until veggies have soften but are not lifeless. Add lime juice, adding at the lime juice at end keeps the citrus very zesty and doesn't mellow out the citrus flavor. Place in desired bowls or takeout containers, garnish with cilantro and a lime wedge. Serve with rice or stir fried noodles.
Garlic Brown Rice Ramen
- 2 T Butter Flavor Coconut Oil
- 2 t Sesame Oil
- 4 Cloves of garlic (minced fine or use a zester and zest directly into pan)
- 3 T Hoisin Sauce
- 2 t Sriracha
- 2 T Vegan Fish Sauce or Tamari
- 2 T Nutritional Yeast (this gives the noodles a rich buttery taste along with the butter flavor coconut oil)
- 1- Pack of 10 oz Brown Rice Ramen (*Cooked- See Chef's Notes)
Prepare a pot of boiling water. Drop ramen noodles in boiling water, using tongs to completely immerse in water. Cook for 2 minutes (see chef's notes) then strain and rinse very well with cold water in the strainer. Set aside.
Start with a very hot wok, add sesame and coconut oil. Then quickly add garlic- sauté for 20 seconds, add hoisin, sriracha and fish sauce (or tamari) and nutritional yeast-stir making sure all ingredients are combined. This should yield about 1 cup of sauce. Wok still on high, quickly toss your Ramen noodles into the sauce until evenly coated, do not stop moving pan or noodles as they can stick to the pan. Turn off heat and place into desired bowls or containers- garnish by spooning any extra sauce over the noodles, then a few sprigs of cilantro.
CHEF'S NOTES- DO NOT OVERCOOK RAMEN! If you over cook the ramen, the noodles will fall apart when you stir fry them. When I strain the noodles they are still hard in certain parts. That's ok! You are just dropping them in water for a few minutes so that they are pliable for the second cooking phase. Rinsing them in cold water stops them from cooking, allows them to retain its shape and also rinses away the starchy residue which is common in rice noodles.