Veggie Ramen Noodles – Cooking with Kev

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 216
Protein 7g
Fat 6g
Carbs 38g
Total Time 20 minutes

This veggie ramen noodles recipe is from the first episode of #CookingwithKev!  Special guest: Lady Jade (radio personality, philanthropist, entrepreneur, public speaker)


Veggie Ramen Noodles Recipe


Cooking with Kev - Veggie Ramen Brown Rice Stir-fry
Ingredients for 5 servings:

  • 140g Ramen brown rice noodles (I used Lotus Foods brand)
  • Sauce
    • 6oz veggie broth
    • 1 1/2 tablespoons arrowroot powder
    • 3 tablespoons low sodium soy sauce
    • 2 teaspoons sesame oil
    • 2 tablespoons Sriracha (or more to taste)
  • 1/2 large eggplant (~2 cups), chopped into 1-inch pieces (OR chicken thighs/breasts if you want to add animal protein)
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon avocado oil
  • 1/3 cup green onions chopped
  • 1 tablespoon fresh garlic
  • 1 cup Shiitake mushrooms
  • 1 red bell pepper, sliced
  • 1/3 cup carrot, shredded
  • 10oz broccoli florets
  1. Cook Ramen noodles according to the instructions provided, then drain and set aside.
  2. Mix well the ingredients for the sauce, then set aside.
  3. Set a nonstick wok on medium HIGH heat.  Once hot, add eggplant and ginger, then sear for 1-2 minutes until marks appear along the edges of the eggplant.
  4. Reduce the heat to medium, then add oil, green onions and garlic.  Stir in the wok for 2 minutes, then add mushrooms.  Cook for 1 minute.
  5. Add bell pepper, carrots and broccoli.  Continue cooking for 1-2 minutes, then move all the food to one side of the wok (as much as possible).
  6. Stir the sauce one more time before pouring it into the open side of the wok.  As soon as the sauce begins to simmer, reduce the heat to LOW or OFF, then quickly fold the veggies in the sauce.
  7. Fold in the cooked Ramen noodles and continue mixing to ensure everything is coated in the sauce and well mixed.
  8. Enjoy!
    Cooking with Kev - Veggie Ramen Brown Rice Stir-fry

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