This vegan ramen bowl is bursting with flavor, featuring spicy roasted Brussels sprouts atop savory ramen noodles. It's a hearty and satisfying meal that's perfect for any day of the week.
Ingredients: 4 cups vegetable broth. 2 packs ramen noodles. 2 cups Brussels sprouts, trimmed and halved. 2 tablespoons soy sauce. 1 tablespoon sriracha sauce. 1 tablespoon maple syrup. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 2 green onions, chopped. 1 tablespoon sesame seeds. 1 tablespoon olive oil. Salt and pepper to taste.
Instructions: In a large pot, bring vegetable broth to a boil. Add ramen noodles and cook according to package instructions. Once done, remove from heat and set aside. Preheat oven to 400F 200C. In a bowl, whisk together soy sauce, sriracha sauce, maple syrup, sesame oil, garlic, and ginger. Toss Brussels sprouts in the sauce mixture until evenly coated. Spread Brussels sprouts on a baking sheet lined with parchment paper and roast for 20-25 minutes or until crispy, flipping halfway through. In a separate pan, heat olive oil over medium heat. Add cooked ramen noodles and saut for 2-3 minutes. Divide the ramen noodles into bowls, top with roasted Brussels sprouts, green onions, sesame seeds, salt, and pepper. Serve hot and enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
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