The BEST Bulgogi Ramen (Vegetarian Noodles Stir Fry)
Easy bulgogi ramen noodles in 25 minutes with just 12 ingredients! Sub with other noodles (like udon) and still get a yummy vegetarian beef noodle stir fry!
Ingredients
For the Bulgogi Sauce: (or sub with 5-6 Tablespoons of store-bought bulgogi sauce)
- 3 garlic cloves, minced
- 2 scallion, white parts only (keep the green parts for garnish)
- 1 Tablespoon sesame seeds (more for garnish)
- 2 teaspoons sesame oil
- 3 Tablespoons soy sauce
- 1 Tablespoon maple syrup
- ½ teaspoon black pepper
For the Bulgogi Noodle:
- 2 packs ramen noodles whole wheat if available, or any other noodles
- ½ Tablespoon vegetable oil to fry the onion & tofu
- 8 oz tofu (225 grams) thinly sliced, either using a vegetable peeler or a sharp knife
- 1 small yellow onion sliced
- 2-3 baby bok choy
Instructions
Preparation
- Cook the ramen, just until they start to loosen. Drain and run it under cold tap water to stop the ramen from cooking.2 packs ramen noodles
- Afterwards, prepare the sauce by mixing all the sauce ingredients in a small bowl.3 garlic cloves, minced, 2 scallion, white parts only, 1 Tablespoon sesame seeds, 2 teaspoons sesame oil, 3 Tablespoons soy sauce, 1 Tablespoon maple syrup, ½ teaspoon black pepper
Cooking Time!
- Cook the tofu slices until golden brown, either by pan frying for about 4-5 mins on high heat or by air frying at 200℃ (390℉) for 8 minutes. Then set it aside.8 oz tofu, 1/2 Tablespoon vegetable oil
- Now fry the onion on high heat until it starts to brown, about 3 minutes. Stir occasionally to prevent burning.1 small yellow onion
- Add the bok choy then fry until the bok choy leaves wilt and the stems get soft, for about 2 minutes.2-3 baby bok choy
- Add in the cooked tofu, ramen, and bulgogi sauce. Stir until everything is coated for about 1 more minute, then turn the heat off immediately.
- Garnish with green onion and sesame seeds.
Notes
Scroll up to the post above for top tips and other useful info!