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Vegan Mongolian Ramen

Abby made a recipe similar to this for our Mongolian night, and I knew I had to make it again.  With just a few alterations and this one is a keeper!  Inspired by this recipe at Delish

Course Main Course
Cuisine Chinese
Servings 4
Author Yochi


  • 1 pkg Gardein Beefless Strips
  • 4 blocks millet & brown rice ramen (or 3 maruchan blocks)
  • 1 tbsp sesame oil
  • 1 inch ginger
  • 4 cloves garlic
  • 1/2 cup reduced sodium soy
  • 2 tbsp brown sugar
  • 1 cup veggie broth
  • 1 tbsp cornstarch or arrowroot
  • 4 cups frozen stir fry vegetables
  • 2 scallions , chopped
  • sesame seeds


  1. Cook beef according to the oven instructions, set aside to cool and cut into thin strips. 

  2. Cook ramen according to package instructions. Rinse under cool water and set aside. 

  3. Heat 1 tbsp of sesame oil in pan and saute garlic and ginger for 1 minute.

  4. Add soy, sugar, cornstarch and broth and bring to a boil. Reduce heat to simmer and cook for 5-10 minutes until it thickens up and reduces a bit.

  5. Add frozen veggies, toss, and cover for 5 minutes. 

  6. Add beef strips, and cook another minute, or until vegetables are warm through. 

  7. Give your noodles a rinse under cold water if they are a bit sticky and add to the pan, along with scallions. Using tongs toss to coat. 

  8. Plate and sprinkle with sesame seeds and red pepper flakes if desired (I used Gochugaru)