Miso Sesame Hempeh Ramen Stir-Fry

Instructions

1. 1

   Bring a large pot of water to a boil. Cook the dry vegetarian ramen noodles according to package directions until just tender, then drain and rinse briefly with warm water to prevent sticking.

2. 2

   In a small bowl, whisk together the soy sauce and white miso paste until smooth. Set the sauce aside.

3. 3

   Cut the hempeh into bite-sized cubes or strips.

4. 4

   Heat the sesame oil in a large wok or deep skillet over medium-high heat.

5. 5

   Add the hempeh and stir-fry for 4–5 minutes, until lightly browned on the edges.

6. 6

   Add the sliced yellow onion and cook for 2–3 minutes, stirring often, until slightly softened.

7. 7

   Add the minced garlic and grated ginger. Stir-fry for 30–60 seconds, until fragrant.

8. 8

   Add the broccoli florets and julienned carrots. Stir-fry for 4–5 minutes, until the vegetables are crisp-tender.

9. 9

   Add the cooked ramen noodles to the wok and toss well with the hempeh and vegetables.

10. 10

    Pour in the miso-soy sauce mixture and toss continuously for 1–2 minutes, until the noodles are evenly coated and heated through.

11. 11

    Sprinkle with toasted sesame seeds, toss once more, and serve hot.