Mexican Ramen Noodles (vegan)

A delicious and spicy bowl of Mexican Ramen Noodles that’s perfect on a cold day.

When it’s cold or rainy outside, I love a hot bowl of Ramen Noodles. Today I’m sharing one of my ramen noodles recipes with a Mexican twist. Mexican Ramen Noodles are cooked in enchilada sauce and vegetable broth. It’s packed with flavor.

Additionally, for this recipe I don’t use the cheap packet of ramen noodles with terrible ingredients, instead, I love using Ocean’s Halo Organic Ramen Noodles which are just three ingredients and clean. They’re so delicious.

Can I make Ramen Noodles gluten-free?

Sure. You can replace traditional ramen noodles with rice noodles or gluten-free ramen noodle packets. There are a few brands out there.

What toppings can I add to these Mexican Ramen Noodles?

Traditional Mexican food toppings work, such as cilantro, scallions, tortilla strips, shredded cheddar cheese, avocado, sour cream, pico de gallo, and anything else your heart desires.

Mexican Ramen Noodles are:

Comforting
Perfect on a Cold Day
Spicy
Warm
Vegan
Gluten-Free

How to make Mexican Ramen Noodles recipe step by step?

Prep

1. Chop the garlic, jalapeno, onions, and white scallions (and some green).

Cook

1. Heat up a dutch oven on medium heat, once hot, add oil.
2. Add garlic and jalapeno. Saute for about a minute.
3. Add onions and scallions. Saute for about 2 minutes.

4. Now add the red enchilada sauce.
5. Followed by the vegetable broth.
6. Add taco seasoning.
7. Cover the lid, increase the heat slightly, and bring the sauce to a boil. This will take a couple of minutes.

8. Now add the ramen noodles to the boiling broth. I love Ocean’s Halo brand. It’ll take about 4 minutes for the noodles to soften.
9. Use a fork to gently break the noodles apart.
10. The noodles should be cooked.
11. Add frozen corn rinsed under warm water.

Garnish

1. Serve in a bowl. Garnish with cilantro, scallions, tortilla strips. Additionally, you can add cheddar cheese and a dollop of sour cream if you wish.

Enjoy!

More Noodle Dishes!

• Vegetable Hakka Noodles
• Mushroom Noodles
• Drunken Noodles
• Peanut Lime Zucchini Noodles
• Tofu Pad Thai Sweet Potato Noodles

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Mexican Ramen Noodles

A Delicious and spicy bowl of Mexican Ramen Noodles that's perfect on a cold day.

5 from 4 votes

Prep Time10 mins

Cook Time18 mins

Total Time28 mins

Course Main Course

Cuisine Asian Inspired, Mexican

Diet Vegan, Gluten-Free option

Servings: 3 servings

Calories: 276kcal

Author: Nisha

Equipment

Le Creuset 3.5 qt

Primal Avocado Oil

Enchilada Sauce

Organic Ramen Noodles

Ingredients

for Mexican Ramen Noodles

• 1 tbsp avocado oil
• 4 cloves garlic
• 1/3 jalapeno chopped
• 1 small onion chopped
• 1/2 cup white scallions chopped
• 1 cup red enchilada sauce
• 4 cups vegetable broth
• 1 1/2 tsp taco seasoning
• 150 grams ramen or 2 packets
• 1/2 cup frozen corn

for garnish

• fresh cilantro chopped
• green scallions chopped
• tortilla strips

Instructions

Prep

• Chop the garlic, jalapeno, onions, and white scallions (and some green).

Cook

• Heat up a dutch oven on medium heat, once hot, add oil.
• Add garlic and jalapeno. Saute for about a minute.
• Add onions and scallions. Saute for about 2 minutes.
• Now add the red enchilada sauce.
• Followed by the vegetable broth.
• Add taco seasoning.
• Cover the lid, increase the heat slightly, and bring the sauce to a boil. This will take a couple of minutes.
• Now add the ramen noodles to the boiling broth. I love Ocean's Halo brand. It'll take about 4 minutes for the noodles to soften.
• Use a fork to gently break the noodles apart.
• The noodles should be cooked.
• Add frozen corn rinsed under warm water.

Garnish

• Serve in a bowl. Garnish with cilantro, scallions, tortilla strips. Additionally, you can add cheddar cheese and a dollop of sour cream if you wish.

Nutrition

Calories: 276kcal | Carbohydrates: 50g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 2211mg | Potassium: 200mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1391IU | Vitamin C: 13mg | Calcium: 29mg | Iron: 2mg

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