Cozy SunButter Ramen Noodle Bowls made with rice noodles and stir-fried vegetables in a delicious SunButter sauce. Serve with optional tofu!
Hi friends!
Between holiday sides, cookies, and busy schedules, it’s nice to have a few simple, comforting dinners to rely on. These SunButter Ramen Noodle Bowls are one of those easy, cozy meals that break up the sameness of the season.
This recipe began on a Friday evening when we wanted something a little different than our usual pizza night. With just a few pantry staples — including an old pack of ramen — we turned a humble dinner into something flavorful and satisfying.
The bowls use rice (or brown rice) ramen noodles, a mix of stir-fried vegetables, and a creamy SunButter sauce that is lightly spicy, tangy, and slightly sweet. Add pan-fried or baked tofu for extra protein if you like. These bowls are quick to make, customizable, and work well as leftovers.
What You Need to Make the Ramen Stir-Fry
Here’s a quick ingredient list for the stir-fry:
- 6-oz brown rice ramen noodles or rice noodles
- 1 TBSP avocado oil
- ½ diced white onion
- ¼ tsp garlic powder
- 1 bell pepper, diced
- 2 cups frozen broccoli (about 9 oz)
- 3–4 medium carrots, peeled and diced
- 1 batch SunButter Sauce (see below)
How to Make the Stir-Fry
1. Cook the ramen noodles in a pot of boiling water according to package instructions. Drain them in a colander and set aside. Rinsing with cold water will stop the cooking and keep the texture firm.
2. Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add the diced onion and sauté for about 3 minutes until translucent. Stir in the garlic powder, bell pepper, and carrots and cook another 3 minutes.
3. Add the frozen broccoli, cover the pan, and steam for 7–8 minutes until the broccoli is just fork-tender and bright green. Remove from heat and set aside while you make the sauce.
What You Need for the SunButter Sauce
For the sauce you will need:
- 1/3 cup No Sugar Added SunButter (or any seed/nut butter)
- 1 TBSP Tamari Lite
- 1/2 TBSP maple syrup
- 1 tsp chili garlic sauce
- 1 TBSP lime juice
- ~1/4 cup filtered water, plus more to thin as needed
How to Make the SunButter Sauce
While the noodles cook, combine the SunButter, tamari, maple syrup, chili garlic sauce, lime juice, and filtered water in a bowl or jar. Whisk (or shake) until smooth and creamy. Add extra water, a tablespoon at a time, until the sauce is pourable but still rich. Taste and adjust any component to suit your preference—more lime for brightness, more chili garlic for heat, or a touch more maple for sweetness.
This sauce is creamy, high in plant-based protein and healthy fats, and versatile beyond the bowls: it’s great on salads, roasted vegetables, or as a dip.
Notes on Meal Prep
Leftovers reheat very well. Store the sauce, noodles, and vegetables separately in airtight containers in the refrigerator to preserve texture. Reheat in the microwave or briefly on the stove, then combine and serve. If meal prepping, hold off on garnishes until ready to eat for the freshest presentation.
How to Serve SunButter Ramen Noodle Bowls
Place the cooked noodles in a bowl, top with the stir-fried vegetables, and drizzle generously with SunButter sauce. Finish with sesame seeds and chopped cilantro. Add pan-fried or baked tofu for extra protein if desired. Serve immediately.
The sauce is leftover-friendly and works as a dressing or dip—try it on salads, grain bowls, or roasted veggies.
Swaps & Substitutions
These bowls are very adaptable. Swap in any vegetables you have on hand: zucchini, cabbage, mushrooms, snap peas, or leafy greens all work. If you don’t have SunButter, substitute another seed or nut butter (peanut, almond, or cashew). Use any ramen or rice noodles that fit your dietary needs. Top with chopped nuts, extra sesame seeds, or a drizzle of sriracha for more heat.
Recipe Summary
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Yield: 3–4 servings
- Diet: Vegan, Gluten-Free option if using rice noodles
I Want to Hear From You
If you try these SunButter Ramen Noodle Bowls, please leave a comment or rating. Share your photos on Instagram and tag @flora_and_vino or use #floraandvino to show how you served them. I love seeing your variations and swaps.
XO Lauren
This post is brought to you by SunButter but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!