For a vegan-friendly version, incorporate vegan butter, coconut milk, and non-dairy shredded cheese.
Cheese paired with carbohydrates is a mouthwatering duo, yet often avoided due to high calorie content. RAMEN Z steps in with its gluten-free noodles, offering a significant calorie reduction. And here’s an interesting tidbit – cheese and miso together can create a wonderfully harmonious blend of flavors!
Recipe by The Climate Foodie IG @theclimatefoodie
Photo by Kevin Burleigh IG @kevinmakesvideos

Ingredients
Noodle Sauce
- 1 pack Ramen Z Miso
- 1/4 tbsp Gochujang
- 1/2 tbsp vegan oyster sauce
- 1 tbsp Rice mirin
- 1/4 tsp Sesame oil
Rainbow Cauliflower
- 1 pack Ramen Z miso broth
- 1 cup assorted purple, green, and orange cauliflower florets
- 1/2 tbsp vegan butter
Oil
- 1 tsp neutral cooking oilOption
Optional Toppings
- 1 tsp sesame seeds
- a little red chilli pepper (togarashi)
Instructions
- Separate the Ramen Z miso broth and shirataki noodles from the packet.
- In a small bowl, whisk the gochujang, vegan oyster sauce, rice mirin, and sesame oil together to create the shirataki noodle sauce.
- In a hot wok, add 1 tsp of neutral cooking oil.
- Add the shirataki noodles to the wok and stir-fry for 3 minutes.
- Add the sauce to the wok and mix it in with the noodles so that they are coated evenly.
- Stir-fry the noodles in the sauce for another 3 minutes and then move the noodles to a serving bowl.
- Add the Ramen Z miso broth to a small pot over medium heat.
- Once the broth is simmering, add 1/2 tbsp of vegan butter and whisk together.
- Add the cauliflower florets to the simmering broth for 2-3 minutes and then move the cauliflower to the same serving bowl that the noodles are in.
- Add sesame seeds and togarashi to the shirataki noodles.
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