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Veggie Ramen Noodle Stir Fry with Tempeh and Poached Egg
4.78 from 9 votes

Veggie Ramen Noodle Stir Fry with Tempeh and Poached Egg

Veggie and protein packed, these Ramen Noodle Stir Fry Bowls with Tempeh and Poached Egg are delicious anytime, anywhere and make awesome leftovers.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 servings
Calories: 418kcal


  • 4 packets ramen noodles season packet discarded
  • 3 tablespoons olive oil divided
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 1 cup shredded carrots
  • 3 stalks celery ends removed and chopped
  • 1 cup sugar snap peas
  • 1/2 cabbage approximately 2 cups, shredded
  • 1 package tempeh for Gluten-free try Tofurkey, sliced
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons tamari gluten-free or low sodium soy sauce
  • 2 tablespoons honey or maple syrup
  • 1 cup cooked edamame
  • 1/2 cup green onions chopped
  • Sesame seeds to garnish
  • 4 fried eggs optional but highly recommended


  • 1 cup vegetable broth low-sodium chicken broth
  • 1/3 cup low-sodium Tamari gluten-free or soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons honey or maple syrup
  • 1.5 tablespoons freshly grated ginger
  • 3 cloves garlic minced
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon freshly grated black pepper
  • 1 tablespoon cornstarch


  • Bring a large pot of water to a boil and cook ramen noodles until nearly cooked (I always check them 2 minutes before the recommended cooking time since overcooked ramen is gross). Remove and drain noodles and rinse with cold water. Set aside.
  • Prepare the sauce- In a bowl whisk together the ingredients for the sauce and set aside.
  • Slice the tempeh and place it in a small dish (I use a glass storage container) with the apple cider vinegar, tamari and honey (or maple syrup). Set aside to "marinate" until ready to cook.
  • Heat a large skillet over medium high heat. Add 1 tablespoon of olive oil and the diced yellow onion. Cook the onion for approximately 3-4 minutes, or until translucent. Add the garlic and cook for an additional 30 seconds. Sprinkle with salt and pepper and stir in the shredded carrots, celery and sugar snap peas. Sauté for approximately 3-4 minute, stirring occasionally.
  • Meanwhile, as the vegetables are cooking, heat a separate skillet over medium heat with 1 tablespoon of olive oil. Add the tempeh and the marinade mixture and cook each side of the tempeh for approximately 2-3 minutes. Remove from heat and set aside.
  • Add the cabbage to the veggies and cook until it begins to wilt in about 2 minutes. Transfer vegetables to a bowl and set aside.
  • Optional - start frying the eggs in a seperate skillet
  • Place the large skillet pan back on medium-high heat. Add the sauce and simmer until it starts to thicken. Add ramen noodles and veggies to the pan. Toss or mix it all together until coated in sauce.
  • Serve immediately. Garnish with desired toppings, such as fried eggs, edemame, sesame seeds, etc... :)


If your ramen noodles stick together, simply run them through cold water before you're ready to use them.


Calories: 418kcal | Carbohydrates: 50g | Protein: 17g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 163mg | Sodium: 2229mg | Potassium: 828mg | Fiber: 8g | Sugar: 33g | Vitamin A: 6345IU | Vitamin C: 67.4mg | Calcium: 164mg | Iron: 4mg
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