Vegan Firecracker Ramen Stir-Fry
with Edamame & Scallions
- Soy
- Sesame
- Wheat
Calling all you heat-seekers and noodle fans—this one’s for you! In just 15 minutes, you’ll be enjoying a bowl of chewy ramen loaded with colorful stir-fried bell peppers, cabbage, scallions, carrots, and edamame. The secret ingredient? Our famous firecracker sauce! This rich, spicy, savory, sweet, salty, tangy AND vegan number our chefs dreamed up is sure to make tonight’s dinner one to remember.
Ingredients
1 unit
Bell Pepper
4 unit
Scallions
4 ounce
Edamame
(Contains: Soy)
4 tablespoon
Sweet Soy Glaze
(Contains: Soy, Sesame, Wheat)
2 tablespoon
Hoisin Sauce
(Contains: Soy, Sesame, Wheat)
1 unit
Pho Stock Concentrate
1 teaspoon
Sriracha
1 tablespoon
Brown Sugar
4.5 ounce
Ramen Noodles
(Contains: Wheat)
4 ounce
Red Cabbage and Carrot Mix
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Trim scallions; cut crosswise into ½-inch pieces.
• Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper, edamame, and scallions; cook, stirring occasionally, until lightly browned, 4-6 minutes. Season with salt and pepper.
• Meanwhile, in a medium bowl, combine sweet soy glaze, hoisin, stock concentrate, Sriracha, ¼ cup water, and 1 tsp brown sugar (be sure to measure—we sent more!). (For 4 servings, use ½ cup water and 2 tsp brown sugar.)
• Once water is boiling, add noodles to pot. Cook until tender, 1-2 minutes. • Drain and rinse noodles under cold water, 30 seconds.
• Add another drizzle of oil to pan with veggies. Add cabbage and carrot mix; season with salt and pepper. Cook, stirring occasionally, until softened, 2-3 minutes. • Add sauce mixture and drained noodles; toss to combine. Cook, tossing occasionally, until everything is coated in sauce, 2-3 minutes more.
• Divide stir-fry between plates. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious, flavorful sauce, though some found it too sweet; consider reducing sugar for a more balanced taste.
- Ease of prep: Quick and easy to make, with minimal cleanup required — perfect for a tasty weeknight meal 🍲.
- Suggestions: Add protein like tofu or shrimp; include crunchy toppings like peanuts or crispy noodles for texture contrast.
- Portions: Some wanted more noodles compared to vegetables; others appreciated the veggie-forward approach and found it filling.
- Spice level: Heat level varied for different tastes; adjust Sriracha to preference or add fresh chili peppers for more kick 🌶️.
Reviews from our home cooks
Great combination of textures and flavors. I had the vegetarian version, and added mushrooms and broccoli to the stir fry from my refrigerator and was very tasty all together!!!
Quick and easy dinner, and I thought the dish was very umami-rich with a hint of spice. Partner thought it was just ok, he just prefers to have ramen in soup form.
Loved this beautiful dish, with every color of the rainbow and lots of flavor. It needed extra hot sauce for my taste, but still a winner - healthy, filling, delicious.
Pretty easy to make. Made a lot for two people! I didn't add the hot sauce in, I don't like spicy foods, but my husband put in into his serving and said it was very good. He also commented on how large the portions were. Good and flavorful.
The sauce on this stir-fry was good (I love hoisin), but it wasn't particularly spicy for being firecracker ramen. The combination of veggies were good as well; it was nice to get edamame too.
Tons of veggies! The dish has an anise flavor with a kick, but not too spicy. My kids would have liked more noodles.
Very flavorful, only used about 2/3 of the noodles so it would be saucier. Still too big a portion to finish all of it! We topped with crispy chow mein noodles to add some crunch. And so much better with the orange pepper that was sent instead of the red bell pictured!
I loved how ruby red the red peppers were! Best part of the dish! The cabbage was just OK, sauce was good and noodles turned out well, too. Edamame is one food I loved up until I got pregnant and I haven't fully recovered from that particular aversion yet, so I was curious to see if this dish would help me be able to eat it again. I'm glad to say I made it through, although I had to make sure each bean was fully coated in sauce and other ingredients.
This was a new dish for us and we loved it! Very tasty, easy to prepare. We added chopped peanuts before serving. Will definitely order this one again!
I was a tablespoon short for the stir fry sauce. I added eggplant that needed to be used up. It says 15 minutes with easy cleanup. It took me 30 minutes. I'd say the cleanup was the same as any other meal. Two pots, cutting board, strainer to wash.
