Vegan Oyster Mushroom Stir-Fry Ramen

1.Bring a large pot of water to a boil and cook ramen noodles according to package instructions until al dente. Drain and set aside.

2.In a large skillet or wok, heat sesame oil over medium-high heat until shimmering.

3.Add minced garlic and grated ginger to the skillet, sauté for about 30 seconds until fragrant, taking care not to burn.

4.Add sliced oyster mushrooms to the skillet and stir-fry for 5-7 minutes until they are tender and slightly golden.

5.Add julienned carrot and sliced red bell pepper to the mushrooms, stir-fry for another 3 minutes until vegetables are crisp-tender.

6.Pour in the vegetable broth, soy sauce, mirin (if using), and rice vinegar. Stir to combine and bring to a gentle simmer.

7.If you prefer a slightly thicker broth, stir in the cornstarch slurry and cook for 1-2 minutes until the broth thickens slightly.

8.Add baby spinach leaves and cook for 1 minute until wilted. Season with salt, black pepper, and chili flakes to taste.

9.Divide the cooked ramen noodles between serving bowls.

10.Ladle the mushroom and vegetable broth mixture over the noodles evenly.

11.Garnish each bowl with sliced green onions and toasted sesame seeds.

12.Serve immediately, enjoying the warm, savory, and umami-rich vegan ramen.