I know what you like. You like ramen noodles, and you like burritos. How can you combine the love of these two, you ask? Don’t worry, I got you: The Ramenrrito.
I’d like to say this genius was purely my idea, but it was actually the making of a shop called PressTea in the neighborhood I live in, the West Village. I was very grumpy to see that there was no vegan version of it. My grumpiness lasted exactly 8 seconds before I realized, oh yeah, I can veganize anything so I will just make it myself.
The combo of the miso ramen, the gooey Daiya cheese and the barbecue vegan meat option is to die for! Better yet, it’s been a big hit amongst friends.
So, here’s the recipe, make and enjoy!!
|2 burrito wraps
|8 oz vegan chicken (ie May Wah or Beyond Meat)
1 Tbsp canola oil
1/2 cup barbecue sauce
|1 package of ramen noodles (dispose of flavor packet)
1 Tbsp of white miso
1/4 cup hot water
1 tsp chili oil
1 tsp soy sauce
1 tsp sesame oil
|1 cup frozen corn
1 Tbsp Earth Balance vegan butter
|1/4 Daiya cheese
2 Tbsp chopped cilantro
Cut chicken strips into inch-long pieces. Heat oil in a pot and brown chicken. Once browned, turn off heat and pour barbecue sauce over chicken, tossing to coat.
Meanwhile, boil ramen noodles according to directions. In a separate bowl, mix together miso, water, sesame oil, chili oil and soy sauce until well blended. Drain noodles from water and add to bowl, tossing to cover in miso sauce.
Steam or boil corn in water until still firm. Drain and toss with lime juice and Earth Balance.
Warm tortillas in frying pan. Once warmed, remove from pan and layer with strips of romaine lettuce. Add ramen, vegan chicken, and sprinkle with corn, Daiya and cilantro. Roll burritos.