Vegan Ramen Taco

Have you ever wanted to try a Ramen taco? Well, today is your lucky day. We recently came up with this delicious Japanese and Mexican fusion taco that deliciously substitutes a conventional taco shell for a package of instant noodles.

Ingredients

4 large taco shells
2 packs of instant ramen noodles (discard seasoning packets)
1 tablespoon vegetable oil
1 small onion, diced
2 cloves garlic, minced
1 small carrot, julienned
1 small red bell pepper, thinly sliced
1 cup shredded cabbage
1 cup sliced mushrooms
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
Salt and pepper to taste
Optional toppings: sliced green onions, sesame seeds, sriracha sauce

Instructions

Cook the ramen noodles according to the package instructions. Drain and set aside.
Heat vegetable oil in a large skillet over medium heat. Add diced onions and minced garlic, and sauté for 2-3 minutes until fragrant and slightly translucent.
Add julienned carrots, sliced bell pepper, shredded cabbage, and sliced mushrooms to the skillet. Cook for about 5 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil. Pour the sauce over the vegetables in the skillet and toss to coat evenly. Cook for another 2-3 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
To assemble the tacos, place a scoop of the cooked ramen noodles on each taco shell. Top with the vegetable mixture and garnish with sliced green onions, sesame seeds, and a drizzle of sriracha sauce if desired.