Easy Saucy Ramen Noodles Recipe (Print Version)
# Ingredients:
→ Noodles
01 -
2 servings dry instant ramen noodle cakes (around 140g total)
→ For Sautéing
02 -
10 oz extra firm tofu, veggies, or mushrooms of choice, sliced
→ Sauce
03 -
1 cup water or vegetable broth
04 -
5-7 tablespoons soy sauce
05 -
1.5 teaspoons dark soy sauce
06 -
2-3 tablespoons corn starch
07 -
1-3 tablespoons sugar, maple syrup, or other liquid sweetener
08 -
2 tablespoons rice vinegar or white vinegar
09 -
1/4 teaspoon ground pepper
10 -
1/2 tablespoon chili garlic sauce (optional)
11 -
1 tablespoon sesame oil
12 -
2 cloves garlic, minced
→ For Serving
13 -
Chopped scallions for topping
14 -
Sesame seeds for topping
# Instructions:
01 -
Mix all the sauce ingredients until well incorporated. Adjust seasonings to taste for sweetness, saltiness, sourness, and spice. Set aside. Note: sauce may be reddish if using hot sauce.
02 -
Boil water in a small pot over high heat. Add ramen noodles and cook until very chewy, about 2-3 minutes less than package instructions.
03 -
Drain noodles and optionally rinse with cold water to stop cooking and remove excess starch. Set aside.
04 -
Heat a pan over medium-high with a little oil. Sauté your choice of veggies, mushrooms, or tofu until cooked to your liking.
05 -
Give sauce mixture a good stir and pour into the pan. Simmer for 2-3 minutes over medium heat, stirring continuously, until sauce starts to thicken.
06 -
Add noodles to the pan and mix well to coat with sauce. Cook over medium-high heat for about 3 minutes until noodles absorb some sauce and sauce is thick.
07 -
Taste and adjust seasonings if needed. Garnish with sesame seeds and spring onions. Serve immediately while hot!
# Notes:
01 -
Double the sauce recipe if using more vegetables or noodles
02 -
If using vegetable broth, start with less soy sauce since broth can be salty
03 -
For extra thickening, mix 1 tbsp cornstarch with 1 tbsp water before adding