Easy Saucy Ramen Noodles (Print Version)
# Ingredients:
→ Noodles
01 -
2 servings dry instant ramen noodle cakes (about 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 (optional, for color)
06 -
2-3 tablespoons cornstarch
07 -
1-3 tablespoons sugar, maple syrup, or other liquid sweetener
08 -
2 tablespoons rice vinegar, white vinegar, or lemon juice
09 -
1/4 teaspoon ground pepper
10 -
1/2 tablespoon chili garlic sauce (optional)
11 -
1 tablespoon sesame oil
12 -
2 cloves garlic, minced (optional)
→ For Serving
13 -
Chopped scallions
14 -
Sesame seeds
# Instructions:
01 -
In a bowl, mix all sauce ingredients (water or vegetable broth, soy sauce, dark soy sauce, cornstarch, sugar, rice vinegar, ground pepper, chili garlic sauce, sesame oil, and minced garlic) until well incorporated. Adjust seasonings to taste and set aside.
02 -
Boil water and cook noodles until very chewy (2-3 minutes less than package instructions). Drain and optionally rinse with cold water to stop cooking.
03 -
Heat a little oil in a pan over medium-high heat. Sauté your choice of tofu, veggies, or mushrooms until cooked to your liking.
04 -
Stir the sauce again to ensure it's well combined, then pour it into the pan with the sautéed ingredients. Simmer over medium heat for 2-3 minutes, stirring continuously until the sauce thickens.
05 -
Add the cooked noodles to the pan and mix well to coat them evenly with the sauce. Cook over medium-high heat for about 3 minutes, allowing the noodles to absorb some sauce and the sauce to thicken further.
06 -
Taste and adjust seasonings if needed. Garnish with sesame seeds and chopped scallions before serving. Enjoy immediately for the best texture.
# Notes:
01 -
Double the sauce recipe if using more vegetables or tofu for added flavor and coating.
02 -
If using vegetable broth, adjust the amount of soy sauce to balance the saltiness.