Description
These saucy ramen noodles are quick, versatile, and packed with flavor. Customize with tofu, veggies, or mushrooms for a satisfying meal in just 25 minutes!
Ingredients
Units
Scale
Noodles:
- 4 servings dry instant ramen noodle cakes (about 140 g total)
For Sautéing:
- 20 oz extra firm tofu, veggies, or mushrooms of choice, sliced
Sauce:
- 2 cups water or vegetable broth (see notes)
- 10–14 tablespoons soy sauce (adjust to taste)
- 3 teaspoons dark soy sauce (optional for color)
- 4–6 tablespoons cornstarch (see notes)
- 2–6 tablespoons sugar, maple syrup, or other liquid sweetener (adjust for sweetness)
- 4 tablespoons rice vinegar, white vinegar, or lemon juice (adjust for sourness)
- 1/2 teaspoon ground black pepper
- 1 tablespoon chili garlic sauce or other hot sauce (optional, for spice)
- 2 tablespoons sesame oil
- 4 cloves garlic, minced (optional)
For Serving:
- Chopped scallions
- Sesame seeds
Instructions
- Prepare the Sauce:
In a bowl, mix all the sauce ingredients until well combined. Adjust the sweetness, saltiness, sourness, and spice to your liking. Set aside. - Cook the Noodles:
- Bring a pot of water to a boil over high heat. Add the ramen noodles and cook until half-done (2-3 minutes less than the package instructions).
- Drain and rinse the noodles under cold water to stop further cooking and remove excess starch. Set aside.
- Sauté the Veggies or Tofu:
Heat a pan over medium-high heat with a little oil. Sauté the veggies, mushrooms, or tofu until cooked to your liking. - Simmer the Sauce:
- Stir the sauce again to ensure the cornstarch is fully incorporated.
- Pour the sauce into the pan and let it simmer for 2-3 minutes over medium heat until it begins to thicken, stirring continuously to prevent sticking.
- Combine Noodles with Sauce:
Add the cooked noodles to the pan. Toss to coat the noodles evenly in the sauce. Cook for another 3 minutes over medium-high heat, allowing the noodles to absorb some of the sauce and thicken. - Taste and Adjust:
Taste the noodles and adjust with more soy sauce, sweetener, or pepper if needed. - Serve:
Garnish with sesame seeds and chopped scallions. Serve hot and enjoy immediately!
Notes
- Double the Sauce: If using extra veggies or tofu, double the sauce for a saucier dish.
- Soy Sauce Adjustments: If using vegetable broth, reduce the soy sauce initially and adjust to taste, as some broths can be salty.
- Cornstarch Tip: If adding cornstarch later, dilute it in 2 tablespoons of water before mixing it into the sauce to avoid clumps.
Nutrition
- Serving Size: 1 Serving
- Calories: 320kcal
- Sugar: 6g
- Sodium: 1020mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
