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 corn starch
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 -
Mix all sauce ingredients 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
03 -
Heat pan over medium-high with a little oil. Sauté veggies, mushrooms, or tofu until cooked to your liking
04 -
Mix sauce again and pour into pan. Simmer for 2-3 minutes over medium heat until thickened, stirring continuously
05 -
Add noodles to pan and mix well to coat with sauce. Cook over medium-high heat until noodles absorb some sauce and sauce thickens, about 3 minutes
06 -
Adjust seasonings if needed. Garnish with sesame seeds and spring onions. Serve immediately
# Notes:
01 -
Double sauce recipe if using more vegetables
02 -
Adjust soy sauce amount if using vegetable broth
03 -
Start with 2 tablespoons cornstarch and adjust as needed