Description
Transform instant ramen into a gourmet meal with this Easy Saucy Ramen Noodles recipe! Perfectly cooked noodles tossed in a savory, customizable sauce and topped with your favorite veggies or tofu.
Ingredients
Scale
Noodles:
- 2 servings dry instant ramen noodle cakes (about 140 g total)
For Sautéing:
- 10 oz extra firm tofu, veggies, or mushrooms, sliced
For the Sauce:
- 1 cup water or vegetable broth (adjust for desired sauce consistency)
- 5–7 tbsp soy sauce (adjust for taste)
- 1.5 tsp dark soy sauce (optional, for color)
- 2–3 tbsp cornstarch
- 1–3 tbsp sugar, maple syrup, or other sweetener (adjust for sweetness)
- 2 tbsp rice vinegar, white vinegar, or lemon juice (adjust for sourness)
- 1/4 tsp ground pepper
- 1/2 tbsp chili garlic sauce or other hot sauce (optional, for spice)
- 1 tbsp sesame oil
- 2 cloves garlic, minced (optional)
For Serving:
- Chopped scallions
- Sesame seeds
Instructions
1. Prepare the Sauce
- In a bowl, mix all the sauce ingredients until well combined. Adjust for sweetness, saltiness, sourness, and spice based on your preference. Set aside.
2. Cook the Noodles
- Boil water in a pot over high heat. Add the ramen noodles and cook until half-done (still slightly chewy). Drain and set aside.
3. Sauté Toppings
- Heat a pan over medium-high heat. Sauté tofu, veggies, or mushrooms until cooked through.
4. Add the Sauce
- Pour the prepared sauce into the pan with the sautéed ingredients. Simmer for 2-3 minutes, stirring occasionally, until it starts to thicken.
5. Combine Noodles and Sauce
- Add the noodles to the pan and toss well to coat them in the sauce. Cook for an additional 3 minutes, letting the noodles absorb the sauce and thicken further.
6. Garnish and Serve
- Taste and adjust seasoning if needed. Garnish with chopped scallions and sesame seeds.
- Serve hot and enjoy!
Notes
- Adjustable Sauce: Modify the amount of soy sauce, sugar, and vinegar to suit your taste.
- Protein Options: Substitute tofu with seitan, tempeh, or edamame.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat on the stovetop with a splash of water to refresh the sauce.
