Easy Saucy Ramen Noodles (Print Version)
# Ingredients:
→ Noodles
01 -
140 g dry instant ramen noodle cakes or other preferred noodles
→ For Sautéing
02 -
280 g (approx. 10 oz) extra firm tofu, assorted vegetables, or mushrooms, sliced
→ Sauce
03 -
240 ml water or vegetable broth
04 -
5–7 tablespoons soy sauce, adjusted to taste
05 -
1.5 teaspoons dark soy sauce (optional, for colour)
06 -
2–3 tablespoons corn starch
07 -
1–3 tablespoons sugar, maple syrup, or alternative liquid sweetener, adjusted to preferred sweetness
08 -
2 tablespoons rice vinegar, white vinegar, or lemon juice, to taste
09 -
1/4 teaspoon ground black pepper
10 -
1/2 tablespoon chili garlic sauce or other hot sauce (optional, for spice)
11 -
1 tablespoon sesame oil
12 -
2 garlic cloves, minced (optional)
→ For Serving
13 -
Chopped scallions
14 -
Sesame seeds
# Instructions:
01 -
In a bowl, thoroughly whisk together water or broth, soy sauces, corn starch, sweetener, vinegar or lemon juice, pepper, chili garlic sauce, sesame oil, and garlic. Adjust flavour balance to taste, ensuring a uniform mixture. Set aside.
02 -
Bring a pot of water to a boil over high heat. Add the noodles and cook until just under al dente, approximately 2–3 minutes less than package instructions. Drain and optionally rinse under cold water to prevent further cooking and remove excess starch. Set aside.
03 -
Heat a nonstick pan over medium-high heat. Add a small amount of oil if desired. Sauté sliced tofu, mushrooms, or vegetables until just cooked and lightly browned.
04 -
Stir sauce mixture to ensure even distribution of starch. Pour into the pan with vegetables or tofu. Simmer over medium heat, stirring continuously for 2–3 minutes, until the sauce thickens.
05 -
Add the strained noodles to the pan. Toss thoroughly to coat with the thickened sauce. Cook for an additional 2–3 minutes over medium-high heat, allowing noodles to absorb flavors and sauce to reach desired consistency.
06 -
Taste and adjust seasoning with additional soy sauce, sweetener, or pepper if required. Serve hot, garnished with sesame seeds and chopped scallions.
# Notes:
01 -
For extra saucy noodles or if using more vegetables, double the sauce ingredients. Adjust soy sauce quantity if using a salty vegetable broth.
02 -
Dilute extra corn starch in water before incorporating into the sauce to prevent lumps.