Description
This Easy Saucy Ramen Noodles recipe features perfectly cooked instant ramen noodles coated in a flavorful, thickened soy-based sauce with sautéed tofu or vegetables. It’s a quick and customizable meal that balances sweet, salty, sour, and spicy notes, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Ramen Noodles
- 2 servings dry instant ramen noodle cakes (around 140 g total)
Sautéing
- 10 oz extra-firm tofu, veggies, or mushrooms of choice, sliced
- Oil for sautéing (about 1-2 tbsp, not listed but implied)
Sauce
- 1 cup water or vegetable broth
- 5-7 tbsp soy sauce (adjust to taste)
- 1.5 tsp dark soy sauce (optional, for color)
- 2-3 tbsp cornstarch
- 1-3 tbsp sugar, maple syrup, or other liquid 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
- Prepare the Sauce: In a bowl, mix all the sauce ingredients including water or broth, soy sauces, cornstarch, sweetener, vinegar or lemon juice, pepper, chili garlic sauce, sesame oil, and minced garlic until well combined. Adjust seasoning according to your preferred balance of sweetness, saltiness, sourness, and spiciness. Set aside.
- Cook the Noodles: Bring a pot of water to a boil. Add the ramen noodles and cook until they are half done, about 2-3 minutes less than the package instructions indicate. Drain well and rinse under cold water to stop the cooking and remove excess starch. Set aside.
- Sauté the Veggies or Protein: Heat a pan over medium-high heat and add a small amount of oil. Add the sliced tofu, vegetables, or mushrooms and sauté until cooked through and tender to your liking.
- Cook the Sauce: Stir the prepared sauce mixture to ensure the cornstarch is fully incorporated and hasn’t settled. Pour the sauce into the pan with the sautéed ingredients. Simmer for 2-3 minutes, stirring constantly, until the sauce thickens and coats the ingredients evenly.
- Combine with Noodles: Add the drained noodles to the pan and toss or stir well to coat them thoroughly with the sauce. Cook together for an additional 3 minutes, allowing the noodles to absorb the sauce’s flavors.
- Adjust Seasoning and Serve: Taste the combined dish and adjust the seasoning by adding more soy sauce, sweetener, or pepper if desired. Garnish with chopped scallions and sesame seeds. Serve immediately for best texture and flavor.
Notes
- Tofu can be replaced with any preferred protein or extra vegetables like bell peppers, snap peas, or bok choy.
- Adjust the amount of chili garlic sauce depending on your spice tolerance or omit for a milder flavor.
- Rinsing the noodles after boiling prevents them from becoming mushy and helps the sauce adhere better.
- The sauce thickness can be modified by increasing or decreasing cornstarch quantity.
- For a gluten-free version, ensure to use gluten-free soy sauce or tamari.
- This recipe scales easily; just multiply ingredients accordingly for more servings.
