Description
This Easy Saucy Ramen Noodles recipe is a quick and flavorful meal perfect for busy weeknights. Featuring tender sautéed tofu or vegetables coated in a rich, tangy, and slightly sweet soy-based sauce, this dish combines simple pantry ingredients to create a comforting bowl of deliciousness in under 30 minutes.
Ingredients
Scale
Main Ingredients
- 2 servings dry instant ramen noodle cakes (around 140 g total)
Sautéing
- 10 oz extra-firm tofu, or veggies or mushrooms of choice, sliced
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, thoroughly mix together the water or vegetable broth, soy sauce, dark soy sauce (if using), cornstarch, sweetener, vinegar, ground pepper, chili garlic sauce (if using), sesame oil, and minced garlic to create a balanced sauce. Adjust sweetness, saltiness, sourness, and spice levels to suit your palate. Set aside.
- Cook the Noodles: Bring a pot of water to a rolling boil. Add the ramen noodles and cook for 2-3 minutes less than the package instructions to ensure they are just undercooked. Drain the noodles and rinse under cold water to halt 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 they are cooked through and tender, about 5-7 minutes depending on choice of ingredients.
- Cook the Sauce: Give the sauce mixture a quick stir to redistribute any settled cornstarch. Pour the sauce over the sautéed ingredients in the pan. Reduce heat to medium and simmer gently, stirring constantly for 2-3 minutes until the sauce thickens and coats the ingredients nicely.
- Combine with Noodles: Add the cooked noodles to the pan with the thickened sauce and sautéed ingredients. Toss thoroughly to ensure the noodles are evenly coated with the sauce. Continue cooking for an additional 3 minutes, allowing the noodles to absorb the flavors.
- Adjust Seasoning and Serve: Taste the dish and adjust seasoning by adding extra soy sauce, sweetener, or ground pepper if needed. Transfer to serving bowls and garnish with chopped scallions and sesame seeds for added freshness and crunch. Serve immediately while hot.
Notes
- You can substitute the tofu with chicken, shrimp, or your favorite protein for a non-vegetarian version.
- Adjust the amount of chili garlic sauce to control the spice level.
- Use vegetable broth instead of water for a richer sauce flavor.
- To make this dish gluten-free, ensure you use gluten-free soy sauce and ramen noodles.
- Leftover noodles can be stored in an airtight container in the refrigerator for up to 2 days but are best eaten fresh.
