Easy Saucy Ramen Noodles (Print Version)
# Ingredients:
→ Noodles
01 -
2 servings dry instant ramen noodle cakes (about 140g total)
→ Stir-Fry Components
02 -
10 ounces extra firm tofu, veggies, or mushrooms of choice
→ Sauce
03 -
1 cup water or vegetable broth
04 -
5-7 tablespoons soy sauce
05 -
1½ teaspoons dark soy sauce (optional, for color)
06 -
2-3 tablespoons cornstarch
07 -
1-3 tablespoons sugar, maple syrup, or liquid sweetener
08 -
2 tablespoons rice vinegar, white vinegar, or lemon juice
09 -
¼ teaspoon ground pepper
10 -
½ tablespoon chili garlic sauce (optional)
11 -
1 tablespoon sesame oil
12 -
2 cloves garlic, minced
→ Garnish
13 -
Chopped scallions
14 -
Sesame seeds
# Instructions:
01 -
Mix all sauce ingredients together until well combined. Adjust seasonings to taste and set aside
02 -
Boil noodles until slightly undercooked (2-3 minutes less than package instructions). Drain and optionally rinse with cold water
03 -
Heat oil in a pan over medium-high heat. Sauté your choice of veggies, mushrooms, or tofu until cooked to preference
04 -
Pour sauce into pan and simmer for 2-3 minutes, stirring constantly until it starts to thicken
05 -
Add noodles to the pan and stir-fry for about 3 minutes until sauce is thick and noodles are well-coated
06 -
Adjust seasonings if needed. Top with sesame seeds and scallions before serving
# Notes:
01 -
Double the sauce recipe if using more vegetables or noodles
02 -
If using vegetable broth, start with less soy sauce as broth may be salty