Why You’ll Love This Recipe
- Quick and Easy: Ready in just 25 minutes, making it perfect for busy weeknights.
- Customizable: Add your preferred vegetables, tofu, or mushrooms to suit your taste.
- Flavorful Sauce: The sauce is both savory and slightly sweet, providing a delightful coating for the noodles.
- Vegan-Friendly: Completely plant-based, appealing to both vegans and non-vegans alike.
Ingredients
- 2 servings dry instant ramen noodle cakes or other noodles of choice (around 140 g total)
- 10 oz extra firm tofu, veggies, or mushrooms of choice, sliced
Sauce
- 1 cup water or vegetable broth
- 5-7 tbsp soy sauce, adjusted 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, adjusted to desired sweetness
- 2 tbsp rice vinegar, white vinegar, or lemon juice, adjusted to desired 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)
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
- Prepare the Sauce: In a bowl, mix all sauce ingredients until well incorporated. Adjust the measurements to achieve your desired 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’re half-cooked and still chewy, about 2 minutes less than the package instructions. Drain the noodles and set aside.
- Sauté Tofu and Vegetables: In a large non-stick pan over medium-high heat, add a little oil. Sauté the tofu and mushrooms (or other chosen vegetables) for a few minutes until cooked to your liking.
- Combine Sauce and Noodles: Give the prepared sauce a good stir to ensure the cornstarch is fully incorporated. Pour the sauce into the pan with the tofu and vegetables. Let it simmer over medium heat for 2-3 minutes until it starts to thicken. Add the half-cooked noodles to the pan and mix well to coat them with the sauce. Cook for an additional 3 minutes, allowing the noodles to absorb some of the sauce and for the sauce to thicken further.
- Serve: Garnish with chopped scallions and sesame seeds, if desired. Enjoy immediately while hot!
Servings and Timing
- Servings: 2
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Noodle Options: While the recipe calls for instant ramen noodles, feel free to use other types such as udon, soba, or rice noodles.
- Protein Choices: Substitute tofu with tempeh, seitan, or plant-based meat alternatives.
- Vegetable Additions: Incorporate bell peppers, broccoli, spinach, or carrots for added nutrition and color.
- Gluten-Free Version: Use gluten-free tamari in place of soy sauce and opt for gluten-free noodles.
Storage/Reheating
- Storage: Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
- Reheating: Reheat in a pan over medium heat until warmed through. If the noodles have absorbed too much sauce, add a splash of water or vegetable broth to loosen them.
FAQs
Can I make this recipe gluten-free?
Yes, substitute soy sauce with gluten-free tamari and use gluten-free noodles.
What type of noodles work best for this recipe?
Instant ramen noodles are recommended, but udon, soba, or rice noodles can also be used.
How can I add more protein to this dish?
Add extra firm tofu, tempeh, seitan, or plant-based meat alternatives.
Is this recipe spicy?
The recipe includes optional chili garlic sauce for heat; adjust the amount to your preference.
Can I prepare the sauce in advance?
Yes, mix the sauce ingredients and store in the refrigerator for up to 3 days. Stir well before use.
How do I prevent the noodles from becoming mushy?
Cook the noodles until just half-cooked and still chewy, as they will continue to cook in the sauce.
Can I use frozen vegetables?
Yes, frozen vegetables can be used; adjust cooking time to ensure they’re heated through.
What can I use instead of cornstarch to thicken the sauce?
Arrowroot powder or tapioca starch can be used as substitutes for cornstarch.
How can I make the dish sweeter or more sour?
This Easy Saucy Ramen Noodles
- Total Time: 25 minutes
- Yield: 2 servings
- Diet: Vegan
Description
Quick and easy vegan saucy ramen noodles featuring a savory, customizable sauce and chewy noodles. Perfect for busy weeknights, this flavorful recipe is ready in just 25 minutes.
Ingredients
Ingredients:
- Noodles:
- 2 servings dry instant ramen noodle cakes (around 140 g total)
- Protein & Vegetables:
- 10 oz extra firm tofu, veggies, or mushrooms of choice, sliced
- Sauce Ingredients:
- 1 cup water or vegetable broth
- 5–7 tbsp soy sauce (adjusted to taste)
- 1.5 tsp dark soy sauce (optional)
- 2–3 tbsp cornstarch
- 1–3 tbsp sugar, maple syrup, or other sweetener (adjust to taste)
- 2 tbsp rice vinegar, white vinegar, or lemon juice (adjust to taste)
- 1/4 tsp ground pepper
- 1/2 tbsp chili garlic sauce or hot sauce (optional)
- 1 tbsp sesame oil
- 2 cloves garlic, minced (optiona
Instructions
- Prepare the Sauce:
In a bowl, mix all sauce ingredients until smooth. Adjust to balance sweet, salty, sour, and spicy flavors. - Cook the Noodles:
Bring a pot of water to a boil. Cook noodles until half-cooked, about 2 minutes less than package instructions. Drain and set aside. - Sauté Tofu and Vegetables:
Heat oil in a large non-stick pan over medium-high heat. Sauté tofu and vegetables/mushrooms until cooked through. - Combine Sauce and Noodles:
Stir the sauce to re-incorporate cornstarch. Pour into the pan with tofu and vegetables. Simmer 2-3 minutes until thickened. Add noodles, stir to coat, and cook an additional 3 minutes. - Serve:
Garnish with scallions and sesame seeds, if desired. Serve immediately while hot.
Notes
- Substitute tofu with tempeh, seitan, or plant-based meats.
- Add vegetables like broccoli, bell peppers, or spinach for extra nutrients.
- Gluten-free option: use tamari instead of soy sauce and gluten-free noodles.
- Adjust sweetness and sourness to your liking by modifying sugar and vinegar quantities.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian-Inspired