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
