Description

This Easy Saucy Ramen Noodles Recipe delivers a flavorful, quick, and versatile meal featuring chewy noodles coated in a savory, sweet, and tangy sauce. Prepared with simple ingredients like soy sauce, garlic, and optional chili garlic sauce for a spicy kick, this recipe allows for customizable protein and veggies to suit your preference. Perfect for a speedy lunch or dinner, it combines the comforting texture of ramen with a homemade sauce that’s both rich and vibrant.

Ingredients

Noodles

2 servings dry instant ramen noodle cakes or other noodles of choice (around 140 g total)

Protein and Vegetables

10 oz extra firm tofu, veggies, or mushrooms of choice, sliced

Sauce

1 cup water or vegetable broth
5-7 tbsp soy sauce (adjust according to taste)
1.5 tsp dark soy sauce (optional, for color)
2-3 tbsp corn starch
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)

Toppings

Chopped scallions, for topping
Sesame seeds, for topping

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Instructions

Prepare the Sauce: In a bowl, combine all sauce ingredients — including water or broth, soy sauces, cornstarch, sweetener, vinegar, pepper, chili garlic sauce, sesame oil, and minced garlic. Mix thoroughly to ensure the starch is evenly incorporated. Adjust the measurements to suit your preferred balance of sweetness, saltiness, sourness, and spice. Set the sauce aside for use later. For a deeper red sauce, use hot sauce. Double the sauce quantity if adding more noodles or veggies.
Cook the Noodles: Bring water to a boil in a small pot over high heat. Add the ramen noodles and cook until just underdone, about 2-3 minutes less than the package instructions, so the noodles remain pleasantly chewy.
Drain and Set Noodles Aside: Drain or strain the noodles carefully. Optionally, rinse the noodles under cold water to halt cooking and to remove excess starch. Set the noodles aside while preparing other components.
Sauté Protein and Vegetables: While the noodles cook, heat a pan over medium-high heat and add a small amount of oil. Sauté the sliced tofu, mushrooms, or other veggies of your choice until cooked through and tender, according to your liking.
Simmer the Sauce: Stir the sauce again to re-mix the cornstarch that may have settled. Pour the sauce into the sauté pan containing the cooked tofu and vegetables. Allow the sauce to simmer over medium heat for 2-3 minutes, stirring frequently until it thickens to a glossy consistency.
Combine Noodles with Sauce: Add the drained noodles into the pan with the thickened sauce. Toss and mix thoroughly to ensure every strand of noodle is coated in the savory sauce.
Finish Cooking the Noodles and Sauce: Continue cooking the noodles and sauce mixture over medium-high heat for about 3 minutes. This step allows the noodles to absorb some of the sauce flavors and for the sauce to thicken further.
Adjust Seasoning and Serve: Taste the dish and adjust as desired with extra soy sauce, sweetener, or ground pepper. Serve the saucy ramen hot, garnished generously with chopped scallions and sesame seeds for added flavor and texture.

Notes

Use vegetable broth instead of water for a richer, more savory sauce.
Adjust the sweetness and sourness of the sauce to your preference for a perfectly balanced flavor.
Optional chili garlic sauce can be omitted for a milder, kid-friendly version.
To keep noodles chewy, avoid overcooking and rinse under cold water after draining.
Double or triple the sauce recipe for larger servings or to add more veggies and protein.
Extra firm tofu works best as it holds texture well during sautéing.