Description
This Easy Saucy Ramen Noodles recipe delivers a flavorful, savory, and slightly sweet noodle dish perfect for a quick lunch or dinner. Featuring chewy half-cooked instant ramen noodles tossed in a thickened soy-based sauce infused with garlic, chili, and sesame oil, it can be customized with tofu, mushrooms, or veggies. The sauce is balanced with soy sauce, vinegar, sweetener, and optional heat, making it a versatile Asian-inspired meal that comes together in just 25 minutes.
Ingredients
Scale
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)
Garnish:
- Chopped scallions, for topping
- Sesame seeds, for topping
Instructions
- Mix the Sauce: In a bowl, combine all sauce ingredients—including water or broth, soy sauces, corn starch, sweetener, vinegar, pepper, chili garlic sauce, sesame oil, and minced garlic—until the mixture is smooth and well incorporated. Adjust the measurements to your taste preference for sweetness, saltiness, sourness, or spiciness. Set the sauce aside. For a deeper red hue, ensure to include the hot sauce. If cooking for more servings, double the sauce quantities.
- Cook the Noodles: Bring water to a boil in a small pot over high heat. Add the ramen or chosen noodles and cook them until just halfway done—approximately 2 to 3 minutes less than the package instructions—to maintain a chewy texture.
- Drain the Noodles: Drain or strain the noodles and optionally rinse them under cold water to halt the cooking process and remove excess starch. Set the noodles aside.
- Sauté Tofu, Mushrooms, or Veggies: While the noodles are cooking, heat a pan over medium-high heat and add a small amount of oil. Add the sliced tofu, mushrooms, or vegetables and sauté until they reach your desired level of doneness.
- Simmer the Sauce: Stir the sauce mixture again to ensure the corn starch has not settled. Pour the sauce into the heated pan with the cooked tofu or veggies. Let it simmer over medium heat for 2 to 3 minutes, stirring frequently until the sauce thickens to a glossy, smooth consistency.
- Add Noodles and Coat: Add the par-cooked noodles to the pan with the thickened sauce. Mix thoroughly to coat all the noodles evenly with the sauce.
- Finish Cooking: Continue to cook the noodles and sauce together over medium-high heat for about 3 minutes. This allows the noodles to absorb some of the sauce and for the sauce to thicken further, enhancing flavor and texture.
- Adjust Seasoning and Serve: Taste the dish and adjust seasoning as needed by adding more soy sauce, sweetener, or pepper to balance flavors. Serve the saucy ramen hot, garnished with sesame seeds and chopped scallions for a fresh, nutty finish.
Notes
- Adjust soy sauce, sweetener, and vinegar quantities according to personal taste preferences for a perfect balance of salty, sweet, and sour flavors.
- Rinsing noodles after boiling stops cooking and improves chewiness by removing excess starch.
- Use dark soy sauce or chili garlic sauce to add depth of flavor and color.
- Extra vegetables or protein can be added to increase the meal’s heartiness; adjust sauce quantities accordingly.
- This recipe is naturally vegetarian and can easily be made vegan by ensuring the noodle choice contains no eggs and using plant-based broth.
- For a spicier dish, increase the chili garlic sauce or add crushed red pepper flakes.
