Saucy Ramen Noodles (Printable Version)
# What You'll Need:
→ Noodles
01 -
140 g of your favorite dried ramen noodle bricks or any noodle you have
→ For Sautéing
02 -
280 g (about 10 oz) extra firm tofu, or grab mushrooms and veg, sliced up
→ Sauce
03 -
240 ml water or broth (veggie works great)
04 -
1–3 tablespoons sugar, maple syrup, or liquid sweetener to make it as sweet as you like
05 -
2–3 tablespoons corn starch
06 -
2 tablespoons rice vinegar, white vinegar, or a hit of lemon juice, your call
07 -
5–7 tablespoons soy sauce (taste and fiddle with the amount)
08 -
1.5 teaspoons of dark soy sauce (only if you want a deeper color)
09 -
1/2 tablespoon chili garlic sauce or another spicy sauce (just if you want it hot)
10 -
1 tablespoon sesame oil
11 -
1/4 teaspoon ground black pepper
12 -
2 minced garlic cloves (go for it if you like garlic)
→ For Serving
13 -
Sliced scallions
14 -
Sesame seeds
# Steps to Follow:
01 -
Before plating, give it a taste and fix the soy, sweet, or pepper levels if they need it. Dish it up hot and shower with sesame seeds and a handful of scallions.
02 -
Dump your drained noodles right into the pan. Give everything a solid toss, making sure the saucy goodness gets all over. Keep it over the heat for a couple more minutes to help the noodles soak up every last bit.
03 -
Give that sauce another stir (so the starch isn’t sitting at the bottom) then pour it in with the veggies or tofu. Keep it moving over medium heat for a few minutes till it thickens up nicely.
04 -
Set a nonstick pan on medium-high. Add a splash of oil if you want. Chuck in the tofu, mushrooms, or whatever veg you’re using, and cook till they’ve picked up a bit of color and are cooked through.
05 -
Fill a pot with water and crank up the heat. Toss in the noodles and cook them a bit less than what the package says (maybe 2–3 minutes shorter). Drain, run under cool water if you like so they don’t go mushy, then leave them aside.
06 -
Grab a bowl and whisk together the water (or broth), all your soy sauces, corn starch, sweet stuff, vinegar or lemon, pepper, chili sauce, sesame oil, and garlic. Once it’s totally smooth, taste it and mix it again if you want more of anything. Set aside for now.
# Additional Tips:
01 -
Need things saucier or tossing in extra veg? Just double what you toss in for the sauce. If your broth’s already salty, hold back some of the soy sauce.
02 -
If you’re worried about clumps, just mix the corn starch with a splash of water before adding it in.