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Bowl of saucy ramen noodles garnished with green onions and tofu cubes, ready to eat, with chopsticks on the side.

Saucy Ramen Noodles

A comforting bowl of chewy Saucy Ramen Noodles tossed in a rich, flavorful sauce that you can customize with your favorite veggies or tofu.
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Course: Main Course
Cuisine: Asian, Chinese, Fusion
Keyword: noodles, quick dinner, ramen, vegetarian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Calories: 400kcal
Cost: $5

Ingredients

  • 2 servings dry ramen noodle cakes about 140 g total, any brand
  • 10 oz extra firm tofu sliced (or mushrooms/veggies, as preferred)
  • 1 cup water or vegetable broth for sauce base
  • 4-5 tablespoon soy sauce adjust to taste and saltiness of broth
  • 1.5 teaspoon dark soy sauce optional, for color
  • 2-3 tablespoon cornstarch dissolved in water if needed to prevent clumps
  • 1-2 tablespoon sugar maple syrup, or other sweetener (adjust for sweetness)
  • 2 tablespoon rice vinegar white vinegar, or lemon juice (adjust for tanginess)
  • ¼ teaspoon ground black pepper freshly ground for flavor
  • ½ tablespoon chili garlic sauce optional, for spice
  • 1 tablespoon sesame oil for nutty flavor
  • 2 cloves garlic minced (optional, for aroma)
  • Chopped scallions for garnish
  • Sesame seeds for garnish

Instructions

  • Combine water or broth, soy sauce, dark soy sauce, cornstarch, sweetener, vinegar, pepper, chili garlic sauce, sesame oil, and garlic in a bowl.
    Measuring cup filled with a homemade sauce mixture for ramen, next to a small bowl of chopped green onions.
  • Bring a medium pot of water to a boil over high heat.
  • Add the ramen noodles to the boiling water and cook 2–3 minutes less than package instructions, keeping them slightly firm.
    Ramen noodles boiling in a pot of water, with foam forming on the surface as they cook.
  • Drain the noodles and rinse under cold water to stop cooking and remove excess starch.
  • Heat a large skillet or wok over medium-high heat and add a little oil.
  • Sauté the tofu, mushrooms, or vegetables for 3–5 minutes until tender and lightly golden.
    Chopped mushrooms and tofu cubes being sautéed in a pan, preparing the filling for vegan ramen.
  • Give the sauce a quick stir to ensure the cornstarch is fully mixed, then pour it into the skillet.
  • Simmer the sauce over medium heat for 2–3 minutes, stirring constantly until it thickens slightly.
  • Add the cooked noodles to the skillet and toss well to coat with the sauce.
    Close-up of cooked ramen noodles being added to a pan with a savory sauce, showing a glossy, rich texture.
  • Cook the noodles with the sauce over medium-high heat for about 3 minutes until they absorb some sauce and become flavorful.
  • Taste and adjust seasoning with more soy sauce, sweetener, or pepper if needed.
  • Garnish with chopped scallions and sesame seeds.

Notes

Quick, flavorful, and fully customizable! Perfect for busy nights, this saucy ramen is both comforting and flexible to suit any veggie or protein you love.

Nutrition

Serving: 1Serving | Calories: 400kcal (20%) | Carbohydrates: 60g (20%) | Protein: 15g (30%) | Fat: 10g (15%) | Saturated Fat: 1.5g (9%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 1600mg (70%) | Potassium: 400mg (11%) | Fiber: 4g (17%) | Sugar: 7g (8%) | Vitamin A: 50IU (1%) | Vitamin C: 5mg (6%) | Calcium: 40mg (4%) | Iron: 3mg (17%)
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