Saucy Ramen Noodles (Print Version)
# Ingredients:
→ Noodles
01 -
2 portions of dry instant ramen (around 140g overall)
→ For Cooking
02 -
10 oz of sliced extra firm tofu, mushrooms, or any veggies you like
→ Sauce
03 -
1 cup of veggie stock or plain water
04 -
5-7 tbsp soy sauce
05 -
1.5 tsp dark soy sauce (optional, for deeper color)
06 -
2-3 tbsp of cornstarch
07 -
1-3 tbsp of sugar, maple syrup, or a similar sweetener
08 -
2 tbsp of lemon juice, rice vinegar, or white vinegar
09 -
1/4 tsp ground black pepper
10 -
1/2 tbsp chili garlic sauce (optional)
11 -
1 tbsp sesame oil
12 -
2 minced cloves of garlic (optional)
→ For Toppings
13 -
Sesame seeds
14 -
Sliced scallions
# Instructions:
01 -
Blend everything for the sauce (water, soy sauces, cornstarch, sugar, vinegar, pepper, chili garlic sauce, sesame oil, and garlic) in a bowl. Check the flavor, tweak if needed, and leave it aside.
02 -
Cook noodles in hot water but leave them slightly underdone (2-3 minutes less than suggested). Drain them and rinse with cool water, if you like, to stop the cooking.
03 -
Put a little oil in a frying pan and heat it on medium-high. Add tofu, veggies, or mushrooms and cook until they’re done how you like.
04 -
Give the sauce a quick stir, then pour it into the pan over your sautéed ingredients. Stir it constantly on medium heat for 2-3 minutes until it thickens up.
05 -
Toss the noodles into the pan and mix them around until they’re covered in sauce. Keep cooking over medium-high heat for about 3 minutes so the noodles soak up some flavor and the sauce thickens even more.
06 -
Taste it and make any adjustments if it’s needed. Sprinkle on sesame seeds and scallions. Serve right away for the best texture.
# Notes:
01 -
For extra coverage or flavor, double the sauce if you're cooking with lots of veggies or tofu.
02 -
If you’re using veggie broth, you might want to reduce the soy sauce a bit so it’s not too salty.