Saucy Quick Noodles (Print Version)

# Ingredients:

→ Noodles

01 - About 140g (2 servings) of dry instant ramen noodle cakes

→ For Cooking

02 - 10 oz tofu (extra firm), sliced mushrooms, or vegetables of your choice

→ Sauce Mix

03 - 1 cup vegetable broth or plain water
04 - Up to 7 tablespoons soy sauce (5-7 tbsp)
05 - 1.5 teaspoons dark soy sauce, optional for color
06 - 2-3 tablespoons cornstarch for thickening
07 - 1 to 3 tablespoons of sugar, maple syrup, or any liquid sweetener
08 - 2 tablespoons of white vinegar, rice vinegar, or even lemon juice
09 - A pinch (1/4 teaspoon) of ground pepper
10 - 1/2 tablespoon chili garlic sauce if you like it spicy, optional
11 - 1 tablespoon sesame oil for flavor
12 - Optional: 2 minced garlic cloves

→ For Topping

13 - Fresh scallions, chopped
14 - Sesame seeds for garnish

# Instructions:

01 - Combine all the sauce ingredients (vegetable broth, soy sauces, cornstarch, sweetener, vinegar, pepper, chili garlic sauce, sesame oil, and garlic) in a mixing bowl. Stir until smooth, taste for balance, then set aside.
02 - Cook the instant noodles in boiling water but leave them slightly firmer than usual (about 2-3 minutes less than directions indicate). Strain them and cool under cold water if you'd like.
03 - Using a pan on medium-high heat, warm up some oil. Toss in your sliced tofu, veggies, or mushrooms, and cook until they soften or gain a little color.
04 - Mix the sauce again to dissolve any settled cornstarch, then pour it into the pan with your cooked ingredients. Let it cook for a couple of minutes, stirring often, until it thickens to a silky texture.
05 - Add the noodles into your pan and stir them around until they're fully coated in sauce. Keep cooking for just a few minutes so the flavors soak in and the sauce clings well.
06 - Check the taste and tweak if needed. Sprinkle with sesame seeds and fresh green onions before eating. Best enjoyed straight away!

# Notes:

01 - If you're adding more vegetables or tofu, make extra sauce for better coating.
02 - Using vegetable broth? You might want less soy sauce so it's not overly salty.

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