Easy Saucy Ramen Noodles (Vegan Recipe)
Looking for a simple yet flavorful vegan dish? This saucy ramen recipe is perfect for a quick, satisfying meal. With a rich, customizable sauce and your choice of tofu, veggies, or mushrooms, this dish is sure to become a favorite!
Ingredients
Noodles:
- 2 servings dry instant ramen noodle cakes or your choice of noodles, approximately 140 g total
- For Sautéing:
- 10 oz extra firm tofu vegetables, or mushrooms (sliced)
Sauce:
- 1 cup water or vegetable broth
- 5-7 tbsp soy sauce adjust to taste
- 1.5 tsp dark soy sauce optional for color
- 2-3 tbsp cornstarch for thickening; see notes
- 1-3 tbsp sugar maple syrup, or other sweetener (adjust for desired 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 any hot sauce optional for heat
- 1 tbsp sesame oil
- 2 cloves garlic minced, optional
For Garnishing:
- Chopped scallions
- Sesame seeds
Instructions
- Prepare the Sauce: In a bowl, mix all sauce ingredients until smooth and well combined. Adjust the flavors to suit your taste—more sweetness, saltiness, or heat as desired. Set aside the sauce. (Note: If you use hot sauce, the sauce may have a reddish tint.)
- Tip: If you're adding extra vegetables or noodles, consider doubling the sauce to keep everything coated!
- Cook the Noodles: In a small pot, bring water to a boil. Add the ramen or other noodles of your choice. Cook until the noodles are half-done, still chewy, and have a bit of a bite—about 2-3 minutes less than the package suggests. Drain the water and set the noodles aside. You can also rinse the noodles with cold water to stop them from cooking further and remove excess starch.
- Sauté the Tofu or Vegetables: While the noodles are cooking, heat a pan over medium-high heat with a little oil. Sauté your choice of tofu, mushrooms, or vegetables until they're cooked through to your liking.
- Thicken the Sauce: Give the sauce another stir to make sure the cornstarch is fully mixed. Pour it into the pan with the veggies or tofu, letting it simmer for 2-3 minutes until it thickens. Stir it continuously to stop it from sticking to the pan.
- Combine the Noodles: Add the partially cooked noodles to the pan, tossing them in the sauce until they're well coated. Cook the noodles in the sauce for another 3 minutes to let them soak up the liquid and make the sauce thicker.
- Taste and Adjust: Taste the noodles and adjust the seasonings if needed—add a bit more soy sauce, sugar, or pepper to suit your preferences.
- Garnish and Serve: Serve the noodles hot, garnished with chopped scallions and sesame seeds. Enjoy!
Notes
- Sauce Adjustments: If you're using a lot of vegetables or more noodles, double the sauce to ensure everything stays nice and saucy.
- Soy Sauce: When using vegetable broth, reduce the amount of soy sauce at first since some broths can be salty.
- Cornstarch: The cornstarch thickens the sauce, giving the noodles a lovely coat. Begin with 2 tablespoons and increase the amount if necessary. If you add extra cornstarch later, mix it with a bit of water before adding to the sauce for smooth thickening.