Description
This easy saucy ramen noodles recipe is a vegan delight that combines flavorful noodles with a delicious sauce and your choice of tofu, veggies, or mushrooms. It’s a quick and satisfying dish perfect for busy weeknights.
Ingredients
Units
Scale
Noodles
- 2 servings dry instant ramen noodle cakes or other noodles of choice (around 140 g total)
For Sautéing
- 10 oz extra firm tofu, veggies, or mushrooms of choice sliced
Sauce
- 1 cup water or vegetable broth
- 5–7 tbsp soy sauce
- 1.5 tsp dark soy sauce (optional)
- 2–3 tbsp corn starch
- 1–3 tbsp sugar or other liquid sweetener
- 2 tbsp rice vinegar or lemon juice
- 1/4 tsp ground pepper
- 1/2 tbsp chili garlic sauce (optional)
- 1 tbsp sesame oil
- 2 cloves garlic minced (optional)
For Serving
- Chopped scallions for topping
- Sesame seeds for topping
Instructions
- Cook Noodles: Prepare the noodles according to package instructions. Drain and set aside.
- Make Sauce: In a bowl, mix water or vegetable broth, soy sauce, dark soy sauce, corn starch, sugar, rice vinegar, ground pepper, chili garlic sauce, sesame oil, and minced garlic. Stir well.
- Sauté Ingredients: In a pan, sauté tofu, veggies, or mushrooms until lightly browned.
- Add Sauce: Pour the sauce over the sautéed ingredients and let it simmer until thickened.
- Combine: Add the cooked noodles to the pan and toss everything together until well coated.
- Serve: Garnish with chopped scallions and sesame seeds before serving.
Notes
- You can adjust the sweetness, spiciness, and saltiness of the sauce to suit your taste preferences.
- If you prefer a thicker sauce, increase the amount of corn starch.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 1100 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 0 mg