Saucy Ramen Done Fast (Print Version)
# Ingredients:
→ Noodles
01 -
Two bricks of instant ramen (about 140g in total, dry)
→ For Sautéing
02 -
Sliced tofu (extra firm), veggies, or mushrooms—your choice (10 oz)
→ Sauce
03 -
1 cup veggie broth or just plain water
04 -
5 to 7 spoons of soy sauce
05 -
Optional: 1.5 teaspoons dark soy sauce (for color)
06 -
2-3 spoons cornstarch
07 -
Use 1-3 spoons of sugar, maple syrup, or whatever sweetener you prefer
08 -
2 spoons of rice vinegar, lemon juice, or white vinegar
09 -
A pinch of ground pepper (about 1/4 teaspoon)
10 -
Optional: Half a tablespoon of chili garlic sauce
11 -
A spoon of sesame oil
12 -
Optional: 2 minced garlic cloves
→ For Serving
13 -
Spring onions, chopped
14 -
Sesame seeds
# Instructions:
01 -
Whisk everything for the sauce in a bowl. Taste and tweak it, then leave it aside for now.
02 -
Bring water to a boil and cook the ramen. Stop just before they’re fully soft—about 2-3 minutes earlier than the package says. Drain and rinse with cool water if you like.
03 -
In a pan over medium-high heat with some oil, cook your mushrooms, tofu, or vegetables until they’re done to your liking.
04 -
Stir the sauce again before adding it to the pan. Heat it up over medium heat for 2-3 minutes, stirring, until it thickens.
05 -
Toss the noodles in the pan with the sauce. Keep mixing over medium-high heat until the sauce thickens and clings to the noodles, about 3 minutes.
06 -
Taste and tweak the seasoning if needed. Sprinkle on scallions and sesame seeds before serving it right away.
# Notes:
01 -
Double the sauce if adding lots of veggies.
02 -
If using veggie broth, you might need less soy sauce.
03 -
Start with 2 tablespoons of cornstarch and add more if it’s too thin.