Who wants a bowl of these easy vegan saucy ramen noodles?
- These noodles are:
- Coated in a thick & tasty sauce. You easily adjust the seasoning and flavours to your liking!
- Easy to make. You’ll only need a few basic ingredients and 20 minutes or less!
- Versatile. You can easily add whatever vegetables and protein of your choice to these noodles.
These noodles have additionally gotten a staple for those truly bustling days in view of the fact that it is so natural to assemble it. You’ll just need 20 minutes or even less to set up these noodles!
I utilized my go-to moment ramen noodles, that I buy with no sauce packets.There are from the brand Koka and I buy them in packs of 5. They’re made of wheat so on the off chance that you’d like a sans gluten elective, I enthusiastically suggest these earthy colored rice ramen noodles!
Here’s an easy saucy ramen noodles recipe with a thick and flavourful sauce! You can also add in whatever veggies of your choice or even some tofu and mushrooms!
INGREDIENTS
- Noodles
- 2 dry instant ramen noodle cakes or other noodles of choice (around 70g each)
- For Sautéing
- 250 g extra firm tofu, veggies, or mushrooms of choice sliced
- Sauce
- 1 cup room temperature water
- 6 to 7 tbsp soy sauce adjust according to desired taste
- 1.5 tsp dark soy sauce , optional for colour
- 3 tbsp corn starch
- 1-3 tbsp maple syrup , sugar, or other liquid sweetener, adjust according to desired sweetness
- 2 tbsp rice vinegar or lemon juice, adjust according to desired sourness
- 1/4 tsp ground pepper
- 1/2 tbsp chili garlic sauce or other hot sauce, optional for spice (see homemade chili garlic sauce recipe here)
- 1 tbsp toasted sesame oil
- 2 cloves garlic minced (optional)
- For Serving
- Chopped scallions for topping
- Sesame seeds for topping
INSTRUCTIONS
- Mix all the sauce ingredients until well incorporated. Feel free to adjust the sauce ingredient measurements depending on your desired sweetness, saltiness, sourness, and spice. Afterwards, set aside. (Note: you may have a sauce that’s more on the red side in terms of colour if using hot sauce.)
- Also, if you plan to use way more veggies and more noodles, you can double the sauce recipe to make sure your noodles still turn out saucy!
- Boil some water in a small pot over high heat. Once it boils, add in the ramen or other noodles of choice.
- Half cook the noodles until still very chewy or have that good bite in the middle. This way it won’t overcook in the sauce later on.
- Drain out the water or strain the noodles then set aside. You can also opt to run them through cold water to stop the noodles from cooking down further and also remove excess starch.
- While the noodles are cooking, heat a pan over medium high. Add a little oil.
- Sauté the veggies, mushrooms, or tofu for a few minutes until cooked.
- Afterwards, give the sauce a good mix again. Make sure none of the starch is stuck at the bottom. Pour in the sauce into the pan. Leave the sauce to simmer over medium heat and mix. It’ll slowly thicken from the starch.
- Add in the noodles to the pan.
- Mix the noodles well to coat in the sauce.
- Cook the noodles over medium high heat until the noodles absorb some of the sauce and the sauce thickens, around 3 minutes.
- Taste the noodles and feel free to season with some more soy sauce, sweetener, soy sauce, and pepper if needed.
- Garnish with sesame seeds and spring onions, if desired. Enjoy immediately while hot!
