Description
A quick and flavorful ramen noodle dish, perfect for any time of the day.
Ingredients
Scale
- 2 servings dry instant ramen noodle cakes (around 140 g total)
- 10 oz extra firm tofu, veggies, or mushrooms of choice sliced
- 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 sweetener
- 2 tbsp rice vinegar (or white 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)
- Chopped scallions for topping
- Sesame seeds for topping
Instructions
- Mix all the sauce ingredients until well incorporated and set aside.
- Boil water in a small pot over high heat, then add the noodles.
- Half cook the noodles until very chewy, about 2-3 minutes less than package instructions.
- Drain out the water and set the noodles aside.
- Heat a pan over medium high and sauté the veggies, mushrooms, or tofu until cooked to your liking.
- Mix the sauce again and pour it into the pan. Simmer for 2-3 minutes until the sauce thickens.
- Add the noodles to the pan and mix well to coat in the sauce.
- Cook the noodles until they absorb some of the sauce, around 3 minutes.
- Taste and adjust seasoning if needed.
- Garnish with sesame seeds and spring onions, then serve immediately while hot!
Notes
- Adjust the sauce ingredients to your taste preferences.
- Double the sauce recipe if using more veggies and noodles.
- You can run the cooked noodles through cold water to stop further cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6 g
- Sodium: 1100 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 0 mg