Saucy Ramen Noodles (Print Version)
# Ingredients:
→ Noodles
01 -
Two portions of dried ramen noodles (roughly 140g total)
→ For Stir-Frying
02 -
10 ounces of extra-firm tofu, vegetables, or mushrooms, sliced thin
→ Sauce
03 -
1 cup of water or veggie stock
04 -
About 5 to 7 tablespoons of regular soy sauce
05 -
1.5 teaspoons of dark soy sauce (optional, for darker color)
06 -
2 or 3 tablespoons of cornstarch
07 -
1 to 3 tablespoons of sugar, maple syrup, or another liquid sweetener
08 -
2 tablespoons of rice vinegar, white vinegar, or fresh lemon juice
09 -
A pinch (1/4 tsp) of ground black pepper
10 -
Half a tablespoon of chili garlic paste (optional)
11 -
A tablespoon of sesame oil
12 -
Two minced garlic cloves (optional)
→ Toppings
13 -
Sliced green onions
14 -
Sesame seeds
# Instructions:
01 -
Whisk everything for the sauce together until blended. Taste and tweak as needed, then keep it aside for now.
02 -
Bring water to a boil, add the noodles, and cook until firm but not mushy (cut 2-3 minutes off the package cook time). Drain and rinse under cool water, if you'd like.
03 -
Heat up some oil in a pan on medium-high heat. Toss in your tofu, mushrooms, or vegetables and stir-fry until they're cooked to your taste.
04 -
Stir up your sauce again and add it to the pan. Let it simmer on medium heat for 2 to 3 minutes, stirring so it thickens nicely.
05 -
Dump the noodles into the pan and stir them well until they're coated with sauce. Cook a couple of minutes over medium-high so the sauce clings and reduces a bit.
06 -
Taste and adjust the flavor, if needed. Sprinkle with sesame seeds and chopped green onions, then enjoy while it's hot.
# Notes:
01 -
Double the sauce if adding lots of veggies.
02 -
Use less soy sauce if choosing veggie broth.
03 -
Start with two tablespoons of cornstarch and add more if needed.