Saucy Fast Noodles (Print Version)
# Ingredients:
→ Noodles
01 -
Two portions of dried ramen blocks (around 140g total)
→ For Sautéing
02 -
10 ounces of firm tofu, sliced veggies, or mushrooms—your choice
→ Sauce
03 -
1 cup of vegetable broth or water
04 -
5–7 tablespoons of regular soy sauce
05 -
1 1/2 teaspoons of dark soy sauce for color (optional)
06 -
2 to 3 tablespoons of cornflour
07 -
1 to 3 tablespoons of sweetener like sugar, maple syrup, or liquid alternatives
08 -
2 tablespoons of rice or white vinegar—or lemon juice works too
09 -
1/4 teaspoon of black pepper
10 -
1/2 tablespoon of chili-garlic paste (optional)
11 -
1 tablespoon of sesame oil
12 -
2 garlic cloves, chopped up (optional)
→ For Serving
13 -
Green onion slices
14 -
Sesame seeds
# Instructions:
01 -
Whisk everything for the sauce until blended properly. Taste it, tweak if needed, and set it to the side.
02 -
Bring some water to a boil and cook the ramen so it’s slightly underdone—2 to 3 minutes less than the packet says. Drain and cool it under water if you prefer.
03 -
In a pan on medium to high heat, add a small amount of oil. Sauté tofu, mushrooms, or veggies till they’re how you like them.
04 -
Stir your sauce again and pour it into the pan. Let it bubble up and thicken for 2–3 minutes while stirring nonstop.
05 -
Drop noodles in the pan and stir so they’re coated well. Cook over medium to high heat for about 3 minutes. The sauce will thicken and soak in a bit.
06 -
Taste and adjust seasoning if you need to. Sprinkle some sesame and green onions on top before serving hot.
# Notes:
01 -
Make more sauce if you’re adding extra veggies.
02 -
Use less soy sauce when adding vegetable broth.
03 -
Start with 2 tablespoons of cornstarch, then add more to get your desired thickness.