Description
A quick and flavorful dish featuring ramen noodles tossed in a thick, savory sauce with sautéed tofu and vegetables. Perfect for a satisfying meal.
Ingredients
Scale
For the noodles:
- 2 servings dry instant ramen noodles (about 140g)
For sautéing:
- 10 oz extra firm tofu, veggies, or mushrooms (sliced)
For the sauce:
- 1 cup water or vegetable broth
- 5–7 tbsp soy sauce (adjust to taste)
- 1.5 tsp dark soy sauce (optional, for color)
- 2–3 tbsp cornstarch
- 1–3 tbsp sugar, maple syrup, or other sweetener (adjust to taste)
- 2 tbsp rice vinegar, white vinegar, or lemon juice (adjust to taste)
- 1/4 tsp ground pepper
- 1/2 tbsp chili garlic sauce (optional, for spice)
- 1 tbsp sesame oil
- 2 cloves garlic (minced, optional)
For serving:
- Chopped scallions
- Sesame seeds
Instructions
- Make the Sauce: Mix all sauce ingredients in a bowl until well combined. Adjust taste and set aside.
- Cook the Noodles: Boil water, add noodles, and cook halfway. Drain and set aside.
- Sauté the Tofu and Veggies: Heat oil in a skillet, add tofu and veggies, and sauté until golden and tender.
- Cook the Noodles in Sauce: Pour the sauce into the pan with tofu and veggies. Add noodles and stir until coated. Let the sauce thicken for 2-3 minutes.
- Serve: Top with chopped scallions and sesame seeds. Enjoy hot!
Notes
- Double the sauce if adding more noodles or veggies.
- Customize by adding proteins like chicken or shrimp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 0mg