Description
A quick and delightful ramen noodle dish that can be customized with your favorite vegetables and proteins.
Ingredients
Scale
- 2 servings dry instant ramen noodle cakes (or other noodles of choice, 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 for color)
- 2–3 tbsp corn starch
- 1–3 tbsp sugar (or maple syrup, or other liquid sweetener)
- 2 tbsp rice vinegar (or white vinegar, or lemon juice)
- 1/4 tsp ground pepper
- 1/2 tbsp chili garlic sauce
- 1 tbsp sesame oil
- 2 cloves garlic (minced, optional)
- Chopped scallions (for topping)
- Sesame seeds (for topping)
Instructions
- Mix all the sauce ingredients in a bowl until well blended. Adjust to taste.
- In a pot, bring water to a boil and cook the ramen for 2-3 minutes less than package instructions.
- Drain the noodles and optionally rinse with cold water.
- In a heated pan, sauté chosen vegetables, mushrooms, or tofu until they reach desired doneness.
- Mix the sauce again and pour it over the cooked veggies or tofu in the pan, allowing it to simmer for 2-3 minutes until thickened.
- Add the drained noodles to the pan and mix until well coated. Cook for an additional 3 minutes.
- Taste and adjust seasoning with soy sauce or sugar if necessary.
- Remove from heat, garnish with chopped scallions and sesame seeds, and serve immediately.
Notes
Customize with your favorite vegetables or proteins. Adjust the sauce ingredients based on personal taste preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 0mg
Keywords: ramen, vegan noodles, quick meal, customizable ramen