Saucy Easy Noodles (Print Version)
# Ingredients:
→ Noodles
01 -
Two blocks of dried ramen noodles (about 140g total, enough for 2 portions)
→ For Cooking
02 -
Around 10 ounces of mushrooms, firm tofu, or veggies—sliced how you'd like
→ Sauce
03 -
1 cup vegetable stock or plain water
04 -
5 to 7 tbsp regular soy sauce
05 -
1 1/2 tsp thick, dark soy sauce (optional for color boost)
06 -
2-3 tbsp of cornstarch
07 -
Pick 1 to 3 tbsp of sugar, maple syrup, or other liquid sweeteners
08 -
2 tbsp rice vinegar, white vinegar, or even lemon juice
09 -
1/4 tsp ground black pepper
10 -
Optional: 1/2 tbsp chili-garlic sauce
11 -
1 tbsp sesame oil
12 -
2 garlic cloves, minced (optional)
→ Toppings
13 -
Green onions, diced
14 -
Sesame seeds for a little crunch
# Instructions:
01 -
Combine the sauce ingredients in a bowl. Taste it to see if it needs adjustments, then set it off to the side.
02 -
Bring a pot of water to a boil. Cook noodles until barely tender (about 2 to 3 minutes less than what the packet says). Drain and run under cold water, if you prefer.
03 -
On medium-high heat, drizzle some oil into a pan. Toss in sliced tofu, mushrooms, or veggies and stir-fry them how you like.
04 -
Give your sauce mix a quick stir, then pour it into the pan. On medium heat, let it simmer for a couple of minutes. Keep stirring until it thickens up.
05 -
Drop the noodles into the pan and toss them in the sauce until they're fully coated. Let everything cook for about 3 minutes on medium-high, so the sauce thickens and clings to the noodles.
06 -
Taste to see if you need to tweak the spices. Sprinkle on sesame seeds and green onions and serve right away.
# Notes:
01 -
Make double sauce if you're adding more veggies.
02 -
If you're using broth, start with less soy sauce and add more as needed.
03 -
Start with 2 tbsp of cornstarch before adding more to adjust thickness.