These saucy ramen noodles make the best comfort meal. The sauce is thick, savory and basically an umami bomb. Super easy to make and pairs perfectly with tofu and veggies.
Easy Saucy Noodles Recipe
I like this to think of these saucy ramen noodles as a fancier version of college dish. It’s super easy to whip up and it’s packed with a ton of flavor. I make these at least once a week and love to add tofu and veggies to make it a balanced meal!
Saucy Ramen Noodles Highlights
- Easy to make
- Only 10 ingredients
- Quick balanced meal
- Super flavorful
- Picky eater friendly
Saucy Noodles Tips and Substitutes:
Noodles: Any ramen noodles will work for this recipe BUT I will say that I tried using these Chinese Noodles and my mind was blown. I found them at Whole Foods and I can them any change I get. If you’re looking for gluten-free options check out Lotus Foods.
Vegetable broth: This helps add more flavor but you can also use water. If using water just add a bit more garlic/ginger/soy sauce and you’ll be good to go.
Soy Sauce: If you’re watching your sodium choose low sodium. If you’re gluten-free try Tamari or liquid aminos. To get a nice color for your noodles, try dark soy sauce 🙂 typically found in larger asian markets.
Toasted Sesame Oil: I love adding toasted sesame oil to these noodles! It really helps bring the flavors together. If you don’t have it, just use a regular neutral oil such as avocado oil. You can also choose to not use oil. The flavor will still be great 🙂
Garlic: Fresh garlic is always best but you can also choose to use garlic powder. Don’t skip the garlic!
Ginger: Just like the garlic, don’t skip the ginger! I am lazy so I buy the frozen one or the one that comes crushed in a jar.
Chili sauce/powder: This one is optional but highly recommended for those that like a nice kick. Always add to taste.
Tofu Recipes For These Noodles:
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Saucy Noodles
- Total Time: 20 minutes
- Diet: Vegan
Description
These saucy noodles make the best comfort meal. The sauce is thick, savory and basically an umami bomb. Super easy to make and pairs perfectly with tofu and veggies.
Ingredients
- 2 instant ramen noodle squares (*see above for gluten-free and other options)
- 3/4 cup vegetable broth
- 2–3 Tbsp soy sauce
- 1 Tbsp maple syrup
- 1 Tbsp toasted sesame oil
- 1 Tbsp minced garlic
- 1 Tbsp chili oil or sriracha
- 1 Tbsp crushed ginger
- 1/2 Tsp black pepper
- 1/2 Tsp white pepper
- 1 tbsp cornstarch stirred into room temp water
Instructions
- Add all sauce ingredients to a bowl and whisk well.
- Cook noodles, drain and set aside.
- Heat a pan on medium/high heat and add your sauce. Bring it to a boil and turn heat down to simmer.
- Allow it to cook until sauce thickens and let simmer for about 2 minutes.
- Add noodles and enjoy!
Notes
*best when served immediately but can keep as leftovers for 3 days
- Prep Time: 10
- Cook Time: 10
- Category: Main
- Method: Stove
- Cuisine: Asian
Nutrition
- Serving Size: 4 servings
