Easy Saucy Ramen Noodles is a comforting, flavorful, and fully vegan dish perfect for busy weeknights or lazy weekends. This recipe features chewy ramen noodles coated in a rich, savory-sweet sauce and paired with tofu and mushrooms for a satisfying plant-based meal. Whether you’re a long-time vegan or just looking for a meatless dinner idea, this dish delivers on both taste and texture.
Why You’ll Love This Recipe
This vegan ramen recipe is easy to make, customizable, and packed with bold umami flavors. It uses simple pantry staples and fresh vegetables, making it perfect for using up what you already have on hand. The noodles are cooked just until chewy, then finished in a flavorful sauce that clings beautifully to every strand. With a perfect balance of salty, sweet, tangy, and spicy, this noodle dish is a must-try for any comfort food lover.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the sauce:
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Water or vegetable broth (room temperature)
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Soy sauce (adjust to taste)
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Dark soy sauce (optional, for deeper color)
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Corn starch
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Maple syrup, sugar, or liquid sweetener (adjust to desired sweetness)
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Rice vinegar or lemon juice (adjust to desired sourness)
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Ground pepper
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Chili garlic sauce or hot sauce (optional, for heat)
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Sesame oil
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Minced garlic (optional)
For the noodles and toppings:
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Ramen noodles (without seasoning packets; gluten-free if needed)
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Extra firm tofu, diced
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Fresh oyster mushrooms or other vegetables of choice
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Oil for sautéing
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Chopped scallions and sesame seeds for topping
Directions
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Prepare the Sauce
In a bowl, whisk together water or broth, soy sauce, dark soy sauce (if using), corn starch, maple syrup, vinegar or lemon juice, ground pepper, chili garlic sauce, sesame oil, and garlic. Set aside. -
Cook the Noodles
Boil the ramen noodles in a pot of water until about 2 minutes shy of the package instructions. They should be very chewy, as they will cook further in the sauce. Drain and set aside (or transfer directly to the sauce later). -
Sauté the Tofu and Mushrooms
In a large non-stick pan, heat a small amount of oil over medium heat. Add the diced tofu and mushrooms. Sauté until the tofu is golden and the mushrooms are tender. -
Add the Sauce
Pour the prepared sauce into the pan with the tofu and mushrooms. Let it simmer over medium heat. The sauce will begin to thicken as it heats. -
Combine with Noodles
Add the half-cooked noodles to the thickened sauce. Toss everything together until the noodles are fully coated and heated through. Cook for 1–2 more minutes until the sauce is absorbed and the noodles reach desired texture. -
Finish and Serve
Transfer the saucy noodles to serving bowls. Top with chopped scallions and sesame seeds. Serve hot.
Servings and timing
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Servings: 2
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Total Time: 25 minutes
Variations
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Gluten-Free: Use gluten-free brown rice ramen noodles and tamari instead of soy sauce.
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Different Proteins: Substitute tofu with tempeh or seitan.
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Add More Veggies: Include bell peppers, baby spinach, bok choy, or shredded cabbage.
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Nutty Twist: Add a spoonful of peanut butter to the sauce for a nutty depth of flavor.
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Less Spicy: Skip the chili garlic sauce or reduce the amount for a milder version.
Storage/reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat with a splash of water or vegetable broth to loosen the sauce. The microwave is also an option, though it may slightly affect the noodle texture.
FAQs
Can I use instant noodles for this recipe?
Yes, just make sure to discard any included seasoning packets and undercook the noodles slightly before finishing them in the sauce.
What kind of tofu works best?
Extra firm tofu is ideal, as it holds its shape and absorbs the sauce well.
Is this recipe gluten-free?
It can be made gluten-free by using gluten-free noodles and tamari in place of soy sauce.
Can I make the sauce ahead of time?
Yes, the sauce can be prepared in advance and stored in the refrigerator for up to 3 days.
Do I need to press the tofu?
For best results, press the tofu for at least 15 minutes to remove excess moisture before cooking.
What’s a good substitute for mushrooms?
You can use zucchini, eggplant, or bell peppers in place of mushrooms, depending on your preference.
Can I add protein besides tofu?
Yes, try tempeh, seitan, or plant-based meat alternatives for extra protein.
How do I keep the noodles from getting soggy?
Undercook the noodles slightly and avoid overcooking once they’re in the sauce.
What’s the best oil to use?
Sesame oil adds flavor, but any neutral oil such as avocado or vegetable oil will work for sautéing.
Can I make this without spice?
Yes, simply omit the chili garlic sauce and add more soy sauce or lemon juice to taste.
Conclusion
Easy Saucy Ramen Noodles is a simple, satisfying vegan meal full of bold flavors and rich textures. With chewy noodles, a customizable sauce, and the flexibility to use whatever vegetables you have on hand, it’s a practical and delicious option for anyone seeking a quick plant-based dish. Whether you’re new to vegan cooking or a seasoned pro, this recipe is sure to become a favorite in your weekly rotation.
Print
Easy Saucy Ramen Noodles (Vegan Recipe)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian-Inspired
- Diet: Vegan
Description
These Easy Saucy Ramen Noodles are a quick, flavorful vegan dish packed with chewy noodles, savory sauce, sautéed tofu, and mushrooms. Customizable, budget-friendly, and perfect for busy weeknights.
Ingredients
For the Sauce:
- 1/2 cup water or vegetable broth
- 1 1/2 tbsp soy sauce (adjust to taste)
- 1 tsp dark soy sauce (optional, for color)
- 1 tsp corn starch
- 1 tbsp maple syrup or sugar
- 1 tsp rice vinegar or lemon juice
- Ground pepper to taste
- 1 tsp chili garlic sauce or hot sauce (optional)
- 1 tsp sesame oil
- 1 clove garlic, minced (optional)
For the Noodles & Veggies:
- 2 servings ramen noodles (wheat or brown rice for gluten-free)
- 1 cup diced extra firm tofu
- 1 cup fresh mushrooms (like oyster or shiitake)
- Oil for sautéing
- Chopped scallions and sesame seeds for topping
Instructions
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Prepare the Sauce: Mix all sauce ingredients in a bowl. Set aside.
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Undercook the Noodles: Boil the noodles for about 2 minutes less than package instructions. Drain or run under cold water if not adding immediately to sauce.
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Sauté Tofu and Mushrooms: In a large pan with a little oil, sauté tofu and mushrooms until lightly browned.
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Add Sauce: Pour in the prepared sauce and let it simmer to thicken.
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Add Noodles: Toss in the noodles and stir until everything is well coated.
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Serve: Top with scallions and sesame seeds. Serve hot.
Notes
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Prep the sauce first: Since the noodles cook fast, it’s best to have the sauce and toppings ready before you start boiling.
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Don’t overcook the noodles: Undercooking keeps them chewy, even after simmering in the sauce.
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Make it gluten-free: Use gluten-free ramen noodles and tamari instead of soy sauce.
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Spice it up: Add extra chili garlic sauce or sriracha if you love heat.
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Veggie-friendly: Use whatever vegetables you have—bell peppers, bok choy, spinach, or shredded carrots all work great.
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Storage: Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.
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