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

Units Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Sauce: Mix all sauce ingredients in a bowl. Set aside.
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.
Sauté Tofu and Mushrooms: In a large pan with a little oil, sauté tofu and mushrooms until lightly browned.
Add Sauce: Pour in the prepared sauce and let it simmer to thicken.
Add Noodles: Toss in the noodles and stir until everything is well coated.
Serve: Top with scallions and sesame seeds. Serve hot.

Notes

Prep the sauce first: Since the noodles cook fast, it’s best to have the sauce and toppings ready before you start boiling.
Don’t overcook the noodles: Undercooking keeps them chewy, even after simmering in the sauce.
Make it gluten-free: Use gluten-free ramen noodles and tamari instead of soy sauce.
Spice it up: Add extra chili garlic sauce or sriracha if you love heat.
Veggie-friendly: Use whatever vegetables you have—bell peppers, bok choy, spinach, or shredded carrots all work great.
Storage: Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.