why make this recipe
This Saucy Ramen Noodles recipe is fast, cheap, and full of flavor. You can use simple ingredients from your kitchen and add any vegetables or tofu you like. It is great for a quick lunch or a weeknight dinner.
introduction
Saucy Ramen Noodles mix cooked ramen with a savory sauce and vegetables. The sauce is simple: soy sauce, broth, a little sugar, and cornstarch to thicken. This meal cooks fast and fills you up. For other easy noodle ideas, try the Chicken with Buttered Noodles recipe for a different weeknight option.
how to make Saucy Ramen Noodles
Make the sauce first and have the noodles ready. Heat oil, cook garlic and ginger, add the sauce, then add the vegetables and protein. Toss the cooked noodles in the pan so they soak up the sauce. If you want another tasty noodle dish to compare flavors, see this Perfect Beef Tips with Egg Noodles and Creamy Gravy for a heavier, gravy-style meal.
Ingredients :
- Ramen noodles
- Soy sauce
- Vegetable broth
- Garlic (minced)
- Ginger (grated)
- Sugar
- Cornstarch (for thickening)
- Vegetables of choice (e.g., bell peppers, carrots, broccoli)
- Tofu (optional)
- Mushrooms (optional)
- Green onions (for garnish)
Directions :
- Cook the ramen noodles according to package instructions. Drain and set aside.
- In a pan, heat some oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant.
- In a bowl, mix soy sauce, vegetable broth, sugar, and cornstarch to make the sauce.
- Pour the sauce into the pan and bring to a simmer.
- Add in your choice of vegetables, tofu, and mushrooms if using. Cook until veggies are tender.
- Toss the cooked ramen noodles in the sauce and veggies until well coated.
- Serve hot, garnished with green onions.
how to serve Saucy Ramen Noodles
Serve hot in bowls. Add chopped green onions on top. You can add a soft-boiled egg or sesame seeds if you like. For a seafood twist idea, look at the Shrimp Teriyaki Steak Noodles recipe for pairing ideas.
how to store Saucy Ramen Noodles
Cool the noodles to room temperature. Put them in an airtight container. Store in the fridge for 3 to 4 days. Reheat gently in a pan with a splash of broth or in the microwave until warm.
tips to make Saucy Ramen Noodles
- Cook vegetables so they stay slightly crisp, not mushy.
- Mix cornstarch with cold broth before adding to prevent lumps.
- Taste the sauce and add a little more sugar or soy sauce to balance flavor.
- If you like spice, add chili flakes or a dash of sriracha.
- Use firm tofu and press it first if you add tofu.
variation (if any)
- Make it vegan by using tofu and vegetable broth.
- Add cooked chicken, beef, or shrimp for more protein.
- Make a peanut sauce by stirring peanut butter into the sauce for a nutty version.
- Make it spicy with chili paste or hot sauce.
FAQs
Q: Can I use instant ramen seasoning packets?
A: You can, but the packet seasoning is salty. Use less soy sauce and taste as you go.
Q: Can I make this ahead?
A: Yes. Keep sauce and vegetables separate from noodles if possible. Mix and reheat when ready.
Q: How do I keep noodles from sticking?
A: Rinse cooked noodles with cold water and toss with a little oil if you will wait before using them.
Q: Can I freeze this dish?
A: Freezing can change the texture of vegetables and noodles. It is okay in a pinch, but fresh is better.
Q: What if I don’t have cornstarch?
A: You can simmer the sauce longer to reduce it, or use flour mixed with a little water to thicken.
Conclusion
If you want a vegan take on saucy ramen, this recipe from The Foodie Takes Flight shows an easy vegan version that fits the same idea: Easy Saucy Ramen Noodles (Vegan Recipe).
For a quick 10-minute saucy ramen idea with simple steps, see this short guide: 10-Minute Saucy Ramen Noodles – The Comfort of Cooking.
For a sesame and garlic flavor twist you might like, try the sesame garlic ramen recipe here: Sesame Garlic Ramen Noodles – Whisper of Yum.
Saucy Ramen Noodles
Ingredients
Main Ingredients
- 2 packs Ramen noodles Use any type of ramen noodles.
- 1/4 cup Soy sauce Adjust based on taste.
- 1 cup Vegetable broth Use low-sodium if desired.
- 2 cloves Garlic (minced) For a stronger flavor, add more.
- 1 tbsp Ginger (grated)
- 1 tbsp Sugar Adjust according to your taste.
- 1 tbsp Cornstarch (for thickening) Mix with cold broth before adding.
Vegetables and Protein
- 2 cups Vegetables of choice (e.g., bell peppers, carrots, broccoli) Use any mix you prefer.
- 1 cup Tofu (optional) Use firm tofu and press it before cooking.
- 1 cup Mushrooms (optional) Sliced.
- 1/4 cup Green onions (for garnish) Chopped.
Instructions
Preparation
- Cook the ramen noodles according to package instructions. Drain and set aside.
- In a pan, heat some oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant.
- In a bowl, mix soy sauce, vegetable broth, sugar, and cornstarch to make the sauce.
Cooking
- Pour the sauce into the pan and bring to a simmer.
- Add in your choice of vegetables, tofu, and mushrooms if using. Cook until veggies are tender.
- Toss the cooked ramen noodles in the sauce and veggies until well coated.
Serving
- Serve hot in bowls, garnished with chopped green onions. Optionally, add a soft-boiled egg or sesame seeds.
