Easy Saucy Ramen Noodles (Vegan Recipe)
Easy Saucy Ramen Noodles (Vegan Recipe)
Here’s an easy saucy ramen noodles recipe with a thick and flavourful sauce! You can also add in whatever veggies of your choice or even some tofu and mushrooms!The sauce is really versatile so you can opt to even use it for stir-fries. Slurp away and enjoy!
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Easy Saucy Ramen Noodles (Vegan Recipe)Sharing is caring! Facebook
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Jump to Recipe Jump to VideoWho wants a bowl of these easy vegan saucy ramen noodles?THESE SAUCY RAMEN NOODLES ARE:Coated in a thick & tasty sauce. You easily adjust the seasoning and flavours to your liking!
Easy to make. You’ll only need a few basic ingredients and 20 minutes or less!
Versatile. You can easily add whatever vegetables and protein of your choice to these noodles.
These noodles have also become a staple for those really busy days because of how easy it is to put it together. You’ll only need 20 minutes or even less to prepare these noodles!PREPARING AND COOKING THE NOODLESTips for chewy noodles:Since we’ll be cooking down the noodles in the sauce later on, I like to slightly undercook my noodles.
You can cook your noodles around 2 minutes less than the package instructions or until they still have a good bite.
You can opt to run them through water after cooking to help stop the cooking but I like to add them directly to the sauce from cooking since this way the noodles can better absorb the flavours.
If you’d like to add the noodles directly to the sauce, I suggest preparing everything beforehand and make sure the sauce is ready in the pan before you cook the noodles.
TYPE OF NOODLESMy go to: instant ramenI used my go-to instant ramen noodles, that I purchase without any sauce packets.There are from the brand Koka and I purchase them in packs of 5. They’re made of wheat so if you’d like a gluten-free alternative, I highly recommend these brown rice ramen noodles.You can also find a similar wheat ramen noodle alternative here. (affiliate link)But you can of course opt to use other noodles of your choice! Though of course they’ll no longer be ramen noodles.I cook the noodles in a pot with water until they’re half-cooked and still very chewy.This way I still get chewy noodles even after cooking them down in the sauce!I drain out the water to keep the noodles chewy and so they don’t overcook. You can also run them through cold water, if you’d like. But I prefer to just transfer them directly into the sauce later on.THE SAUCE AND OTHER INGREDIENTSThe sauce is really simple and so easy to adjust according to your preference in terms of taste!Some really simple ingredients you’ll need for the sauce:Room temperature water or vegetable broth
Soy sauce adjust according to desired taste
Dark soy sauce , optional for colour
Corn starch
Maple syrup , sugar, or other liquid sweetener, adjust according to desired sweetness
Rice vinegar or lemon juice, adjust according to desired sourness
Ground pepper
Chili garlic sauce or other hot sauce, optional for spice (see homemade chili garlic sauce recipe here)
Sesame oil
Minced garlic (optional)
You’ll find the full recipe below!Note: if you plan to use way more veggies and other components, you can double the sauce recipe!I also added some of my homemade chili garlic sauce but you can opt to add in other hot sauce of your choice, if you’d like a little added spice to your noodles.Tofu and Mushrooms (or really, any other veggies you’d like!)For this noodle dish, I sautéed some fresh oyster mushrooms and diced extra firm tofu to pair with the noodles.You can totally use other veggies of your choice and use up whatever you have in your fridge. That’s what I love about this recipe!COOKING THE SAUCE AND NOODLES TOGETHERI simply heated a large non-stick pan and sautéed the tofu and mushrooms in some oil.I then poured in the sauce and left it to simmer over medium heat. It’ll slowly thicken from the starch.Afterwards, I added the half-cooked ramen noodles into the sauce.Mixed it all together to evenly coat in the sauce.Cook for a few minutes or until the sauce thickens and beautifully coats the noodles.Here’s a really sauce close-up of those noodles ?TO FINISHI topped my noodles with some chopped scallions and sesame seeds.I also enjoyed my noodles plain (see photo below) but I actually prefer it with some tofu, mushrooms, or veggies for that extra bite and protein. Plus, it’s great way to use leftover veggies.Enjoy and slurp away! These noodles are really so easy and so satisfying!I’ll share the full recipe below!Are you looking for more delicious, vegan recipes?You can get a copy of my upcoming cookbook, Vegan Asian!If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!
Peanut and Sesame NoodlesYou can also check out my other noodle recipes:Mie Goreng (Indonesian Fried Noodles)
Shoyu Udon
Wonton Noodle Soup
Saucy Ramen Noodles
Kimchi Noodle Stir-Fry
Thai Drunken Noodles (Pad Kee Mao)
Chili Garlic and Black Bean Eggplant Noodles
Easy Sweet, Spicy, and Saucy Noodles
Stir-Fried Tofu and Basil Noodles
Tantanmen (Vegan Ramen)
Yaki Udon
Chinese-Style Bolognese
Ginger and Scallion Noodles
Chili Garlic Oil Noodles
Easy Saucy Ramen Noodles4.89 from 142 votesHere’s an easy saucy ramen noodles recipe with a thick and flavourful sauce! You can also add in whatever veggies of your choice or even some tofu and mushrooms!
The sauce is really versatile so you can opt to even use it for stir-fries. Slurp away and enjoy! Print Recipe Pin this RecipePrep Time 10 minsCook Time 15 minsTotal Time 25 minsCourse Main CourseCuisine Asian, Chinese, East Asian, Fusion Servings 2Calories 401 kcalNoodles2 servings dry instant ramen noodle cakes or other noodles of choice (around 140 g total)
For Sautéing10 oz extra firm tofu, veggies, or mushrooms of choice sliced
Sauce (see notes)1 cup water or vegetable broth (see notes)
5-7 tbsp soy sauce adjust according to desired taste
1.5 tsp dark soy sauce , optional for colour
2-3 tbsp corn starch , see notes
1-3 tbsp sugar , maple syrup, or other liquid sweetener, adjust according to desired sweetness
2 tbsp rice vinegar , white vinegar, or lemon juice, adjust according to desired sourness
1/4 tsp ground pepper
1/2 tbsp chili garlic sauce or other hot sauce, optional for spice (see homemade chili garlic sauce recipe here)
1 tbsp sesame oil
2 cloves garlic minced (optional)
For ServingChopped scallions for topping
Sesame seeds for topping
Mix all the sauce ingredients until well incorporated. Feel free to adjust the sauce ingredient measurements depending on your desired sweetness, saltiness, sourness, and spice. Afterwards, set aside. (Note: you may have a sauce that’s more on the red side in terms of colour if using hot sauce.)
Also, if you plan to use way more veggies and more noodles, you can double the sauce recipe to make sure your noodles still turn out saucy!
Boil some water in a small pot over high heat. Once it boils, add in the ramen or other noodles of choice.
Half cook the noodles until still very chewy or have that good bite in the middle. You can cook it 2-3 minutes less than the package instructions, This way it won’t overcook in the sauce later on.
Drain out the water or strain the noodles then set aside. You can also opt to run them through cold water to stop the noodles from cooking down further and also remove excess starch.
While the noodles are cooking, heat a pan over medium high. Add a little oil.
Sauté the veggies, mushrooms, or tofu for a few minutes until cooked to your liking.
Afterwards, give the sauce a good mix again. Make sure none of the starch is stuck at the bottom. Pour in the sauce into the pan. Leave the sauce to simmer for 2-3 minutes over medium heat or until the sauce starts to thicken from the starch. Continously mix the sauce to prevent it from sticking to the pan.
When the sauce has slightly thickened, add in the noodles to the pan.
Mix the noodles well to coat in the sauce.
Cook the noodles over medium high heat until the noodles absorb some of the sauce and the sauce is thick, around 3 minutes.
Taste the noodles and feel free to season with some more soy sauce, sweetener, soy sauce, and pepper if needed.
Garnish with sesame seeds and spring onions, if desired. Enjoy immediately while hot!
Sauce: if you plan to use way more veggies and other components, you can double the sauce recipe!
Soy sauce: If you’re using vegetable broth, be sure to adjust the soy sauce and start with less since some vegetable broth can be salty.
Corn starch: The corn starch here thickens the sauce to better coat the noodles. You can start with 2 tbsp corn starch for the sauce and then adjust if needed to thicken it. If adding the corn starch later on, I recommend to dilute the remaining 1 tbsp corn starch in additional 1 tbsp of water before pouring it in.Calories: 401kcal | Carbohydrates: 143g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3479mg | Potassium: 163mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂You can pin these images:
