Saucy Ramen Noodles (Print Version)

Quick and saucy ramen noodles with a bold sauce. Swap in whatever veggies or tofu you want for a breezy Asian-style meal.

# Ingredients:

→ Noodles

01 - Grab 2 packs of dry instant ramen (about 140g total)

→ Stir-Fry Components

02 - Pick 10 ounces of mushrooms, tofu, or veggies—whatever you like best

→ Sauce

03 - 1 tablespoon sesame oil
04 - 1 cup veggie broth or plain water
05 - 5 to 7 tablespoons soy sauce
06 - 2-3 tablespoons cornstarch
07 - 1½ teaspoons dark soy sauce (skip if you want—just for color)
08 - 2 tablespoons rice vinegar, white vinegar, or even some lemon juice
09 - ¼ teaspoon ground pepper
10 - 1-3 tablespoons maple syrup, sugar, or any liquid sweetener you love
11 - 2 garlic cloves, minced up
12 - ½ tablespoon chili garlic sauce (if you like some kick)

→ Garnish

13 - Sesame seeds
14 - Scallions, chopped

# Steps:

01 - Sprinkle on chopped scallions and sesame seeds to serve. Taste and tweak the flavors if you want.
02 - Throw noodles into the hot pan and toss around for three minutes so they get coated and the sauce thickens.
03 - Add your sauce to the pan next. Let it bubble, stir it lots, and you'll see it turning thicker in a couple of minutes.
04 - Turn up the heat and start cooking your tofu, veggies, or mushrooms in a splash of oil till they're as cooked as you like.
05 - Drop noodles into boiling water and cook them a little less than the instructions—2 or 3 minutes shorter works. Drain, rinse under cold water if you want.
06 - Dump everything for the sauce in a bowl and stir till smooth. Taste it and change things up if you need, then put it aside for later.

# Helpful Notes:

01 - Think about making extra sauce if you're going heavy on veggies or noodles.
02 - When using broth, add soy sauce slowly. Some broths can be salty already.