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Easy Saucy Ramen Noodles Recipe

Easy Saucy Ramen Noodles Recipe

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4.8 from 56 reviews

Easy Saucy Ramen Noodles is a quick and versatile Asian-inspired main course. Featuring tender noodles, your choice of tofu, veggies, or mushrooms, and a rich, customizable sauce, this fuss-free recipe comes together in under 30 minutes. Perfect for busy nights, it’s easily adaptable to different protein and vegetable combinations, and delivers restaurant-style flavor with pantry staples.

  • Total Time: 25 minutes
  • Yield: 2 servings

Ingredients

Noodles

  • 2 servings dry instant ramen noodle cakes or other noodles of choice (about 140 g total)

For Sautéing

  • 10 oz extra firm tofu, veggies, or mushrooms of choice, sliced

Sauce

  • 1 cup water or vegetable broth
  • 57 tbsp soy sauce (adjust to taste)
  • 1.5 tsp dark soy sauce (optional, for color)
  • 23 tbsp cornstarch
  • 13 tbsp sugar, maple syrup, or other liquid sweetener (adjust to taste)
  • 2 tbsp rice vinegar, white vinegar, or lemon juice (adjust to taste)
  • 1/4 tsp ground pepper
  • 1/2 tbsp chili garlic sauce or other hot sauce (optional, for spice)
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced (optional)

For Serving

  • Chopped scallions, for topping
  • Sesame seeds, for topping

Instructions

  1. Mix the Sauce: In a bowl, combine all the sauce ingredients—water or broth, soy sauce, dark soy sauce (if using), cornstarch, sweetener, vinegar or lemon juice, pepper, chili sauce, sesame oil, and garlic. Stir well until everything is fully incorporated and the cornstarch is dissolved. Adjust seasonings to suit your preferred level of saltiness, sweetness, tang, and spice. Set aside.
  2. Boil the Noodles: Bring a small pot of water to a boil over high heat. Add the ramen or noodles and cook until just barely soft and still chewy—about 2–3 minutes less than package instructions. This prevents overcooking when tossed in sauce later.
  3. Drain & Rinse: Drain the noodles well and, if desired, rinse briefly under cold water to halt the cooking process and remove excess starch. Set aside.
  4. Sauté Proteins or Veggies: While the noodles cook, heat a pan over medium-high heat with a little oil. Add sliced tofu, mushrooms, or vegetables. Sauté for a few minutes, stirring occasionally, until cooked to your liking.
  5. Add the Sauce: Give your sauce another good stir to make sure the starch isn’t settled at the bottom. Pour it into the pan with the sautéed mix. Simmer over medium heat, stirring constantly, for 2-3 minutes. The sauce should thicken and become glossy as the cornstarch activates.
  6. Combine with Noodles: Add the cooked noodles to the pan. Toss everything together thoroughly so the noodles are evenly coated in the thickened sauce.
  7. Finish Cooking: Let the noodles and sauce cook together over medium-high heat for about 3 minutes. Stir frequently—the noodles will absorb some sauce and the mixture should become lush and saucy.
  8. Season & Serve: Taste and adjust seasoning with a little more soy sauce, sweetener, or pepper if needed. Transfer to bowls and garnish with chopped scallions and sesame seeds. Serve immediately while hot.

Notes

  • If adding extra noodles or vegetables, double the sauce to keep things nice and saucy.
  • The sauce color will be deeper if you use dark soy sauce and/or chili sauce.
  • Cornstarch can clump—make sure to stir the sauce well before adding to the pan.
  • Customize by swapping in favorite proteins or veggies.
  • For gluten-free, use tamari or gluten-free soy sauce and rice noodles.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Asian, Chinese, East Asian, Fusion
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 401 kcal
  • Sugar: 6g
  • Sodium: 1400mg
  • Fat: 9g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 4g
  • Protein: 17g
  • Cholesterol: 0mg