These easy, saucy ramen noodles are a quick and satisfying dish, perfect for busy days when you’re craving something flavorful and comforting. Coated in a rich, thick sauce that clings to every curl of noodle, this recipe is ready in 20 minutes or less—and it’s incredibly flexible too! Customize it with your favorite veggies, tofu, or mushrooms for a complete and satisfying meal.
🥢 Why You’ll Love These Saucy Ramen Noodles
- Flavorful & customizable: The savory, slightly sweet sauce is easy to tweak to your taste.
- Quick & easy: Made with simple pantry staples and ready in 20 minutes.
- Versatile: Add tofu, mushrooms, or whatever vegetables you have on hand.
- Chewy noodles every time: Cooked just right so they soak up the sauce without turning mushy.
🍜 Ingredients You’ll Need
Noodles
- 2 servings dry instant ramen noodles (about 140g)
I prefer plain instant noodles without the seasoning packets. Koka or Sungiven brands are great! Use brown rice ramen for a gluten-free option.
For Sautéing
- 10 oz extra firm tofu, mushrooms, or other veggies of choice, sliced
Sauce (Adjust to Taste)
- 1 cup water or vegetable broth
- 5–7 tbsp soy sauce
- 1½ tsp dark soy sauce (optional, for richer color)
- 2–3 tbsp cornstarch
- 1–3 tbsp sugar or maple syrup
- 2 tbsp rice vinegar or lemon juice
- ¼ tsp ground black pepper
- ½ tbsp chili garlic sauce (optional, for heat)
- 1 tbsp sesame oil
- 2 garlic cloves, minced (optional)
Toppings
- Chopped scallions
- Sesame seeds
👩🍳 How to Make It
1. Mix the Sauce
Whisk all the sauce ingredients together in a bowl until smooth. Adjust saltiness, sweetness, sourness, or spice to suit your taste. Set aside.
Tip: If you’re using more noodles or veggies, double the sauce so everything stays nice and saucy.
2. Cook the Noodles
Bring water to a boil in a pot. Cook the noodles about 2–3 minutes less than the package instructions—they should still have a firm bite.
Optional: Run noodles under cold water to stop the cooking. I prefer transferring them straight into the sauce to soak up the flavor!
3. Sauté the Add-ins
While the noodles cook, heat oil in a pan over medium-high heat. Add tofu, mushrooms, or your veggies of choice. Cook until golden and tender.
4. Simmer the Sauce
Stir the sauce again to make sure the cornstarch hasn’t settled. Pour it into the pan and let it simmer for 2–3 minutes, stirring regularly. It’ll start to thicken.
5. Combine & Cook
Add the drained noodles to the pan. Toss everything together until noodles are evenly coated in the sauce. Cook for another 2–3 minutes until the sauce thickens and clings to the noodles.
6. Garnish & Serve
Top with scallions and sesame seeds. Serve immediately and enjoy every slurp!
🔄 Recipe Tips & Variations
- Chewy noodle tip: Slightly undercook noodles so they don’t go soggy after simmering in sauce.
- Protein options: Swap tofu for tempeh or seitan.
- Veggie ideas: Bell peppers, spinach, carrots, or bok choy all work great.
- Spice it up: Add more chili garlic sauce or sriracha for extra heat.
- No ramen? Try udon, soba, or rice noodles!
🍽️ Serving Suggestions
These noodles are great on their own, but even better with pan-fried tofu, sautéed mushrooms, or leftover veggies. It’s a perfect fridge-clean-out meal!
📚 More Vegan Noodle Recipes to Try
- Mie Goreng (Indonesian Fried Noodles)
- Vegan Pad Thai
- Kimchi Noodle Stir-Fry
- Chili Garlic Oil Noodles
- Yaki Udon
- Tantanmen (Vegan Ramen)
🥢 Enjoy Your Slurp-Worthy Noodles!
This easy saucy ramen noodle recipe is a go-to favorite—quick, flavorful, and endlessly adaptable. Whether you enjoy it plain or loaded with tofu and veggies, it’s sure to hit the spot!