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Easy Saucy Ramen Noodles

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These easy saucy ramen noodles transform basic ingredients into a delicious meal in just minutes. The secret is in the customizable sauce—a perfect balance of soy sauce, sweetener, and vinegar that you can adjust to your taste preferences. Half-cook the noodles first to maintain their perfect chewy texture, then finish them in the thickened sauce alongside your choice of sautéed tofu, vegetables, or mushrooms. The cornstarch creates a glossy, restaurant-quality sauce that clings beautifully to every strand. Topped with fresh scallions and sesame seeds, this dish delivers impressive flavor with minimal effort.

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A woman with a spoon in her hand.
Written by Emma
Last modified on Tue, 12 Aug 2025 18:28:59 GMT
A bowl of noodles with chopsticks. Bookmark
A bowl of noodles with chopsticks. | mygourmetflavors.com

This saucy ramen noodle recipe transforms basic instant noodles into a restaurant-worthy meal in minutes. The perfectly balanced sauce clings to every strand, while your choice of protein and vegetables makes it endlessly customizable.

I created this recipe during a particularly busy week when takeout was tempting but my budget disagreed. Now it's become my go to meal when cravings hit but time is short.

Ingredients

  • Ramen noodles instant cakes work perfectly but any Asian style noodle will do
  • Extra firm tofu provides plant based protein that soaks up all the flavor
  • Soy sauce forms the savory base of our sauce use low sodium if you prefer
  • Corn starch transforms the liquid into a glossy sauce that clings to every bite
  • Sugar balances the saltiness adding necessary depth rather than sweetness
  • Rice vinegar brightens everything with subtle acidity
  • Sesame oil delivers that authentic restaurant finish with just a small amount
  • Chili garlic sauce optional but adds wonderful complexity beyond just heat

Step-by-Step Instructions

Prepare the Sauce
Mix water or vegetable broth with soy sauce corn starch sugar rice vinegar ground pepper chili garlic sauce sesame oil and minced garlic until completely smooth. The corn starch may resist incorporating at first but keep whisking until no lumps remain. This sauce is completely customizable so taste and adjust the seasonings to your preference.
Partially Cook the Noodles
Bring water to a rolling boil in a pot and add your noodles. Cook them for about 2 minutes less than package directions specify. They should still have a firm bite in the center as they will finish cooking in the sauce. Drain immediately to prevent them becoming mushy.
Sauté the Protein and Vegetables
Heat your pan over medium high heat until a drop of water sizzles on contact. Add just enough oil to coat the bottom and add your tofu or vegetables. Allow them to develop some color before stirring. Cook until they reach your desired tenderness but still retain some texture.
Create the Sauce
Give your sauce mixture another good stir to reincorporate any settled corn starch and pour it into the hot pan with your sautéed ingredients. The sauce will immediately begin to bubble and thicken. Stir constantly to prevent any sticking or burning. Watch as it transforms from watery to glossy in just about 3 minutes.
Combine and Finish
Add your partially cooked noodles directly to the thickened sauce. Use tongs to gently toss everything together ensuring each strand gets coated. The noodles will absorb some of the sauce as they finish cooking becoming infused with flavor. Continue cooking until the sauce reaches your desired consistency.
A bowl of noodles with vegetables. Bookmark
A bowl of noodles with vegetables. | mygourmetflavors.com

The sauce proportions might seem high compared to the noodles but trust me this recipe is all about that saucy goodness. My family loves to spoon the extra sauce over rice the next day.

Make Ahead Options

This dish comes together so quickly that making it ahead isn't necessary but you can certainly prepare components in advance. The sauce mixture keeps well in the refrigerator for up to 3 days in a sealed container. Just give it a thorough shake before using as the corn starch will settle.

You can also prep all your vegetables and protein earlier in the day or even the night before. Store them separately in the refrigerator until ready to cook.

For meal prep purposes I recommend keeping the noodles and sauce separate until ready to eat. Cook the noodles just until al dente rinse with cold water and toss with a tiny bit of oil to prevent sticking. Store the sauce separately and combine just before serving with a quick reheat in a hot pan.

Flavor Variations

The beauty of this recipe lies in its adaptability. For a Korean inspired version add a tablespoon of gochujang paste to the sauce. For Japanese flavors incorporate a splash of mirin and use shiitake mushrooms.

You can make it creamy by adding a tablespoon of peanut butter or tahini to the sauce. Coconut milk makes another delicious addition replacing half the water for a Southeast Asian twist.

Protein options are endless from shrimp that cooks in minutes to leftover rotisserie chicken that just needs warming through. Vegetarians might enjoy fried tofu eggs or edamame for protein.

Serving Suggestions

These noodles are perfectly satisfying on their own but can be elevated with thoughtful garnishes. A sprinkle of toasted sesame seeds adds wonderful texture and visual appeal. Thinly sliced green onions provide freshness and color.

For a complete meal serve alongside simple steamed or roasted vegetables. A small side salad with a rice vinegar dressing makes a refreshing contrast to the rich noodles.

When entertaining serve these noodles family style in a large shallow bowl allowing guests to help themselves. Provide small bowls of additional garnishes like chopped cilantro lime wedges bean sprouts or crushed peanuts to customize each serving.

Recipe FAQs

→ Can I use different noodles instead of instant ramen?

Yes, you can substitute with any Asian-style noodles such as udon, soba, rice noodles, or even regular pasta. Just adjust the cooking time according to package instructions, making sure to undercook them slightly before adding to the sauce.

→ How can I make this dish vegan?

This dish is already vegan when made with vegetable broth and plant-based protein like tofu. Just ensure any pre-packaged noodles you use don't contain animal products.

→ What vegetables work best in this dish?

Bell peppers, broccoli, carrots, snap peas, bok choy, and mushrooms all work wonderfully. You can use one type or a combination based on your preferences. Pre-cook harder vegetables slightly longer to ensure they're tender.

→ Can I make the sauce less spicy?

Absolutely! The chili garlic sauce is optional. You can omit it entirely for a mild version or reduce the amount to control the heat level. The dish will still be flavorful from the other sauce ingredients.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water as the noodles tend to absorb the sauce when stored. Microwave or reheat in a pan until thoroughly hot.

→ What's the purpose of the cornstarch in the sauce?

Cornstarch acts as a thickening agent, creating that glossy, restaurant-style sauce that clings to the noodles. For a thinner sauce, reduce the amount; for a thicker sauce, increase it slightly.

Saucy Ramen Noodles

Chewy ramen noodles coated in a rich, customizable sauce with your choice of tofu, vegetables, or mushrooms.

Prep Time
10 min
Cooking Time
15 min
Total Time
25 min
Written by: Emma

Category: Main Dishes

Skill Level: Beginner

Cuisine Type: Asian Fusion

Output: 2 Servings (2 bowls of saucy ramen)

Dietary Preferences: Vegan, Vegetarian, Dairy-Free

Ingredients

→ Noodles

01 2 servings dry instant ramen noodle cakes or other noodles of choice (around 140 g total)

→ For Sautéing

02 10 oz extra firm tofu, veggies, or mushrooms of choice, sliced

→ Sauce

03 1 cup water or vegetable broth
04 5-7 tbsp soy sauce
05 1.5 tsp dark soy sauce (optional for colour)
06 2-3 tbsp corn starch
07 1-3 tbsp sugar, maple syrup, or other liquid sweetener
08 2 tbsp rice vinegar, white vinegar, or lemon juice
09 1/4 tsp ground pepper
10 1/2 tbsp chili garlic sauce or other hot sauce (optional for spice)
11 1 tbsp sesame oil
12 2 cloves garlic, minced (optional)

→ For Serving

13 Chopped scallions for topping
14 Sesame seeds for topping

Steps

Step 01

Mix all the sauce ingredients until well incorporated. Adjust measurements depending on your desired sweetness, saltiness, sourness, and spice level. Set aside. If using more vegetables and noodles, consider doubling the sauce recipe.

Step 02

Boil water in a small pot over high heat. Once boiling, add the ramen or noodles of choice. Cook until still very chewy, about 2-3 minutes less than package instructions to prevent overcooking later.

Step 03

Drain the noodles and set aside. Optionally, rinse with cold water to stop cooking and remove excess starch.

Step 04

While the noodles are cooking, heat a pan over medium-high heat with a little oil. Sauté the veggies, mushrooms, or tofu for a few minutes until cooked to your liking.

Step 05

Give the sauce a good mix to ensure no starch is stuck at the bottom. Pour sauce into the pan with the sautéed ingredients. Simmer for 2-3 minutes over medium heat, continuously stirring until the sauce begins to thicken.

Step 06

Add the noodles to the pan and mix well to coat with sauce. Cook over medium-high heat for about 3 minutes until the noodles absorb some sauce and the sauce thickens further.

Step 07

Taste the noodles and adjust seasoning with additional soy sauce, sweetener, or pepper if needed.

Step 08

Garnish with sesame seeds and chopped scallions. Serve immediately while hot.

Notes

  1. The sauce color may appear more red if using hot sauce.
  2. For a thicker sauce, use more cornstarch; for a thinner sauce, use less.

Essential Tools

  • Small pot for boiling noodles
  • Pan or wok for stir-frying
  • Colander or strainer

Allergen Info

Check each ingredient for potential allergens and consult a medical professional if needed.
  • Contains soy (soy sauce, tofu)
  • Contains wheat if using traditional ramen noodles
  • Contains sesame (sesame oil, sesame seeds)