Saucy Noodles Quick Twist (Print Version)
# Ingredients:
→ Noodles
01 -
About 140g (2 portions) of dried ramen noodles
→ For Cooking
02 -
10 oz sliced tofu, veggies, or mushrooms—your pick
→ Sauce
03 -
1 cup veggie stock or water
04 -
5-7 tablespoons soy sauce
05 -
1.5 teaspoons dark soy sauce (optional for a richer color)
06 -
2-3 tablespoons cornstarch
07 -
1-3 tablespoons sugar, syrup, or other sweetener
08 -
Juice from a lemon, or 2 tablespoons of white or rice vinegar
09 -
A quarter teaspoon ground black pepper
10 -
Half a tablespoon chili garlic paste (optional)
11 -
1 tablespoon sesame oil
12 -
2 minced garlic cloves (optional)
→ Toppings
13 -
Chopped green onions
14 -
Toasted sesame seeds
# Instructions:
01 -
Combine all sauce elements thoroughly and tweak to your preference. Put it aside for now.
02 -
Bring water to a rolling boil and cook noodles until slightly underdone (2-3 minutes less than the instructions say). Drain, and rinse with cool water if you’d like.
03 -
Warm a bit of oil in a hot pan over medium-high. Stir-fry tofu, mushrooms, or vegetables until they’re cooked your way.
04 -
Give the sauce another mix and pour it into your pan. Let it bubble on medium until it thickens, stirring constantly for 2-3 minutes.
05 -
Drop the noodles in with the sauce and stir until they’re coated evenly. Cook for a few minutes until the noodles soak up some sauce and it thickens further.
06 -
Taste and adjust any flavors, then sprinkle with sesame seeds and chopped onions. Eat right away while it’s hot.
# Notes:
01 -
Double the sauce if making extra veggies
02 -
Cut back on soy sauce if using veggie broth
03 -
Start with just 2 tablespoons of cornstarch; add more if needed