Name: Easy Saucy Ramen Noodles (Vegan Recipe)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 2 servings dry instant ramen noodle cakes (about 140 g total); 10 oz extra firm tofu, mushrooms, or vegetables of choice, sliced; 1 cup water or vegetable broth; 5–7 tbsp soy sauce; 1.5 tsp dark soy sauce (optional, for color); 2–3 tbsp corn starch; 1–3 tbsp sugar, maple syrup, or other liquid sweetener; 2 tbsp rice vinegar, white vinegar, or lemon juice; 1/4 tsp ground pepper; 1/2 tbsp chili garlic sauce or hot sauce (optional); 1 tbsp sesame oil; 2 cloves garlic, minced (optional); Chopped scallions; Sesame seeds

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This easy saucy ramen noodle recipe has become my go-to comfort food when I’m craving something fast, flavorful, and satisfying. It’s a simple combination of chewy noodles, a rich, glossy sauce, and whatever veggies or protein I have lying around—making it perfect for busy days or lazy evenings.

Easy Saucy Ramen Noodles (Vegan Recipe)

Why You’ll Love This Recipe

I love this dish because it’s incredibly versatile and forgiving. Whether I want it sweet, spicy, or a little tangy, the sauce adjusts to my taste. It only takes 20 minutes, and I can throw in whatever I have on hand—like tofu, mushrooms, or leftover veggies. Plus, the noodles soak up that thick, flavorful sauce so well, I never feel like I’m eating the same thing twice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 servings dry instant ramen noodle cakes (around 140 g total)
10 oz extra firm tofu, veggies, or mushrooms of choice, sliced

Sauce:

1 cup water or vegetable broth
5–7 tbsp soy sauce
1.5 tsp dark soy sauce (optional, for color)
2–3 tbsp corn starch
1–3 tbsp sugar, maple syrup, or other liquid sweetener
2 tbsp rice vinegar, white vinegar, or lemon juice
1/4 tsp ground pepper
1/2 tbsp chili garlic sauce or other hot sauce (optional)
1 tbsp sesame oil
2 cloves garlic, minced (optional)

For serving:

Chopped scallions
Sesame seeds

Directions

I mix all the sauce ingredients in a bowl and adjust everything to taste—more sweetener, less vinegar, extra chili—whatever I’m in the mood for. Then I set it aside.
I bring a pot of water to a boil and half-cook the noodles, leaving them chewy with a bite. This prevents them from going mushy later.
After draining, I sauté tofu, mushrooms, or veggies in a hot pan with a little oil until nicely cooked.
I give the sauce a quick stir and pour it into the pan, letting it simmer for about 2–3 minutes until it thickens.
I then toss in the noodles and mix everything together until the sauce coats the noodles evenly and becomes thick and glossy.
I taste and adjust with extra soy sauce or sweetness if needed, then serve hot, topped with sesame seeds and scallions.

Servings and timing

This recipe makes 2 servings and takes about 25 minutes total (10 minutes prep, 15 minutes cook time). Each serving has approximately 401 calories.

Variations

Sometimes I mix it up with these twists:

Add ginger or garlic powder to deepen the flavor
Use brown rice ramen for a gluten-free option
Swap tofu for tempeh, seitan, or even leftover roasted veggies
Skip the chili sauce for a mild version, or double it for a spicy one
Try it with coconut aminos for a lower-sodium and soy-free version

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. The noodles tend to absorb the sauce and can get a bit dry, so I like to reheat them in a pan with a splash of water or broth to loosen them up. I avoid freezing the dish with noodles, but the sauce itself can be made ahead and stored separately in the fridge or freezer. Just reheat and mix with freshly cooked noodles when ready.

FAQs

What kind of noodles work best for this recipe?

I usually stick with dry instant ramen noodles without flavor packets. But any wheat-based noodle will work. For a gluten-free option, I like brown rice ramen.

Can I make the sauce in advance?

Yes, I often make a big batch of the sauce and store it in the fridge. It thickens in the cold due to the corn starch, so I just reheat it on the stove and stir it well before adding noodles.

Is this recipe too salty?

The saltiness depends on the type of soy sauce and broth I use. If it’s too salty, I simply add more water or reduce the soy sauce next time. Low-sodium soy sauce helps too.

How do I avoid mushy noodles?

I half-cook the noodles—about 2–3 minutes less than package directions—then toss them in the sauce to finish cooking. That way, they stay chewy and don’t get soggy.

Can I make this without tofu or mushrooms?

Absolutely. I often use whatever veggies I have, like bell peppers, snap peas, or broccoli. I can even enjoy the noodles plain if I’m short on ingredients.

Conclusion

This easy saucy ramen noodle recipe has quickly become a staple in my kitchen. I love how flexible, fast, and full of flavor it is. It’s one of those dishes that I can make again and again, with a slightly different twist every time—without ever getting bored.