2 servings dry instant ramen noodle cakes (about 140 g total)

10 oz extra firm tofu, mushrooms, or vegetables 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 hot sauce (optional)

1 tbsp sesame oil

2 cloves garlic, minced (optional)

For Serving:

Chopped scallions

Sesame seeds

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In a bowl, mix all sauce ingredients and adjust to taste. Set aside.
Bring a pot of water to a boil and half-cook the ramen noodles (about 2–3 minutes less than package instructions). Drain and set aside.
In a hot pan, sauté tofu, mushrooms, or veggies in a bit of oil until cooked through.
Stir the sauce mixture and pour it into the pan. Let it simmer for 2–3 minutes until it thickens.
Add noodles to the pan and toss until evenly coated with the thick, glossy sauce.
Taste and adjust seasoning if needed. Serve hot, topped with sesame seeds and scallions.