Saucy Ramen Stir Fry (Print Version)
# Ingredients:
→ Noodles
01 -
2 servings dry instant ramen noodle cakes (140g total)
→ Stir-Fry Components
02 -
10 ounces extra firm tofu, veggies, or mushrooms
→ Sauce
03 -
1 cup water or vegetable broth
04 -
5-7 tablespoons soy sauce
05 -
1 1/2 teaspoons dark soy sauce (optional)
06 -
2-3 tablespoons cornstarch
07 -
1-3 tablespoons sugar or maple syrup
08 -
2 tablespoons rice vinegar
09 -
1/4 teaspoon ground pepper
10 -
1/2 tablespoon chili garlic sauce (optional)
11 -
1 tablespoon sesame oil
12 -
2 cloves garlic, minced
→ Garnish
13 -
Chopped scallions
14 -
Sesame seeds
# Instructions:
01 -
Combine all sauce ingredients until well mixed. Adjust seasonings to taste.
02 -
Boil noodles until slightly undercooked. Drain and optionally rinse.
03 -
Heat oil and sauté choice of veggies, mushrooms, or tofu until done.
04 -
Add sauce, simmer until thick. Add noodles, stir-fry 3 minutes until well-coated.
# Notes:
01 -
Double sauce for more vegetables
02 -
Reduce soy sauce if using broth