Name: Easy Saucy Vegan Ramen Noodles Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 servings dry instant ramen noodle cakes (approx. 140g); 10 oz extra firm tofu, mushrooms, or preferred veggies, sliced; 1 cup water or vegetable broth; 5-7 tbsp soy sauce (adjust to taste/saltiness of broth); 1.5 tsp dark soy sauce (optional, for color); 2-3 tbsp corn starch; 1-3 tbsp maple syrup or sugar (adjust to desired sweetness); 2 tbsp rice 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); Chopped scallions; Sesame seeds

Jump to Recipe

Introduction

This easy saucy vegan ramen noodle recipe offers a flavorful and comforting meal that’s ready in no time. Packed with a savory sauce and your choice of tofu, mushrooms, or veggies, it’s perfect for a satisfying plant-based dinner.

A black wok filled with glossy, cooked noodles coated in a spicy reddish-brown sauce, lifted by a wooden spatula showing the noodles twisted in a tall bundle. The noodles are mixed with small chunks of browned tofu, sprinkled with sesame seeds and tiny green onion pieces throughout. Steam rises from the hot dish, and the wok sits on a lit stove burner with a soft blue flame. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 servings dry instant ramen noodle cakes (approx. 140g)
10 oz extra firm tofu, mushrooms, or preferred veggies, sliced
1 cup water or vegetable broth
5-7 tbsp soy sauce (adjust to taste/saltiness of broth)
1.5 tsp dark soy sauce (optional, for color)
2-3 tbsp corn starch
1-3 tbsp maple syrup or sugar (adjust to desired sweetness)
2 tbsp rice 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)
Chopped scallions & sesame seeds (for topping)

Instructions

Step 1: Whisk all sauce ingredients—water or broth, soy sauces, corn starch, maple syrup or sugar, vinegar or lemon juice, ground pepper, chili garlic sauce, sesame oil, and minced garlic—together in a bowl until the corn starch is fully dissolved. Set aside.
Step 2: Boil the ramen noodles for 2-3 minutes less than the package instructions, leaving them very chewy. Drain and set aside immediately to prevent overcooking.
Step 3: Heat sesame oil in a large pan over medium-high heat. Sauté your choice of tofu, mushrooms, or veggies until cooked through and slightly browned.
Step 4: Stir the sauce mixture once more, then pour it into the pan with the cooked ingredients. Bring to a simmer, stirring continuously until the sauce thickens to a glossy consistency, about 2-3 minutes.
Step 5: Add the half-cooked noodles to the pan and toss well. Cook for an additional 3 minutes, allowing the noodles to finish cooking and absorb the sauce. Taste and adjust seasoning with more soy sauce or sweetener if needed.
Step 6: Serve immediately, garnished with chopped scallions and sesame seeds for added crunch and flavor.

Tips & Variations

Try using vegetable broth instead of water to deepen the flavor of the sauce.
For extra protein, double the tofu or add edamame beans.
Adjust the chili garlic sauce to control the heat, or omit it for a milder dish.
Swap out maple syrup for agave nectar or brown sugar depending on what you have on hand.
Add fresh ginger with the garlic for an aromatic boost.

Storage

Store leftover ramen in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or broth, stirring frequently to prevent sticking. The noodles may absorb sauce overnight, so adding liquid helps restore texture.

How to Serve

A large round bowl filled with three layers of brown noodles mixed with small pieces of dark brown cooked meat and sprinkled with white sesame seeds and chopped green onions on top; a pair of wooden chopsticks lift a portion of noodles above the bowl showing their glossy texture; the bowl sits on a beige cloth over a wooden table with scattered green onion pieces and sesame seeds around, all set against a soft brown background with blurred green plants and bowls. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ramen noodles instead of instant?

Yes, fresh ramen noodles work well and usually require less boiling time. Adjust cooking times to keep them slightly chewy before adding to the sauce.

Is this recipe gluten-free?

To make it gluten-free, use gluten-free soy sauce or tamari and confirm that your instant ramen noodles are gluten-free.