Easy Saucy Ramen Noodles (Vegan Recipe)

Why I’ll Love This Recipe

I adore how easy it is to make and the fact that it’s completely customizable. The noodles get nestled in a thick, flavorful sauce that clings to every strand, and I can boost it with tofu, mushrooms, or veggies depending on what’s in my fridge. As a go-to vegan comfort meal, it’s fast, easy, and always hits the spot.

Ingredients

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

• 2 servings (about 140 g) instant ramen noodle cakes (no seasoning packets)

• 10 oz extra-firm tofu, diced (or mushrooms, other veggies)

• 1 cup water or vegetable broth

• 5–7 tbsp soy sauce (adjust to taste)

• 1½ tsp dark soy sauce (optional, for deeper color)

• 2–3 tbsp corn starch

• 1–3 tbsp maple syrup (or sugar, adjust to sweetness preference)

• 2 tbsp rice vinegar (or lemon juice, adjust for sourness)

• ¼ tsp ground pepper

• ½ tbsp chili garlic sauce (optional, for heat)

• 1 tbsp sesame oil

• 2 garlic cloves, minced (optional)

• Chopped scallions and sesame seeds (for garnish)

Directions

1. Prep the sauce: In a bowl, whisk together water or broth, soy sauces, corn starch, maple syrup, rice vinegar, pepper, chili garlic sauce, sesame oil, and garlic. Set aside.

2. Cook the noodles: Bring water to a boil, add noodles, and cook 2–3 minutes less than package instructions so they stay chewy. Drain (or rinse with cold water to stop cooking).

3. Cook the tofu/veggies: Heat a little oil over medium-high, then sauté tofu or chosen veggies until golden and cooked.

4. Thicken the sauce: Pour sauce into the pan, simmer 2–3 minutes until it thickens and starch blooms, stirring frequently.

5. Combine noodles and sauce: Add noodles to the pan, toss to coat, and continue cooking 2–3 minutes until the noodles soak up the sauce and everything is evenly coated.

6. Adjust seasoning: Taste and tweak with soy sauce, sweetener, or pepper if needed.

7. Serve: Plate and garnish with scallions and sesame seeds. Enjoy immediately.

Servings and timing

• Servings: Makes 2 generous portions

• Total time: About 25 minutes

  • Prep: ~10 minutes

  • Cooking: ~15 minutes

Variations

• Extra veggies: Toss in bell peppers, broccoli, snap peas, or shredded carrot alongside tofu.

• Alternative proteins: Swap tofu for tempeh, seitan, cooked chicken, shrimp, or a plant-based meat alternative.

• Sauce flavor adjustments: Double the sauce for saucier noodles; add more chili garlic sauce for heat or swap maple syrup for brown sugar or agave.

• Gluten-free: Use tamari or coconut aminos and gluten-free ramen or rice noodles.

• Nutty twist: Stir in a spoonful of peanut or almond butter for a creamy, nutty flavor.

Storage/reheating

• To store: Transfer leftovers to an airtight container and refrigerate up to 3–4 days.

• To reheat: Gently warm in a skillet with a splash of water or broth to refresh the sauce, stirring until heated through. Microwave on medium power for 1–2 minutes works too—just stir halfway and add a little liquid to prevent dryness.

FAQs

Can I double the recipe for more servings?

Yes—I often double the sauce and noodles to make a larger batch. Just be sure to scale tofu/veggies accordingly for best balance.

What if I want it less salty?

I reduce the soy sauce and add more broth or water. Low-sodium soy sauce works great, too.

Can I make the sauce ahead of time?

Absolutely. I make the sauce mixture ahead, refrigerate it, and when needed I simmer it to bring back its thick texture. Then I add noodles and other ingredients.

What else can I top it with?

I love topping mine with kimchi, chopped peanuts, lime wedges, sriracha, or seaweed flakes—tons of options to personalize each bowl.

How do I get chewy noodles every time?

I undercook the noodles by 2–3 minutes so they don’t go mushy when simmered in the sauce. Transferring them directly from boiling water into the sauce helps them absorb flavor while keeping a nice bite.

Conclusion

This Easy Saucy Ramen is one of my favorite quick vegan meals—it’s saucy, comforting, and endlessly adaptable. With just a handful of ingredients, I can whip up a bowl that’s satisfying and delicious any night of the week. Give it a try and make it your own!