These saucy ramen noodles make the best comfort meal. The sauce is thick, savory and basically an umami bomb. Super easy to make and pairs perfectly with tofu and veggies.
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I like this to think of these saucy ramen noodles as a fancier version of college dish. It’s super easy to whip up and it’s packed with a ton of flavor. I make these at least once a week and love to add tofu and veggies to make it a balanced meal!
Saucy Ramen Noodles Highlights
- Easy to make
- Only 10 ingredients
- Quick balanced meal
- Super flavorful
- Picky eater friendly
Saucy Noodles Tips and Substitutes:
Noodles: Any ramen noodles will work for this recipe BUT I will say that I tried using these Chinese Noodles and my mind was blown. I found them at Whole Foods and I can them any change I get. If you’re looking for gluten-free options check out Lotus Foods.
Vegetable broth: This helps add more flavor but you can also use water. If using water just add a bit more garlic/ginger/soy sauce and you’ll be good to go.
Soy Sauce: If you’re watching your sodium choose low sodium. If you’re gluten-free try Tamari or liquid aminos. To get a nice color for your noodles, try dark soy sauce 🙂 typically found in larger asian markets.
Toasted Sesame Oil: I love adding toasted sesame oil to these noodles! It really helps bring the flavors together. If you don’t have it, just use a regular neutral oil such as avocado oil. You can also choose to not use oil. The flavor will still be great 🙂
Garlic: Fresh garlic is always best but you can also choose to use garlic powder. Don’t skip the garlic!
Ginger: Just like the garlic, don’t skip the ginger! I am lazy so I buy the frozen one or the one that comes crushed in a jar.
Chili sauce/powder: This one is optional but highly recommended for those that like a nice kick. Always add to taste.
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