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Grandma peeked into my kitchen last Tuesday while I was stirring a pot of these saucy ramen noodles (vegan recipe), and her eyes absolutely lit up when she saw those gorgeous, glossy noodles getting coated in that rich, tangy sauce. “Now THAT’S what I call comfort food!” she declared, and honestly, she couldn’t be more right about these vegan Asian-inspired sweet, spicy, and saucy noodles.
There’s something magical about really quick and easy vegan saucy ramen noodles that hits different when you’re craving something satisfying but don’t want to spend hours in the kitchen. These saucy, slippery ramen noodles are coated in a rich, tangy and slightly spicy sauce that’s ready in just 5 minutes. It’s like having your favorite takeout at home, but way better (and cheaper!).
This easy vegan ramen ready in 5 minutes proves that the best comfort foods don’t need meat or dairy to be absolutely incredible. Just simple ingredients, a good sauce, and those perfect chewy noodles that soak up every drop of flavor. Trust me, this recipe is about to become your new go-to for busy weeknights!
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Why You’ll Love This Saucy Ramen Noodles (Vegan Recipe)
This isn’t your typical instant ramen upgrade, and that’s exactly what makes it so special! Here’s why you’ll be obsessed with these really easy and satisfying noodles with a flavourful sauce:
- Lightning fast preparation ready in just 5 minutes for ultimate makanan cepat saji vibes
- Budget-friendly perfect for cheap ramen noodle recipes that don’t compromise on taste
- Incredibly satisfying those chewy noodles with maple soy glaze hit every craving
- Customizable spice level from non spicy ramen noodle recipes to sweet and spicy versions
- Vegan comfort food proves plant-based can be incredibly indulgent
- Perfect sauce consistency that cornstarch slurry creates the most amazing coating
- Healthy version of ramen noodles when you add extra veggies and tofu
- Great for meal prep makes multiple servings for busy weeks
It’s one of those noodle recipes easy enough for beginners but satisfying enough to cure any food cravings!
What You’ll Need
Don’t you love when the most satisfying comfort foods come from pantry staples? This saucy ramen noodles vegan recipe healthy version proves that amazing flavor doesn’t require fancy ingredients.
Most of these items are probably sitting in your kitchen right now, making this one of the best easy ramen noodle recipes for spontaneous cooking sessions.
Saucy Ramen Noodles (Vegan Recipe) Ingredients
For the Noodles:
- Instant ramen noodles (discard seasoning packets)
- Sesame oil
- Spring onions, chopped
- Garlic, minced
- Fresh ginger, grated
For the Ramen Sauce Recipe:
- Dark soy sauce
- Regular soy sauce
- Rice vinegar
- Maple syrup (for that sweet ramen noodles recipe element)
- Chili garlic sauce
- Sesame oil
- Cornstarch
- Water
Optional Add-ins:
- Extra firm tofu, cubed
- Oyster mushrooms, sliced
- Bean sprouts
- Carrots, julienned
Why These Ingredients Matter
The combination of dark soy sauce and regular soy sauce gives you that perfect balance of color and flavor that makes this soy sauce ramen noodles recipe so incredible. The maple syrup is Grandma’s secret for that subtle sweetness that rounds out the savory sauce perfectly. That cornstarch slurry is what transforms a thin sauce into a gorgeous, glossy coating that clings to every noodle. And don’t skip the sesame oil drizzle at the end… it adds this nutty richness that takes everything to the next level!
How to Make Saucy Ramen Noodles (Vegan Recipe)
Step-by-Step Directions
- Prep your sauce first whisk together dark soy sauce, regular soy sauce, rice vinegar, maple syrup, and chili garlic sauce in a small bowl.
- Make cornstarch slurry mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth.
- Cook the ramen noodles according to package directions, drain and set aside (save that cooking water!).
- Heat sesame oil in a large pan or wok over medium-high heat.
- Sauté aromatics add minced garlic and ginger, cook for 30 seconds until fragrant.
- Add your protein if using tofu or oyster mushrooms, cook until golden.
- Pour in the sauce bring to a simmer, then whisk in cornstarch slurry.
- Toss with noodles add cooked ramen and toss until every strand is coated in that gorgeous thickened ramen sauce.
- Finish with garnishes spring onion garnish, extra sesame oil drizzle, and any additional toppings.
Grandma’s tip:
She always saves a splash of that starchy noodle cooking water to thin the sauce if it gets too thick. Pure genius!
Substitutions for Saucy Ramen Noodles (Vegan Recipe)
Need to make some swaps? This easy sauce for ramen noodles is super adaptable for all your tasty vegetarian recipes needs:
- Gluten-free version: Use tamari instead of soy sauce and rice noodles instead of wheat ramen
- Saucy ramen noodles vegan recipe chicken style: Add seasoned mushrooms or plant-based chicken strips
- Less spicy: Skip the chili garlic sauce or use just a tiny amount
- Sweeter version: Increase maple syrup for sweet ramen noodles recipe vibes
- Protein boost: Add edamame, tempeh, or your favorite plant protein
- Vegetable packed: Load up with bell peppers, snap peas, or broccoli
- Ramen noodle recipe from scratch: Make fresh noodles if you have time!
Saucy Ramen Noodles (Vegan Recipe) Variations
Want to mix things up? Here are some fun twists on these instant ramen recipes:
- Peanut butter version: Add 2 tablespoons peanut butter for ramen noodle recipes easy peanut butter style
- Spicy Korean style: Extra chili garlic sauce and kimchi for serious heat
- Thai-inspired: Add lime juice and crushed peanuts
- Mushroom lovers: Load up with shiitake, enoki, and oyster mushrooms
- Protein powerhouse: Marinated tofu, tempeh, and edamame combo
- Veggie rainbow: Bell peppers, carrots, snap peas, and purple cabbage
- Biryani-inspired fusion: Add curry powder and golden raisins for unique flavors
Essential Equipment
- Large pot for cooking noodles
- Large skillet or wok for the best stir-frying action
- Small mixing bowls for sauce preparation
- Whisk for smooth cornstarch slurry
- Sharp knife for quick vegetable prep
- Wooden spoon or tongs for tossing noodles
The key is having a large enough pan to toss everything together without making a mess!
Storage Tips for Saucy Ramen Noodles (Vegan Recipe)
- Best fresh: These noodles are definitely best enjoyed immediately while hot
- Refrigerate leftovers: Store for up to 2 days, but noodles may soften
- Reheating tips: Add a splash of water and gently reheat in microwave
- Sauce storage: Make extra sauce and store separately for up to 1 week
- Meal prep friendly: Cook components separately and combine when ready to eat
What to Serve With Saucy Ramen Noodles (Vegan Recipe)
These gorgeous vegan dinner recipes are perfect on their own, but here are some delightful pairings for complete vegan dinners:
- Crispy spring rolls for that perfect Asian restaurant experience
- Steamed edamame with sea salt for extra protein
- Cucumber salad with rice vinegar for a refreshing contrast
- Miso soup to start the meal traditionally
- Fresh fruit like mango or pineapple for a sweet finish
- Our nutty quinoa breakfast bowl for a protein-packed side
For more satisfying dinner ideas, try our garlic parmesan chicken and potatoes or these amazing brown sugar pineapple chicken for non-vegan family members.
Grandma’s Secret for Saucy Ramen Noodles (Vegan Recipe)
Here’s what Grandma scribbled on her notepad while watching me cook: “Toast the sesame oil with garlic first, then add everything else. Makes the whole kitchen smell like heaven!”
She’s absolutely right! That extra step of toasting creates this incredible savory sauce base that makes these easy saucy ramen noodles absolutely irresistible.
FAQ for Saucy Ramen Noodles (Vegan Recipe)
Can you put soy sauce in ramen noodles?
Absolutely! Soy sauce is actually one of the best bases for homemade ramen sauce. This soy sauce ramen noodles recipe uses both dark and light soy sauce for the perfect balance of flavor and color. It’s so much better than those sodium-packed seasoning packets!
How to make soy sauce broth for ramen?
For a simple broth, combine soy sauce with vegetable stock, add garlic, ginger, and a touch of sesame oil. But for these saucy noodles, we’re making more of a glaze that coats the noodles rather than a traditional broth. Much more satisfying and flavorful!
What is the best soy sauce for ramen?
I love using a combination of dark soy sauce (for color and depth) and regular soy sauce (for saltiness). Dark soy sauce gives that beautiful caramel color, while regular soy sauce provides the classic umami flavor. Tamari works great for gluten-free versions too!
What sauce goes with ramen noodles?
This maple soy glaze is perfect, but you can also try peanut sauce, teriyaki, or even a simple garlic butter sauce. The key is having something that coats the noodles well. Chili garlic sauce adds amazing heat, while rice vinegar tang balances the richness perfectly.
Is this saucy ramen noodles vegan recipe healthy?
Yes! Especially when you load it up with vegetables and tofu. The healthy version of ramen noodles focuses on fresh ingredients, less sodium than packaged seasonings, and plenty of plant-based protein. It’s definitely better than traditional instant ramen!
Conclusion
There’s something so satisfying about twirling these glossy, perfectly sauced noodles around your fork and taking that first incredible bite. This saucy ramen noodles (vegan recipe) proves that the most comforting meals don’t need to be complicated or expensive.
The beautiful balance of sweet maple, salty soy, tangy rice vinegar, and that perfect chili garlic sauce kick creates something truly magical in just 5 minutes. Whether you’re making this as a quick weeknight dinner or impressing friends with your vegan dinner recipes skills, these really quick and easy vegan saucy ramen noodles deliver every single time.
If you loved these Asian-inspired flavors, don’t miss our homemade big mac wraps or our satisfying chicken avocado ranch burritos for more comfort food favorites. And if you’re looking for a completely different noodle experience, this broccoli and ramen noodle salad makes an amazing cold contrast to our warm, saucy creation.
What’s your favorite way to customize these saucy ramen noodles? Do you go extra spicy or keep it mild and sweet? Grandma and I love hearing about your creative additions and how you make these resep vegan favorites your own! Drop a comment below and let us know how your noodles turned out.
Saucy Ramen Noodles (Vegan Recipe)
Equipment
- 1 Medium saucepan For boiling noodles
- 1 Large skillet For tossing noodles in sauce
- 1 Whisk Helps blend the cornstarch slurry smoothly
- 1 Chef’s knife For prepping ginger, garlic, and scallions
- 1 Cutting board Use a damp towel underneath to keep steady
Ingredients
For the Noodles
- 2 packs instant ramen noodles Discard seasoning packets
- 1 tbsp sesame oil For sautéing aromatics
- 2 spring onions Chopped
- 3 cloves garlic Minced
- 1 tbsp fresh ginger Grated
For the Sauce
- 1 tbsp dark soy sauce Adds deep color and umami
- 1 tbsp regular soy sauce Balances saltiness
- 1 tbsp rice vinegar Adds tanginess
- 1.5 tbsp maple syrup For natural sweetness
- 1 tbsp chili garlic sauce Adjust for heat level
- 1 tsp sesame oil For finishing flavor
- 1 tbsp cornstarch Mix with water for slurry
- 2 tbsp cold water For slurry
Optional Add-ins
- 1 cup extra firm tofu Cubed and pan-fried
- ½ cup oyster mushrooms Sliced thin
- ½ cup carrots Julienned
- ½ cup bean sprouts Added at the end for crunch
Instructions
- In a small bowl, whisk together the dark soy sauce, regular soy sauce, rice vinegar, maple syrup, and chili garlic sauce. Grandma always said, "Sauce first, heart second." This was her secret to layering bold flavor before the noodles even hit the pan.
- In another bowl, mix cornstarch and cold water until smooth to form a slurry.
- Boil ramen noodles according to package instructions. Drain, reserving a splash of the water.
- Heat sesame oil in skillet over medium-high heat. Sauté garlic and ginger for 30 seconds until fragrant.
- Add tofu or mushrooms if using. Cook until golden and slightly crispy.
- Pour in the sauce mixture and bring to a simmer. Stir in the cornstarch slurry. Simmer until thick and glossy.
- Add noodles and toss to coat evenly. Use reserved water as needed to loosen sauce.
- Garnish with spring onions, sesame seeds, or sprouts. Serve hot.
Notes
- Use tamari and rice noodles for a gluten-free version.
- Reduce the chili garlic sauce for a mild version.
- This is a great meal prep option if you store the sauce separately.
- Don’t skip the sesame oil at the end. It makes the dish smell and taste like home.
- Grandma’s advice: “When in doubt, taste again.”
