Ingredients
Scale
- 2 servings dry instant ramen noodle cakes (or other noodles, ~140 g)
- 10 oz extra firm tofu, veggies, or mushrooms (sliced)
- 1 cup water or vegetable broth
- 5–7 tbsp soy sauce
- 2–3 tbsp corn starch
- 2 tbsp rice vinegar or lemon juice
- 1/2 tbsp chili garlic sauce
- Sesame oil and garlic (optional)
Instructions
- Prepare the sauce by mixing all ingredients until well combined; set aside.
- Boil water in a large pot and cook the noodles for about 2-3 minutes less than package instructions. Drain and set aside.
- Sauté sliced veggies or tofu in a pan over medium-high heat until cooked.
- Pour the sauce into the pan with veggies and simmer for 2-3 minutes until thickened.
- Add drained noodles to the pan and mix well to coat them with sauce; cook for another 3 minutes.
- Taste and adjust seasoning as needed before serving hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Boiling/Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 450
- Sugar: 8g
- Sodium: 950mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 0mg