This Easy Saucy Ramen Noodles recipe from The Foodie Takes Flight is a fast, flavorful, and fully vegan meal that comes together in 20 minutes or less. It features chewy noodles tossed in a savory, slightly sweet and tangy sauce that’s completely customizable to your taste. Perfect for busy weeknights, this dish is ideal for using up leftover veggies or pairing with tofu and mushrooms for extra protein and bite. A go-to comfort food made from pantry staples.

Full Recipe:

Ingredients

Noodles & Add-ins:

• 2 servings dry instant ramen noodles (approx. 140g)

• 10 oz extra firm tofu, mushrooms, or veggies of choice (sliced)

Sauce:

• 1 cup water or vegetable broth

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

• 1.5 tsp dark soy sauce (optional, for color)

• 2–3 tbsp cornstarch (for thickening)

• 1–3 tbsp sugar or maple syrup (adjust to taste)

• 2 tbsp rice vinegar, white vinegar, or lemon juice

• ¼ tsp ground pepper

• ½ tbsp chili garlic sauce or other hot sauce (optional)

• 1 tbsp sesame oil

• 2 cloves garlic, minced (optional)

Toppings:

• Chopped scallions

• Sesame seeds

Directions

1. Make the sauce:
In a bowl, mix all sauce ingredients until well incorporated. Adjust seasoning to your liking. Set aside.

2. Cook the noodles:
Boil water in a small pot. Add noodles and cook 2–3 minutes less than the package instructions. Drain and set aside. Optionally rinse under cold water to stop cooking.

3. Sauté the add-ins:
In a pan over medium-high heat, add a bit of oil. Sauté tofu, mushrooms, or veggies until cooked.

4. Simmer the sauce:
Stir the sauce again (to distribute starch) and pour into the pan. Simmer over medium heat for 2–3 minutes, stirring constantly until thickened.

5. Combine noodles and sauce:
Add noodles to the thickened sauce and toss to coat. Cook for another 2–3 minutes until the sauce fully clings to the noodles.

6. Serve:
Top with scallions and sesame seeds. Enjoy hot.

Nutrients (Per serving, serves 2)

• Calories: 401

• Carbohydrates: 143g

• Protein: 10g

• Fat: 1g

• Sodium: 3479mg (consider using low-sodium soy sauce to reduce)

• Fiber: 2g

• Sugar: 8g

• Iron: 2mg

• Calcium: 30mg

Why This Recipe Works

What makes this ramen dish stand out is the sauce—a perfectly balanced mix of salty, sweet, tangy, and spicy elements that cling to every strand of noodle. Unlike traditional soup-style ramen, this version leans into a thickened, glossy sauce that gives it a comforting, almost stir-fried quality. It’s quick to make, easy to adjust to your taste, and incredibly versatile with whatever vegetables or proteins you have lying around.

Using a cornstarch slurry (just water or broth mixed with cornstarch) allows the sauce to thicken and coat the noodles beautifully. The use of soy sauce, sugar or maple syrup, vinegar, and sesame oil results in a depth of flavor that tastes far more complex than its ingredients suggest.

You don’t need to marinate or press tofu in advance, and you can use fresh or dried ramen noodles. Everything cooks fast, and clean-up is minimal, making this an ideal dish for anyone craving maximum flavor with minimal effort.

A Sauce That Steals the Show

The heart of this recipe is the sauce—savory from soy sauce, slightly sweet from sugar or maple syrup, tangy from vinegar or lemon juice, and optionally spicy from chili garlic sauce. The sesame oil adds a toasted nuttiness that enhances every bite. A small amount of dark soy sauce is used not only for a deeper umami flavor but also for that rich, dark color that gives the noodles a restaurant-style sheen.

You have the freedom to customize the sauce to your preferences—use more sugar for extra sweetness, more vinegar for zing, or dial up the spice if you like heat. Because the cornstarch helps it thicken quickly, you’ll end up with a silky, clingy glaze that coats each noodle and veggie piece thoroughly.

Noodles and Add-ins: Fully Customizable

The recipe calls for dry instant ramen noodles, which are budget-friendly and cook in just a few minutes. You can swap in any type of noodle you like—fresh ramen, soba, udon, or even rice noodles—depending on your preference or dietary needs.

As for protein and vegetables, the options are endless. The base recipe suggests extra firm tofu and mushrooms, but you could easily substitute:

• Tempeh or plant-based meat for a meatier texture

• Bok choy, spinach, kale, or cabbage for a leafy green twist

• Carrots, bell peppers, or snow peas for color and crunch

• Edamame or chickpeas for added protein and fiber

Because everything is sautéed before the sauce is added, you can control how soft or crispy you want your add-ins to be. It’s an ideal opportunity to clean out the fridge and reduce food waste, all while making something truly delicious.

Ideal for Busy Weeknights and Plant-Based Meal Prep

With a total cook time of under 20 minutes, this dish is perfect for those nights when you’re too tired to cook but still want something homemade. You don’t need any special equipment—just a pot for boiling noodles and a pan for cooking the sauce and toppings. The ingredients are pantry-friendly, which means you’re likely to have everything you need already on hand.

This ramen also makes for great leftovers. The sauce continues to infuse the noodles with flavor as it sits, making the next day’s lunch just as satisfying. If you plan to meal prep, consider storing the sauce separately from the noodles and toppings to keep everything fresh and maintain texture.

Nutrition and Dietary Considerations

One of the most impressive aspects of this recipe is that it’s fully vegan, yet rich in flavor and protein. Using tofu or mushrooms adds a satisfying bite, and the soy sauce and garlic give it a bold, savory depth. While the sodium content is on the higher side due to the soy sauce, this can be easily managed by using low-sodium soy sauce or reducing the amount added to the sauce.

Nutritionally, the dish delivers energy from carbohydrates and a decent amount of protein, especially when paired with tofu or legumes. The sesame seeds and sesame oil provide healthy fats and a dose of essential minerals, and the inclusion of veggies adds fiber and antioxidants.

For a gluten-free version, simply use tamari instead of soy sauce and choose gluten-free noodles like rice ramen or soba made with 100% buckwheat.

Serving Suggestions and Toppings

These noodles are delicious on their own but can be elevated further with the right toppings. Some delicious additions include:

• Chopped scallions for freshness and crunch

• Toasted sesame seeds for extra nuttiness

• Sriracha or chili crisp for heat

• Crushed peanuts or cashews for added texture

• Lime wedges for a citrusy twist

• Pickled vegetables like radish or kimchi for a tangy contrast

You can also serve this ramen alongside a simple cucumber salad or a side of steamed dumplings for a more complete meal.

Why You’ll Love This Ramen Recipe

This recipe is all about balance—between convenience and flavor, richness and lightness, and indulgence and health. It’s easy enough for a beginner cook but satisfying enough for seasoned home chefs looking for a weeknight win. The versatility allows it to be adapted to suit whatever’s in your fridge, making it a go-to solution for weeknight dinners, lunch meal prep, or even a lazy weekend comfort meal.

Once you make it, you’ll realize just how customizable and forgiving it is. You can lean into different flavor profiles (spicy, garlicky, tangy) depending on your mood, and it always delivers.

Conclusion

This Easy Saucy Ramen Noodles recipe from The Foodie Takes Flight is a testament to how simple ingredients can come together to create something deeply comforting and satisfying. With a quick prep time, a pantry-friendly ingredient list, and a deeply flavorful sauce, this vegan noodle dish proves that plant-based meals can be every bit as indulgent and craveable as their meaty counterparts. Whether you’re trying to eat more vegetables, reduce your cooking time, or just enjoy a really good bowl of noodles, this recipe is one you’ll return to again and again.