These are really easy Sweet, Spicy, and Saucy Noodles! These are slightly different take on my favourite vegan Saucy Ramen Noodles.
These are so easy to put together and you'll only need more or less 15 minutes to prepare this bowl. I did add some tofu and cabbage to my noodles, but it's totally up to you if you wanna add tofu and veggies!
Check out my video on three 15-minute noodle recipes here:
You can also try out my other noodle recipes:
You'll find the fill recipe for these noodles below! Enjoy!
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Easy Sweet, Spicy, and Saucy Noodles
Good for 2 servings
These are really easy Sweet, Spicy, and Saucy Noodles! They're a perfect balance of sweet and spicy from the gochujang. You can of course opt to use other chili sauce and adjust according to your desired heat. Enjoy and slurp away!
INGREDIENTS
2 (70g each) uncooked ramen “bricks” or other noodles of choice
1 250g block extra firm tofu
Chopped cabbage or other veggies
Salt to taste
Spring onions and sesame seeds, for topping
SAUCE
3/4 cup room temperature vegetable broth or water
3 to 4 tbsp soy sauce, adjust according to desired taste
1.5 tbsp corn starch
2 to 3 tbsp maple syrup or sugar, adjust according to desired sweetness
1/2 tbsp gochujang or korean chili paste, feel free to sub with other chili sauce and adjust according to desired heat
1 tbsp lemon juice or sub rice vinegar, adjust according to desired sourness
1/4 tsp ground pepper
1/2 tbsp sesame oil
STEPS
Mix all the sauce ingredients in a bowl until well incorporated and set aside. Boil a pot with water. Add in the ramen or other noodles of choice and half cook or cook until still very chewy.
While the noodles are cooking, heat a pan. Sauté veggies or tofu in some oil, if using. I pan-fried my tofu until lightly golden brown and crisp. Afterwards, add in the sauce. Leave to simmer over medium heat.
Add in the noodles and mix in the sauce* (see notes). Cook over medium high heat until the noodles absorb the sauce and sauce thickens. Season with some salt to taste, if needed.
Garnish with sesame seeds and spring onions, if desired. . Enjoy while hot!
Note:
*I transferred the noodles directly from the pot of water to the pan so if you're using drained noodles and find them a bit dry, feel free to add 2 to 3 tbsp water or more, as needed and leave to cook until the sauce thickens.
