Here’s a quick and easy recipe: Sweet, Spicy, and Saucy Noodles! ? or S3 noods as I’d like to call them haha. One of my pantry staples are packs of instant ramen noodles (without the sauce packets!) that I can easily just cook up with a sauce and whatever veggies I have. By @thefoodietakesflight
This is one of those really flexible noodle recipes that you can make with whatever noodles you have so it’s totally up to you what other types of veggies or even tofu you’d like to add in! 🙂
Sharing the recipe below! ??
Sweet, Spicy, & Saucy Noodles
2 (70g each) uncooked ramen bricks or other noods of choice*
1 250g block extra firm tofu
Chopped cabbage or other veggies
Salt to taste
Spring onions and sesame seeds, for topping
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 rice vinegar, adjust according to desired sourness
1/4 tsp ground pepper
1/2 tbsp sesame oil or neutral oil
1. Mix all sauce ingredients in bowl until well incorporated. set aside. Boil a pot with water. Add in noodles & cook until still very chewy.
2. While the noodles are cooking, heat a pan. Saute veggies or tofu in some oil. I pan-fried my tofu until lightly golden brown and crisp. Afterwards, add in the sauce. Leave to simmer over medium heat.
3. Mix sauce to make sure starch isn’t sitting at the bottom. Add in the noodles & mix in sauce* (see notes). Cook over med. high heat until the noodles absorb the sauce & sauce thickens. Season with salt to taste, if needed.
4. Garnish w/ sesame seeds and spring onions, if desired. Enjoy while hot!
*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, add 2-3 tbsp water, as needed & leave til the sauce thickens.