Name: Sweet & Spicy Ramen Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-inspired
Ingredients: 2 servings uncooked ramen bricks or other noodles (70g each); 1/2 lb extra firm tofu (or other protein of choice); 1 cup chopped cabbage or other vegetables; Salt, to taste; 3/4 cup vegetable broth or water; 3 to 4 tablespoons soy sauce (adjust to taste); 1.5 tablespoons corn starch; 2 to 3 tablespoons maple syrup or sugar (adjust to taste); 1/2 tablespoon gochujang (Korean chili paste) or substitute chili sauce; 1 tablespoon rice vinegar (or other vinegar); 1/4 teaspoon ground black pepper; 1/2 tablespoon sesame oil; Chopped scallions; Sesame seeds

Description

This Sweet & Spicy Ramen Noodles dish is quick, bold, and full of flavor. With chewy noodles, crispy tofu, and a perfectly balanced sauce that’s tangy, savory, sweet, and just the right amount of spicy, it’s a comforting yet exciting meal perfect for any night of the week.

Ingredients

Scale

For the Noodles and Filling

2 servings uncooked ramen bricks or other noodles (70g each)
1/2 lb extra firm tofu (or other protein of choice)
1 cup chopped cabbage or other vegetables
Salt, to taste

For the Sauce

3/4 cup vegetable broth or water
3 to 4 tablespoons soy sauce (adjust to taste)
1.5 tablespoons corn starch
2 to 3 tablespoons maple syrup or sugar (adjust to taste)
1/2 tablespoon gochujang (Korean chili paste) or substitute chili sauce
1 tablespoon rice vinegar (or other vinegar)
1/4 teaspoon ground black pepper
1/2 tablespoon sesame oil

To Serve

Chopped scallions
Sesame seeds

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Instructions

Press tofu to remove excess moisture, then cut into cubes.
Heat a nonstick pan over medium heat. Add tofu and cook until golden and crispy on all sides. Remove and set aside.
In the same pan, lightly sauté chopped cabbage or vegetables until just tender. Season with a pinch of salt.
Cook noodles according to package instructions. Drain and set aside.
In a bowl, whisk together all sauce ingredients: vegetable broth, soy sauce, corn starch, maple syrup, gochujang, vinegar, black pepper, and sesame oil.
Pour sauce into the pan with the vegetables and cook over medium heat, stirring until the sauce thickens and becomes glossy.
Add tofu and noodles to the pan. Toss well to coat evenly with the sauce.
Serve hot, topped with scallions and sesame seeds.

Notes

You can use tempeh, seitan, or even leftover chicken as a protein alternative.
Add more gochujang or chili flakes if you prefer extra heat.
Use soba or rice noodles for a gluten-free option (ensure your sauces are also gluten-free).

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-inspired