Saucy Ramen Noodles
Unlike the classic broth-heavy ramen we’re used to slurping in Japanese restaurants, this version is all about coating those tender noodles in a rich, savory sauce that clings to every strand.
Equipment
- Large pot
- Large Skillet or Wok
- Garlic press or microplane
- Tongs or chopsticks
- Measuring spoons
- Cutting Board and Sharp Knife
Ingredients
For the Noodles and Sauce
- 200 g 7 oz fresh or dried ramen noodles
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon hoisin sauce
- 1 teaspoon chili paste adjust to taste
- 1 teaspoon sugar or honey
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
For the Vegetables and Protein
- 1 cup sliced mushrooms
- 1/2 cup shredded carrots
- 1/2 cup chopped green onions
- 1 cup baby spinach or bok choy
- 150 g 5 oz cooked chicken, tofu, or shrimp (optional)
Instructions
Step 1: Cook the Ramen Noodles
- Bring a large pot of water to a rolling boil.
- Add the ramen noodles and cook according to package instructions (usually 3-4 minutes for fresh, 5-6 minutes for dried).
- Stir occasionally to prevent sticking.
- Once cooked, drain the noodles and rinse briefly under cold water to stop cooking and remove excess starch.
- Set aside.
- Pro tip: Rinsing noodles after cooking helps keep them from getting mushy once tossed in the sauce.
Step 2: Prepare the Sauce
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, chili paste, sugar, minced garlic, and grated ginger until well combined.
- Set the sauce mixture aside while you prepare the veggies and protein.
- Pro tip: Whisk the sauce well to blend all flavors smoothly and avoid lumps.
Step 3: Cook the Vegetables and Protein
- Heat a large skillet or wok over medium-high heat.
- Add a splash of oil (vegetable or sesame oil works great).
- Toss in the mushrooms and carrots first, stir-frying for about 3-4 minutes until they begin to soften.
- Add the protein (chicken, tofu, or shrimp) and cook until warmed through or browned.
- Finally, add the green onions and spinach or bok choy, stirring just until wilted, about 1-2 minutes.
Step 4: Combine Noodles and Sauce
- Reduce heat to medium-low.
- Add the drained noodles to the skillet with veggies and protein.
- Pour the prepared sauce over the noodles.
- Using tongs or chopsticks, gently toss everything together to coat the noodles evenly with the sauce.
- Cook for an additional 1-2 minutes, allowing the sauce to thicken slightly and cling to the noodles.
- Pro tip: Toss gently to avoid breaking the noodles and ensure every strand is coated with sauce.
Step 5: Serve and Garnish
- Transfer the saucy ramen noodles to serving bowls.
- Garnish with extra chopped green onions, sesame seeds, or a drizzle of chili oil if you like an extra kick.
- Serve immediately and enjoy!
Notes
Estimated Nutritional Value (Per Serving)
- Calories: ~420–480 kcal
- Carbohydrates: ~60g
- Protein: ~8g
- Fat: ~18g
- Saturated Fat: ~3g
- Fiber: ~4g
- Sugar: ~7g
- Sodium: ~1100mg
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.