Easy Saucy Ramen Noodles
A quick and satisfying meal featuring ramen noodles coated in a rich and flavorful sauce, perfect for a weeknight dinner or lunch.
Ingredients
Main Ingredients
- 2 packs instant ramen noodles (discard seasoning packet)
- 1 cup chicken broth or water Use broth for more flavor
- 1 tbsp cornstarch (optional for a thicker sauce) Can be omitted for a thinner sauce
- 1/2 tbsp chili paste or sriracha (optional for spice) Adjust to taste
- 1 tbsp green onions, chopped (for garnish) Adds freshness
- 1 tsp sesame seeds (optional, for garnish) For added texture
Sauce Ingredients
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp ginger, minced
Instructions
Preparation
- Begin by boiling water in a large pot. Cook the ramen noodles according to the package instructions until they’re tender but remain firm. Once cooked, drain the noodles and set them aside.
- In a medium bowl, combine soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, rice vinegar, minced garlic, and ginger. Mix thoroughly to create a luscious sauce blend.
Cooking
- In a small saucepan, pour in the chicken broth or water and bring it to a simmer over medium heat. Add in your prepared sauce mixture and stir to incorporate the flavors. Allow it to simmer for about 3-4 minutes.
- If you prefer a thicker sauce, dissolve the cornstarch in 2 tablespoons of water and add it to the saucepan, stirring continuously until thickened.
- Take the cooked ramen noodles and add them to the saucepan with the sauce. Toss the noodles to ensure they’re well coated. If desired, stir in the chili paste or sriracha.
- Once evenly coated and heated through, remove from heat. Serve in bowls, garnishing with chopped green onions and sesame seeds.
Notes
Be cautious not to overcook the ramen noodles. For added texture, consider adding stir-fried vegetables. Leftovers can be stored in an airtight container in the fridge for up to three days.