This dish is a comforting bowl of warm goodness that’s ready in no time. Packed with flavors, the high-protein saucy ramen noodles are both nourishing and satisfying. It’s perfect for busy weeknights or a cozy family dinner with simple, everyday ingredients.
Why You Will Love This High Protein Easy Saucy Ramen Noodles
This recipe is fantastic because it’s easy to prepare and requires minimal cooking skills. You can whip it up in just a matter of minutes. Plus, it’s packed with protein from the tofu and edamame, making it a nutritious option for everyone. The sauce is rich and creamy, bringing everything together in a delightful way. It’s a family-friendly meal that even picky eaters will enjoy.
How to Make High Protein Easy Saucy Ramen Noodles
Making this dish is straightforward and beginner-friendly. Start by preparing your key ingredients, like pressing the tofu. While the noodles are cooking, you can easily whip up the flavorful sauce. Everything cooks in one pan, allowing the flavors to meld beautifully while keeping clean-up quick and hassle-free.
What You Need
Ingredients for High Protein Easy Saucy Ramen Noodles
- 140 g dry instant ramen noodle cakes (about 2 servings, discard seasoning packets)
- 10 oz extra firm tofu (pressed and cubed)
- 1 cup edamame (shelled)
- 2 tbsp nutritional yeast
- 2 tbsp hemp hearts
- 2 tbsp cooking oil (avocado or vegetable oil)
- 1 to 2 cups sliced vegetables or mushrooms (of choice)
- 1 cup vegetable broth or water
- 5 to 7 tbsp soy sauce (adjust to taste)
- 1.5 tsp dark soy sauce (optional for color)
- 2 tbsp cornstarch (add 1 more tablespoon if needed for thickness)
- 2 to 3 tbsp maple syrup or sugar
- 2 tbsp peanut butter (or tahini)
- 2 tbsp rice vinegar (or lemon juice)
- 0.25 tsp ground black pepper
- 0.5 tbsp chili garlic sauce (optional)
- 1 tbsp sesame oil
- 3 cloves garlic (minced)
- chopped scallions (for topping)
- sesame seeds (for topping)
- roasted peanuts or cashews (chopped, for topping)
Step-by-Step
Before doing anything else, press tofu for 15 minutes between paper towels or a clean kitchen towel with something heavy on top like a cast iron pan or heavy book. This removes excess moisture so it crisps properly. After pressing, cut into bite-sized cubes.
In a small bowl, whisk together vegetable broth, soy sauce, dark soy sauce, cornstarch, maple syrup, peanut butter, rice vinegar, pepper, chili garlic sauce, sesame oil, and minced garlic. Whisk vigorously until peanut butter is fully dissolved and no cornstarch clumps remain. If peanut butter won’t blend, microwave sauce for 15 seconds to loosen it, then whisk again. Set aside.
Bring a pot of water to boil over high heat. Add ramen noodles and edamame, cooking for only 1 to 2 minutes. The noodles should be bendable but still very firm and chewy in the center, almost undercooked. This prevents them from turning mushy when they finish cooking in the sauce. Drain noodles and edamame in a strainer and set aside. Running them under cold water stops the cooking and removes excess starch.
While noodles are boiling, heat oil in a large pan or wok over medium-high heat. Add tofu cubes in a single layer. Let them cook undisturbed for 3 to 4 minutes per side until golden and crispy on all sides, about 8 to 10 minutes total. The tofu will stick initially but releases once it develops a golden crust. Remove and set aside.
In the same pan with remaining oil, add vegetables or mushrooms. Sauté for 3 to 4 minutes until tender-crisp. Give the sauce another whisk to redistribute cornstarch, then pour into the pan with vegetables. Let simmer over medium heat for 2 to 3 minutes, stirring constantly to prevent sticking, until sauce starts to thicken and turn glossy. It’s ready when it coats the back of your spoon.
Add drained noodles, edamame, and crispy tofu to the thickened sauce. Toss everything together using tongs or two spatulas. Cook over medium-high heat for about 3 minutes, tossing frequently, until noodles absorb some sauce and sauce clings thickly to everything. Remove from heat and stir in nutritional yeast. Taste and adjust seasoning with more soy sauce, sweetener, or vinegar if needed. Serve immediately in bowls, topped with hemp hearts, sesame seeds, chopped peanuts, and scallions.
How to Serve High Protein Easy Saucy Ramen Noodles
These ramen noodles are delicious served fresh out of the pan. Top them with chopped scallions for a nice crunch and toss on some sesame seeds or crushed peanuts for added texture. They pair wonderfully with a side of steamed broccoli or a simple salad for a complete meal. Enjoy them any night of the week or make them for a cozy weekend lunch.
How to Store High Protein Easy Saucy Ramen Noodles
For any leftovers, allow the noodles to cool first. Store them in an airtight container in the refrigerator for up to three days. Reheating is easy: just add a splash of water or broth and warm them in a pan over low heat. If you want to freeze them, place in a freezer-safe container. Just keep in mind that the texture might slightly change upon reheating.
Recipe Tips
- Pressing tofu is key for a crispy texture; don’t skip this step.
- Adjust the sweetness or saltiness according to your taste by varying the maple syrup and soy sauce.
- Use any vegetables you have on hand to keep things interesting.
- If you prefer less spice, omit the chili garlic sauce.
- For a creamier sauce, add more peanut butter.
Variations & Swaps
- Spicy Version: Add more chili garlic sauce or some sriracha for an extra kick.
- Vegetable Boost: You can add bok choy or spinach for more greens.
- Nut-Free Option: Substitute peanut butter with sunflower seed butter or tahini for a nut-free alternative.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the ingredients in advance and store them separately in the fridge. Cook the noodles and tofu fresh when you’re ready to eat to maintain their texture.
Can I freeze the leftovers?
Freezing is possible, but the texture of the noodles might change upon reheating. Store in a freezer-safe container and consume within a month.
How do I reheat the noodles?
Reheat in a pan over low heat, adding a little water or broth to help revive the sauce and noodles. Stir until heated through.
What can I substitute for tofu?
You can replace tofu with tempeh or chickpeas for a different protein option. Just adjust cooking times accordingly.
What kind of vegetables work best?
Feel free to use any vegetables you enjoy, such as bell peppers, carrots, or snap peas. They all add different textures and flavors to your dish.
High Protein Easy Saucy Ramen Noodles
Ingredients
Main Ingredients
- 140 g dry instant ramen noodle cakes About 2 servings, discard seasoning packets
- 10 oz extra firm tofu Pressed and cubed
- 1 cup edamame Shelled
- 1 cup vegetable broth Or water
- 5 to 7 tbsp soy sauce Adjust to taste
- 1.5 tsp dark soy sauce Optional for color
- 2 tbsp cornstarch Add 1 more tablespoon if needed for thickness
- 2 to 3 tbsp maple syrup Or sugar
- 2 tbsp peanut butter Or tahini
- 2 tbsp rice vinegar Or lemon juice
- 0.25 tsp ground black pepper
- 0.5 tbsp chili garlic sauce Optional
- 1 tbsp sesame oil
- 3 cloves garlic Minced
Toppings
- chopped to taste scallions For topping
- to taste sesame seeds For topping
- to taste roasted peanuts or cashews Chopped, for topping
Instructions
Preparation
- Press tofu for 15 minutes between paper towels or a clean kitchen towel with something heavy on top to remove excess moisture.
- Cut pressed tofu into bite-sized cubes.
- In a small bowl, whisk together vegetable broth, soy sauce, dark soy sauce, cornstarch, maple syrup, peanut butter, rice vinegar, ground black pepper, chili garlic sauce, sesame oil, and minced garlic. Set aside.
Cooking
- Bring a pot of water to boil over high heat. Add ramen noodles and edamame, cooking for 1 to 2 minutes. Drain and run under cold water.
- Heat cooking oil in a large pan over medium-high heat. Add tofu cubes and cook undisturbed for 3 to 4 minutes per side until golden and crispy. Remove from pan.
- In the same pan, add the chopped vegetables or mushrooms and sauté for 3 to 4 minutes until tender-crisp.
- Add the prepared sauce to the pan with vegetables and let simmer for 2 to 3 minutes until it thickens.
- Add drained noodles, edamame, and crispy tofu to the pan and toss to combine. Cook for about 3 minutes until the noodles absorb the sauce.
- Remove from heat, stir in nutritional yeast, and adjust seasoning if needed.
