Some really simple ingredients you’ll need for the sauce:
Note: You can double the sauce recipe if you intend to use a lot more vegetables and other ingredients!
To give your noodles a little extra spiciness, I also added some of my homemade chili garlic sauce, but you can use any hot sauce you like.
THE SAUCE AND OTHER INGREDIENTS
The sauce is very straightforward and very easy to modify to your own taste preferences!
PREPARING AND COOKING THE NOODLES
Tips for chewy noodles:
- I prefer to undercook my noodles because we’ll be simmering them in the sauce afterwards.
- You can cook the noodles for about two minutes less than what the package says, or until they’re still firm to the bite.
- After cooking, you can choose to run them under water to help stop the cooking process, but I prefer to add the noodles straight to the sauce so they can better absorb the flavors.
- I advise prepping everything and making sure the sauce is ready in the pan before cooking the noodles if you want to add them straight to the sauce.
My go to: instant ramen
I bought my usual instant ramen noodles without any sauce packets, so I used those.
There are from the brand Koka and I purchase them in packs of 5. They’re made of wheat so if you’d like a gluten-free alternative, I highly recommend these brown rice ramen noodles.
You can also find a similar wheat ramen noodle alternative here. (affiliate link)
However, you are free to substitute other noodles of your choice; they just won’t be ramen noodles anymore!
The noodles are partially cooked but still quite chewy after I cook them in a pot with water.
In this manner, even after cooking the noodles in the sauce, I still get chewy noodles!
To keep the noodles chewy and prevent overcooking, I remove the water. If you’d like, you can also wash them in cold water. However, I would much rather just toss them into the sauce afterwards.
