Ingredients:

  • 2 blocks (6 oz) dry vegan-friendly ramen noodles
  • 4 cups water
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp maple syrup
  • 1 tsp sriracha
  • 1 tsp rice vinegar
  • 1 tsp cornstarch
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 2 scallions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Boil 4 cups of water in a medium pot. Add the ramen blocks and cook for exactly 1 minute less than the package directions. Reserve 1/4 cup of the starchy noodle water, then drain and rinse the noodles in cold water to stop the cooking process.
  2. In a small bowl, whisk together the low-sodium soy sauce, dark soy sauce, maple syrup, sriracha, rice vinegar, and cornstarch until the starch is fully dissolved.
  3. Heat the toasted sesame oil in a large skillet or wok over medium heat. Add the minced garlic, grated ginger, and the white parts of the sliced scallions. Sauté for 60-90 seconds until fragrant and lightly golden.
  4. Pour the sauce mixture into the skillet with the aromatics. Stir constantly as it bubbles and thickens. Gradually add the reserved noodle water to create a smooth, velvety consistency.
  5. Add the cooked ramen noodles to the skillet. Use kitchen tongs to toss and lift the noodles repeatedly until every strand is coated in the mahogany glaze. Garnish with scallion greens and toasted sesame seeds before serving.