Sweet and Spicy Noodles
Look, sometimes you want a meal that’s quick, doesn’t require a culinary degree, and actually tastes like something you’d order at a restaurant. These sweet and spicy noodles are exactly that – a total lifesaver when you’re hungry but don’t want to spend hours in the kitchen.
The beauty of this recipe is its flexibility. Tofu, chicken, whatever protein you’ve got hanging out in your fridge? It’ll work. Got some random veggies that need using? Throw them in. This isn’t some precious, delicate dish that falls apart if you make a substitution.
What makes these noodles sing is the sauce – a perfect balance of sweet, spicy, and tangy that’ll make your taste buds do a little dance. And the best part? You probably have most of these ingredients already sitting in your pantry.
What You’ll Need
- 2 servings uncooked ramen “bricks”
- 1/2 lb extra firm tofu
- Chopped cabbage
- 3/4 cup vegetable broth
- 3-4 tbsp soy sauce
- 1.5 tbsp cornstarch
- 2-3 tbsp maple syrup
- 1/2 tbsp gochujang
- 1 tbsp rice vinegar
- Chopped scallions
- Sesame seeds
Steps
- Mix all sauce ingredients in a bowl until well incorporated.
- Boil water and half-cook noodles so they’re still chewy.
- Heat a pan and sauté tofu until lightly golden and crisp.
- Add sauce to the pan and simmer on medium heat.
- Mix sauce again to prevent starch from sticking.
- Add noodles and cook on medium-high until sauce thickens.
- Season with salt to taste.
- Garnish with sesame seeds and scallions.
Substitutions That Actually Work
- No gochujang? Use sriracha or any hot sauce
- Maple syrup swap: honey or brown sugar
- Tofu isn’t your thing? Chicken, shrimp, or tempeh work great
Making It Diabetes-Friendly
Use a low-sugar sweetener and reduce overall sauce quantity. Choose whole grain or shirataki noodles for lower glycemic impact.
Tips & Storage
- Store in airtight container for 2-3 days
- Reheat with a splash of broth to revive sauce
- Pro tip: Make extra sauce and keep in fridge for quick meals
