2 dry instant ramen noodle cakes (about 2 servings)

1 cup extra-firm tofu, vegetables, or mushrooms (optional add-ins)

2 tbsp soy sauce (regular, plus optional 1 tsp dark soy for depth)

1 tbsp sweetener (sugar or maple syrup)

1 tbsp rice vinegar (or white vinegar or lemon juice)

1 tsp cornstarch

1/2 cup water or vegetable broth

1/4 tsp ground pepper

1 tsp chili garlic sauce or hot sauce (optional)

1 tsp sesame oil

2 cloves garlic, minced

2 tbsp chopped scallions (for garnish)

1 tsp sesame seeds (for garnish)

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Whisk together soy sauce, sweetener, vinegar, cornstarch, water or broth, pepper, and optional chili sauce in a bowl until smooth and cornstarch is dissolved.
Bring a pot of water to a boil, cook ramen noodles slightly less than package instructions, then drain and rinse under cold water.
In a pan over medium-high heat, lightly sauté chosen add-ins (tofu, mushrooms, or vegetables) until just tender.
Re-whisk the sauce (cornstarch may settle), pour into the pan, and simmer until glossy and thickened.
Add noodles to the sauce, tossing gently until evenly coated and heated through.
Serve immediately, garnished with chopped scallions and sesame seeds.

For gluten-free, use tamari and gluten-free noodles.
Adjust sweetness or spice to taste.
Double the sauce for extra vegetables or protein add-ins.
Store leftovers in an airtight container for up to 3 days; reheat with a splash of water or broth.