Brown Rice Ramen: I’ve also done this with the Lotus Foods brown rice ramen from Costco – if you want to use these (or any rice noodle) reduce the amount of chicken or veg broth to 1 cup, and cook the noodles by boiling in a separate pot. After the noodles have been boiled and drained, just fold them into the pan with the sauce. This will prevent it from getting too sticky. (This method is what you’ll see in the video.) If you do use the Lotus foods brown rice ramen, I’d suggest cooking 3 noodle bricks (7.5 ounces total).
Better Than Bouillon: Using this broth base dissolved into water, instead of regular broth, has a HUGE impact on the flavor. It just tastes way better. Highly recommend using this for your broth if you have it / can find it! I keep a jar in my fridge at all times!
Other Proteins: This would also work with ground chicken instead of tofu.
Leftovers: The noodles will absorb some of the broth as it sits in the fridge, so you can add a little water to loosen it up after reheating if you want it saucier / brothier.
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