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Asian Mushroom Ramen Noodles

A comforting and satisfying dish that blends tender ramen noodles with earthy mushrooms and savory sauces, perfect for busy weeknights or cozy weekends.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 packets ramen or other instant noodles, uncooked (discard seasoning) Any type of instant noodles can be used.
  • 1.5 tbsp vegetable oil (or other neutral-flavored oil) This oil helps to sauté the mushrooms.
  • 400 g mushrooms, sliced (any type) Choose your favorite variety of mushrooms.
  • 2 cloves garlic, minced Freshly minced for the best flavor.
  • 2 tsp sesame oil (or more oil) Adds a rich sesame flavor.
  • 5 stems green onion Shallots/scallions for garnishing.
  • 1.25 cups water, plus more as needed Adjust as necessary for cooking the noodles.
  • 1 tbsp dark soy sauce Provides depth of flavor.
  • 1 tbsp oyster sauce (or hoisin) Can substitute with hoisin if needed.
  • 2 tsp hoisin sauce (or more oyster sauce) For added sweetness and flavor.
  • 1 tbsp mirin A Japanese rice wine for cooking.

Method
 

Preparation
  1. Start by mixing all the sauce ingredients (dark soy sauce, oyster sauce, hoisin sauce, and mirin) in a small bowl.
  2. Cut the green onion into 5cm (2-inch) lengths, separating the white/pale green parts from the green tops.
Cooking
  1. In a large skillet, heat the vegetable oil over high heat.
  2. Add the sliced mushrooms to the skillet and cook for about 3 minutes, stirring occasionally.
  3. Combine the minced garlic and sesame oil into the skillet and cook until both mushrooms and garlic are golden brown, about 2 minutes.
  4. Add the prepared sauce mixture into the skillet along with the white parts of the green onions, cooking for an additional minute.
  5. Push the mushroom mixture to the side of the skillet to create a well in the center.
  6. Pour the water into the well and squish the noodle cakes into the skillet, cooking them for 45 seconds before flipping.
  7. Gently break apart the noodles with tongs or a fork after cooking for an additional 30 seconds.
  8. Mix in the green parts of the green onions and adjust with a splash of water if necessary.
  9. Serve the Asian Mushroom Ramen Noodles hot and enjoy.

Notes

Use fresh vegetables to enhance flavor. Store leftovers in an airtight container in the fridge for up to three days. Make it spicy with red pepper flakes or Sriracha. For a protein boost, consider adding chicken, shrimp, or tofu.