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Why Make This Recipe
Asian Mushroom Ramen Noodles are a quick and delicious meal that brings comfort and flavor to your table. With tender mushrooms, fragrant garlic, and savory sauces, this dish is packed with umami. It’s not only easy to prepare but also customizable to suit your taste. Plus, it can be made in less than 30 minutes, making it perfect for busy weeknights!
How to Make Asian Mushroom Ramen Noodles
Ingredients:
- 2 packets ramen or other instant noodles (uncooked, discard seasoning)
- 1.5 tbsp vegetable oil (or other neutral flavored oil)
- 400g / 14 oz mushrooms (sliced, any type)
- 2 garlic cloves (minced)
- 2 tsp sesame oil (or more oil)
- 5 green onion stems (shallots/scallions)
- 1 1/4 cups (315 ml) water, plus more as needed
- 1 tbsp dark soy sauce
- 1 tbsp Oyster sauce (or Hoisin)
- 2 tsp Hoisin sauce (or more Oyster sauce)
- 1 tbsp mirin
Directions:
- Mix Sauce ingredients in a small bowl.
- Cut green onion into 5cm/2" lengths. Separate white/pale green part from green part.
- Heat oil in a large skillet over high heat. Add mushrooms and cook for 3 minutes.
- Add the garlic and sesame oil, cooking until mushrooms and garlic are golden.
- Add sauce, give it a quick stir, and add the white part of green onions. Cook for 1 minute until mushrooms are caramelized.
- Push mushrooms to the side to make a big well in the center of the pan.
- Add water then squidge noodle cakes in.
- Cook for 45 seconds, then flip. Cook for another 30 seconds, then break up the noodles.
- Add the green part of green onions and toss well, adding more water if needed to make it saucy.
- Serve immediately!
How to Serve Asian Mushroom Ramen Noodles
Serve the ramen hot, and feel free to add toppings like a soft-boiled egg, extra green onions, or some chili flakes for a bit of heat. The dish is delightful on its own, but these additions can enhance the experience even more.
How to Store Asian Mushroom Ramen Noodles
If you have leftovers, store them in an airtight container in the fridge. They can last for about 2-3 days. Just reheat in a pan or microwave, adding a splash of water to bring back the sauce’s consistency.
Tips to Make Asian Mushroom Ramen Noodles
- Use a mix of different mushrooms for varied textures and flavors.
- Adjust the amount of garlic based on your personal preference.
- If you like it spicier, add some chili oil or fresh chilies when serving.
Variation
You can easily customize this recipe by adding vegetables like spinach, bok choy, or carrots. Adding protein, such as chicken, tofu, or shrimp, will make it even heartier.
FAQs
1. Can I use fresh ramen noodles instead of instant ones?
Yes, you can use fresh ramen noodles! Just adjust the cooking time according to the package instructions.
2. What can I substitute for oyster sauce?
If you don’t have oyster sauce, you can use Hoisin sauce or soy sauce as a substitute, but it will slightly change the flavor.
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3. Is this recipe vegan?
Yes, as long as you use a vegan oyster sauce or skip it entirely, the dish can be easily made vegan.
Enjoy making your Asian Mushroom Ramen Noodles! They are simple, satisfying, and sure to become a favorite in your meal rotation.
Asian Mushroom Ramen Noodles
Ingredients
Main Ingredients
- 2 packets ramen or other instant noodles (uncooked, discard seasoning)
- 1.5 tbsp vegetable oil (or other neutral flavored oil)
- 400 g mushrooms (sliced, any type)
- 2 cloves garlic (minced)
- 2 tsp sesame oil (or more oil)
- 5 stems green onion (shallots/scallions) Cut into 5cm/2" lengths
- 1.25 cups water plus more as needed
- 1 tbsp dark soy sauce
- 1 tbsp Oyster sauce (or Hoisin)
- 2 tsp Hoisin sauce (or more Oyster sauce)
- 1 tbsp mirin
Instructions
Preparation
- Mix sauce ingredients in a small bowl.
- Cut green onion into 5cm/2" lengths, separating the white/pale green part from the green part.
Cooking
- Heat oil in a large skillet over high heat. Add mushrooms and cook for 3 minutes.
- Add the garlic and sesame oil, cooking until mushrooms and garlic are golden.
- Add sauce, give it a quick stir, and add the white part of green onions. Cook for 1 minute until mushrooms are caramelized.
- Push mushrooms to the side to make a big well in the center of the pan.
- Add water then squidge noodle cakes in.
- Cook for 45 seconds, then flip. Cook for another 30 seconds, then break up the noodles.
- Add the green part of green onions and toss well, adding more water if needed to make it saucy.
- Serve immediately!