Asian Mushroom Ramen Noodles
A quick and delicious meal packed with umami flavors, perfect for busy weeknights.
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!
Notes
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. If you have leftovers, store in an airtight container in the fridge for 2-3 days. Reheat in a pan or microwave, adding a splash of water to restore sauce consistency.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 10gFat: 20gSaturated Fat: 3gSodium: 800mgFiber: 3gSugar: 5g
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