Meet your new favourite ramen noodle recipe – Asian Mushroom Ramen Noodles! Simple, fast and extremely tasty, this is a versatile side dish for any Asian food.
“We can never have enough ramen noodle recipes!”
Asian Mushroom Ramen Noodles
Instant ramen is economical, versatile and quick to prepare. But if you’re thinking of plonking it into a saucepan with the packet seasoning mix and adding some chopped veggies – STOP! You can make that ramen taste so much better – with very little effort.
Toss the seasoning packet. Make a simple 4 ingredient Asian sauce. And add this ↓↓↓↓ (THIS being caramelised mushrooms….)
You know just by looking at those mushrooms that this is going to be one seriously tasty dish, right??
What you need
There’s very few ingredients in this – and basically no chopping. (5 knife strikes on a bunch of green onions barely counts as chopping)
Don’t let the short list of ingredients fool you. This 4 ingredient Asian sauce is terrific – a deep, intense savoury flavour with a touch of sweet. If you doubt me, read some of the feedback on the Quick Asian Beef Ramen Noodles which uses the same sauce!
Substitute for Mirin?
Chinese Cooking Wine, dry sherry or for a non alcoholic sub, just switch the water for chicken broth!
How to make this quick ramen noodle recipe
The key to this recipe is sautéing the mushrooms until golden, then adding the Asian Sauce which glazes the mushrooms. This flavour carries through the whole dish, and it’s the secret in this recipe to transform instant ramen into an amazing dish that’s Can’t-Stop-Eating-It great!
Once that’s done, I use my usual quick and easy technique of pushing the mushrooms to the edge, adding water then cooking the noodles right there in the same skillet. The instant ramen noodles take a mere 2 to 3 minutes to cook.
No need to bother cooking the noodles separately. Instant ramen noodles are built to be dummy proof so this recipe is highly forgiving – you can toss ’em around, add more water, cook ’em too long and they’re still going to be fine!
The dish is ready when the noodles are soft and the sauce has reduced down to a glossy sauce that coats the noodles and mushrooms. Totally slurp-worthy!
What to serve with Asian Mushroom noodles
I’m sharing today’s ramen noodle recipe as an Asian side dish because it dawned on me recently that I’m short in that area. It’s very versatile and will pair well with any Asian food, including Chinese, Thai and Vietnamese. Try it on the side of an Asian marinated chicken, such as:
- Chinese Char Siu chicken
- Thai marinated Chicken or Southern Thai Tumeric Chicken
- Thai Coconut Chicken
- Sticky Chicken Drumsticks with Chinese Plum Sauce
Or make a meal out of dishes usually served as part of a banquet, such as:
- Egg Foo Young
- Chinese Lettuce Wraps (San Choy Bow)
- Potstickers or Gyoza
- Thai Satay Chicken
- Asian Chilli Garlic Shrimp/Prawns
To transform this recipe into a meal by adding more vegetables and a protein, I suggest popping over to the Chicken and Vegetable Ramen Noodles recipe. Follow those directions, but use mushrooms in place of some of the vegetables called for in that recipe.
– Nagi x
The Ramen Noodle recipe collection
- Caramelised Asian Mushroom Ramen Noodles – this recipe. Caramelised mushrooms tossed through ramen noodles in a sweet savoury Asian sauce
- One Pot Chicken and Vegetable Ramen Noodles – loads of hidden veggies!
- Quick Asian Beef Ramen Noodles – with caramelised ground beef
- Ramen Noodle Salad with Creamy Sesame Peanut Dressing – terrific for work lunchboxes
Asian Mushroom Ramen Noodles
Watch how to make it
Watch how to make instant ramen taste better than you ever imagined!
Asian Mushroom Ramen Noodles
Recipe video above. A quick Asian ramen noodle side dish with caramelised garlic mushrooms with a hint of sesame! Don’t let this 4 ingredient sauce fool you – once it hits the pan, it completely transforms. 4 as a side, 2 as a main (add more veggies!)
- 2 packets ramen or other instant noodles (, uncooked, discard seasoning (Note 1))
- 1.5 tbsp vegetable oil ((or other neutral flavoured oil))
- 400g / 14 oz mushrooms (, sliced (any type))
- 2 garlic cloves (, minced)
- 2 tsp sesame oil ((or more oil) (Note 2))
- 5 green onion stems ((shallots/scallions))
- 1 1/4 cups (315 ml) water, plus more as needed
- 1 tbsp dark soy sauce ((Note 3))
- 1 tbsp Oyster sauce ((or Hoisin, Note 4))
- 2 tsp Hoisin sauce ((or more Oyster sauce))
- 1 tbsp mirin ((Note 5))
- 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, cook until mushrooms and garlic are golden.
- Add Sauce, give it a quick stir. Add white part of green onions. Cook 1 minute until mushrooms are caramelised.
- Push mushrooms to the side to make a big well in the centre.
- Add water then squidge noodle cakes in.
- Cook 45 seconds, then flip. Cook 30 seconds then break up the noodles.
- Add green part of green onions and toss well, adding more water if needed to make it saucy.
- Serve immediately!
1. Instant or Ramen Noodles – Make this recipe with any instant noodles like ramen or 2 minute noodles. Any brand or type is fine here, though avoid the extra large ramen packets because you’ll struggle to fit two in the pan (though you could break them). Discard seasoning packet.
2. Sesame oil – Use toasted sesame oil if you’ve got it, otherwise untoasted is fine (brown sesame oil = toasted, yellow / clearish = untoasted)
3. Dark Soy Sauce has a darker colour and more intense flavour than all purpose and light soy sauce. If you can’t find it, any soy sauce is fine here but the sauce colour will be lighter.
4. Oyster Sauce – I’ve noticed vegetarian oyster sauce in the supermarkets lately! Can sub with more Hoisin.
5. Mirin – a sweet Japanese cooking sake that is a very common ingredient in Japanese cooking, also used widely by other Asian cuisines. Found in most large supermarkets, or at Asian grocery stores. Can sub with Chinese cooking wine, dry sherry.
Non alcoholic sub: use 1/2 cup water + 3/4 cup low sodium chicken stock/broth (instead of 1 1/4 cups water) and skip the Mirin.
6. Total cook time for noodles should be per packet. Add a touch more water if noodles need longer.
7. SCALING recipe up (click servings and slide) – use a larger skillet. Can break noodle cakes if necessary to fit.
8. Nutrition per serving.
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