• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

  • My RecipeTin
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Soups
    • One Pot
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cake recipes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • ✨Party✨
  • Collections
  • About
    • Me
    • Free Recipe Books
    • Contact
    • eBooks
      • The Food Photography Book
      • Chicken Wings Cookbook
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Noodles

Asian Mushroom Ramen Noodles

By:Nagi
Published:11 Mar '19Updated:13 Nov '20
106 Comments
Recipe v Video v Dozer v

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.

This is the mushroom version of the Beef and Chicken Vegetable Ramen Noodles which have rapidly become firm reader favourites!

Close up of Asian Mushroom Ramen Noodles in a black skillet, fresh off the stove

“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….)

Close up of caramelised Asian Mushrooms for Asian Mushroom Ramen Noodles

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!

Ingredients in Asian Mushroom Ramen Noodles

After traditional Japanese ramen noodle soup?

If traditional Japanese ramen is what you’re after, you’ll need to head over to my mother’s website RecipeTin Japan. She’s shared Japanese Ramen Noodles with the broth made from scratch, and quick and easy traditional ramen using sort-of instant ramen. SO GOOD!

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!

How to make Asian Mushroom Ramen Noodles

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!

Asian Mushroom Ramen Noodles being tossed with wooden spoons

Asian Mushroom Ramen Noodles in a white bowl, ready to be eaten

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. Here are some ideas.

As a side dish

Try it on the side of this 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 an Asian salmon or prawn/shrimp dish such as Japanese Salmon, Miso Marinated Salmon, Asian Chilli Garlic Prawns or Chinese Steamed Ginger Shallot Fish.

Make a meal out of smaller dishes

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


Asian Mushroom Ramen Noodles
Watch how to make it

Watch how to make instant ramen taste better than you ever imagined!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Close up of Asian Mushroom Ramen Noodles in a black skillet, fresh off the stove

Asian Mushroom Ramen Noodles

Author: Nagi
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Mains, Side
Asian
5 from 35 votes
Servings4
Tap or hover to scale
Print
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!)

Ingredients

  • 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

SAUCE:

  • 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)

Instructions

  • 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!

Recipe Notes:

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.

Nutrition Information:

Calories: 289cal (14%)Carbohydrates: 34g (11%)Protein: 8g (16%)Fat: 14g (22%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 560mg (24%)Potassium: 368mg (11%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 150IU (3%)Vitamin C: 5.4mg (7%)Calcium: 17mg (2%)Iron: 0.8mg (4%)
Keywords: Asian Mushroom Noodles, Asian Mushrooms
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Don’t miss 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
  • Chow Mein Ramen Noodles –  the faster way to make Chow Mein

Life of Dozer

Washed both Dozer and his toys today. He was not happy about either event.

Dozer toys laundry

Previous Post
Oven Baked Chicken Breast
Next Post
Chicken Curry

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Thai Chicken Peanut Noodles in a bowl, ready to be eaten

12 Minute Thai Chicken Peanut Noodles (mince)

Chinese Noodle Soup in a white bowl, ready to be served

Chinese Noodle Soup

Close up of Mie Goreng in a bowl, ready to be eaten

Mie Goreng (Mee Goreng – Indonesian noodles)

More Noodles

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




106 Comments

  1. ingrid marino says

    January 22, 2021 at 6:11 am

    Can I add bok choy and other vegetables to this recipe?

    Reply
  2. Tricia Gaunt says

    January 10, 2021 at 2:37 pm

    Had fresh ramen noodles I wanted to try using, cooked them while browning the mushrooms and only added a dash of water with them to the pan. Turned out great👌

    Reply
  3. Nat says

    November 20, 2020 at 4:04 am

    5 stars
    Just whipped this up for a quick lunch and wow! It was so tasty and so simple. I’m excited to try adding some more veggies too. Will definitely be making this regularly!

    Reply
  4. Lela says

    November 5, 2020 at 1:50 pm

    5 stars
    Had to let you know this recipe was fantastic.!!
    Actually all of your recipes are great! Made this with oyster mushrooms from farmers market. Absolutely divine. can’t wait to make again! PS. Love Dozer and always checking out what he is up to. Thanks

    Reply
  5. Tracie says

    September 22, 2020 at 8:37 pm

    5 stars
    Another delicious recipe Nagi! I added capsicum and carrot and served for 2 as a main. Will definitely make this again. Thanks!

    Reply
  6. Reham says

    August 24, 2020 at 9:20 pm

    5 stars
    Can’t thank enough Nagi, I kind of mixed this recipe with the chicken ramen by adding shredded cabbage and carrots to this one in addition to the mushrooms, it turned great,so tasty and satisfying.

    Reply
  7. Tiffany says

    July 11, 2020 at 9:14 am

    5 stars
    Hi Nagi! I found your website one day when I tried to figure out what to do with extra mushrooms and I am so happy I did! This recipe is so amazing! I have made it maybe 10 times now. My husband and I go crazy for it! I had some extra zucchini from the garden and I turned them into noodles and added them to the pan! Since they produce a lot of water I added one ramen noodle that soaked it up. It was so delicious and a great way to use up my zucchini and mushrooms. Thank you!!

    Reply
  8. Emma says

    July 2, 2020 at 7:35 am

    Hi, Nagi. I make Gluten free/soy free Kecap Manis as I have food sensitivities to both. Could I use this in place of dark soy sauce in this recipe?

    Reply
    • Nagi says

      July 3, 2020 at 6:32 am

      Absolutely! What a great idea Emma 🙂 N x

      Reply
      • Emma says

        July 3, 2020 at 7:11 am

        Thank you, Nagi.

        Reply
  9. Hilary Peacock says

    June 29, 2020 at 4:43 am

    5 stars
    Great vegetarian recipe, if you use vegetarian oyster sauce as I did. First time I have cooked dry noodles in with the vegetables. Substituted the mirin for some sherry / white vinegar combination with a sprinkle of sugar. Really yummy textures and flavours, felt authentically Asian. Will save recipe and use again. Thank you.

    Reply
    • Nagi says

      June 29, 2020 at 6:52 pm

      That’s awesome Hilary!! N x

      Reply
  10. Heather says

    June 27, 2020 at 8:54 pm

    Definitely only serves two as a main! Was worried about overcooking, so stuck to times carefully – however would have preferred the noodles a bit softer

    Reply
    • Nagi says

      June 29, 2020 at 7:42 pm

      Hi Heather – yes this serves 4 as a side and 2 as a main. If you found the noodles too hard, you may need to just increase the heat a little and cook a fraction longer – N x

      Reply
  11. Stacey says

    June 20, 2020 at 1:28 pm

    5 stars
    Hey! I made your dish with a little twist by adding chicken with red, green peppers with fresh herbs & spicy. Also I made a second dish with shrimp. Thank you for your recipe it was delicious everyone enjoyed it.

    Reply
    • Nagi says

      June 21, 2020 at 9:42 am

      Sounds perfect Stacey! N x

      Reply
  12. Stacey says

    June 20, 2020 at 1:26 pm

    Hey I made your dish with a little twist by adding chicken with red, green peppers with fresh herbs & spicy

    Reply
  13. Sonja says

    June 18, 2020 at 10:05 am

    5 stars
    This was the first recipe i have made since joining your newsletter and it was amazing! It had a great flavors and was highly satisfying with all the mushrooms.

    I’m adding this to my new favorites.

    Thank you for the recipe and for sharing Dozier with us too.

    Thank

    Reply
    • Nagi says

      June 18, 2020 at 11:52 am

      That’s great ti hear Sonja, thanks so much! N x

      Reply
  14. Nina says

    June 16, 2020 at 8:46 am

    5 stars
    This is an awesome recipe. Full of flavors and so easy to make. My vegetarian daughter asks me to make this again. Thank you, Nagi! You’re the best! 💕

    Reply
  15. Andrea Tomes says

    June 9, 2020 at 7:38 am

    Thank you For the the combination Of ingredients ! I did put my own spin on it but it was delicious !

    Reply
  16. Brianna Hart says

    June 9, 2020 at 2:22 am

    Im curious as to what type of mushrooms you used for the recipe?!

    Reply
    • Nagi says

      June 9, 2020 at 9:43 am

      Hi Brianna, I used button mushrooms here but you could really use any! N x

      Reply
  17. Abigail Pope says

    June 5, 2020 at 4:35 am

    Question: If I want to use Sun Noodle ramen (https://sunnoodle.com/shop/) which is “fresh” can I still follow the same instructions, or should I boil them separately and add to the mushroom once cooked? They recommend not to boil in the same broth (https://sunnoodle.com/our-noodles/noodle-care/) — I am interested in using these noodles for a higher quality taste and texture than dry instant ramen. Your advice on how to use fresh ramen in this recipe is much appreciated. Thanks!

    Reply
    • Nagi says

      June 5, 2020 at 12:27 pm

      Hi Abigail, sorry this recipe is better with dried noodles the way it’s written. If you want to use fresh noodles, I would cook them prior and skip the water in the recipe. Add the sauce to the pan and the cooked noodles, toss to cook for 30 seconds. N x

      Reply
  18. EJ says

    May 27, 2020 at 9:40 pm

    Hi Nagi!

    We’re new to your site but have made two AHMAZING recipes and are HOOKED!

    Curious what brand Mirin you use. Some have sugar and some don’t. I’d honesty prefer a more natural product without corn syrup and the like. Also, if I put purchase one without sugar, do I just add some sugar to the recipe?? Help!

    Thank you 😊 And you’re amazing for sharing your recipes and this site and being so available to us all -it has to be hard work! ❤️ You truly are a gem!

    Reply
  19. Mike says

    March 11, 2020 at 10:44 am

    5 stars
    This could have been great, but the next time I make it I’m going to have to do it at a lower temp. I’m still not sure if it’s my stovetop, or if it’s the altitude I currently live in, but any recipe asking for high heat simply burns immediately. And that’s what happened here. Thr mushrooms were fine, but as soon as the garlic hit the pan it started to turn black. Didn’t give the mushrooms any time to cook more, and gave me little time to react to put the sauce in -which also immediately burned.

    But all that is seriously not on the recipe, cause even past the bitter taste, I could tell the flavor would have been great. So I’m giving it 5 stars anyway.

    I did make a few small tweeks, but none that would have caused it to spin out of control, like the heat level did:

    1: I used a higher quality Udon type instant noodle; only a single brick, because they’re denser. This tacked on, maybe, an extra minute or so to the cook time, because the noodles are thicker, but that’s when you shpuld think about adding a slight bit more water, so the sauce doesn’t reduce too fast. The Udon came out great though, maybe better than I’ve ever made them, per package instructions.

    2. I put 2 tsp of Sambal Obelek and an eyed amount of red pepper flake into the sauce mixture, since I like things spicy.

    3. When I put the water in I also threw in a mix of peas, small dice carrots and sweet corn. This was for a bit more color, texture and veggie content.

    4. I added some sesame seeds to the top when I plated, for contrast, both texture and color.

    5. And unnecessary addition, probably, I threw some slices of pork tenderloin I made last night, lightly coated in some Katsu sauce, into a hot pan with a 1 to 1 mix of oil and butter. The katsu carmelized while the pork warmed through. Took about a minute per side, but was pretty awesome on top of the noodles.

    Reply
    • Sue says

      April 26, 2020 at 9:29 am

      5 stars
      Hey Mike, sometimes the trick is to add the garlic when the mushrooms are a light golden color and there is still “water” from the mushrooms in the pan. I did mine on about an 8 out of 10 heat and it was AMAZING!!

      Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Developed by Zao © RecipeTin Eats 2021 · All Rights Reserved Back to Top