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!
“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!
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!
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. Here are some ideas.
As a side dish
Try it on the side of this an Asian marinated chicken, such as:
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:
-
Chinese Lettuce Wraps (San Choy Bow)
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Potstickers or Gyoza
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!
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Asian Mushroom Ramen Noodles
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:
Nutrition Information:
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.
sounds great! There isn’t oyster sauce for Hosin sauce available . Do you have a recipe to make a sub at home? No Wostershire either
OMG one of the best ever Nagi! So quick and delicious and will def be on high rotation in our house. Thank you. You are a ⭐️
Woo hoo!! Enjoy Treena! N x
Delicious! I used only two scallions (personal preference because I don’t love onions) and added Chinese broccoli. I cooked the noodles separately because I wanted to control the amount of water, which I used only about 1/4 to 1/2 cup, then added the noodles at the end and mixed. Such a simple recipe with so few ingredients and fast to make. Thank you!
I was making ramen noodles with mushrooms regularly so I wasn’t that motivated. But Wow, don’t let that be your excuse!
The sauce and the process made a big difference. We loved it, and I’m not sorry I had to buy the unfamiliar Asian condiments because this recipe will become a favorite.
My husband and I loved this recipe. I will definitely be making it again.
One problem I had was that it took a lot longer to cook because the mushrooms released a lot of water and I did not now what to do with that. So I ‘boiled’ them until the water was almost gone so they could at least get a little brown.
Thank you!
Nagi………….. Just made this for hubby’s late breakfast and it was a HIT!!! I combined this recipe with Chicken Vegetable Ramen Noodle recipe of yours. Omitted the chicken. To overcome the watery portion I just added corn flour, than it becomes saucy and shiny.
Loved this recipe! Very , thank you for sharing! I think I accidentally added too much water which caused it to be less flavorful than I would have liked, but at least I know what to do different next time!
Love this recipe! So quick and simple for a weeknight dinner. I did decrease the amount of mushrooms though but that’s just personal preference, flavours were great!
Just made this quick Friday night dinner. It was delicious, I added a few more veggies. Will definitely be making this again.
Thanks Nagi for a quick, super easy and tasty Friday night dinner.
Great recipe, used julienned carrots and cabbage in place of mushrooms, worked beautifully
I needed more mushrooms, as I was shy on available quantities, mistakenly thought I’d get by. Nope. Too, I was out of Plum Sauce. Boo.
My tip? Gather ALL the ingredients, substitute nothing!
In a word? #Tasty
This recipe doesn’t call for plum sauce though 🙂
I didn’t make this recipe exactly, but I experimented with the sauce and found something interesting. I basically did the first part of the recipe but without garlic and green onions (I can’t eat allium, I know, it’s sad), white wine instead of rice wine (next I’ll try red) plus some dried thyme and black pepper; then I finished it as a pasta dish, with parmesan (60 gr), cooking water (one ladle-ful) and pasta (180 gr, for 2). It was definitely tasty and didn’t really taste Chinese, even though I had to use my homemade hoisin sauce instead of oyster sauce; the sauce just gave it background complexity which would normally be given by onion and garlic. It needed some finishing touches, but it was great and I will try it again when I have some mushrooms. I have some ideas for “Italianizing” the base sauce.
Thanks!
You did not make this recipe at all. You made pasta. It doesn’t taste Chinese because you made an Italian pasta dish with hoisin sauce.
@Didina Gnagnide Angorinie: You cooked an entirely different recipe with none of the standard Chinese ingredients and then say it “didn’t really taste Chinese”? Because it wasn’t a Chinese dish that you made. You made pasta! You didn’t even make this recipe, so why bother leave a comment?
I never leave comments because I’m more of a lurker on websites but I have to say that this recipe is awesome! I have been craving noodles for a while but never found the right recipe but this one is it! It tastes awesome! I plan to add it to my usual rotation and noodle myself into a food coma ;>
Mine went watery for some reason ☹
I’d try to cook the noodles separately and in the end just mix it into the sauce. 🙂
I’ve made quite a few of your recipe’s and all of them were a hit!!! I’m addicted to all of them.
That’s great to hear Ingrid!! N x
Excellent flavors that I incorporated into a ramen soup by adding homemade hot chicken stock. Added fresh slices of ginger and poured into bowls with
young snow peas. Absolutely delicious.
How did you make it into a soup?