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:
- 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!
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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.
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.