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Home Noodles

Asian Mushroom Ramen Noodles

By:Nagi
Published:11 Mar '19Updated:13 Nov '20
134 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!

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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
4.98 from 47 votes
Servings4
Tap or hover to scale
Print
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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


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134 Comments

  1. Honey Bee says

    January 21, 2023 at 12:57 pm

    5 stars
    So fantastic and FAST! We added sliced carrots and broccoli florets. We used reconstituted dried porcini mushrooms to amp-up the umami, and to enrich the broth. So yummy!

    Reply
  2. Lauren says

    December 16, 2022 at 11:27 pm

    5 stars
    I tried a bite and it was a little too salty for me (maybe the brand of soy sauce I’m using is a bit saltier than yours?) so I added a splash of honey before absolutely inhaling the entire pot. This was SO good. Tastes like an amazing takeaway. I did cook the noodles separately and used the well to cook some shrimp. Perfect way to add a little extra protein!

    Reply
  3. Eleanor Gibson says

    May 8, 2022 at 12:44 am

    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

    Reply
  4. Treena DVK says

    April 30, 2022 at 9:35 am

    5 stars
    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 ⭐️

    Reply
    • Nagi says

      May 1, 2022 at 11:50 am

      Woo hoo!! Enjoy Treena! N x

      Reply
  5. Bad Kitty says

    March 9, 2022 at 2:33 pm

    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!

    Reply
  6. Mareike says

    December 17, 2021 at 7:36 am

    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.

    Reply
  7. Isoan Corlew says

    November 9, 2021 at 12:34 pm

    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!

    Reply
    • Blork says

      January 5, 2023 at 10:23 am

      4 stars
      Isolan: I made this tonight and anticipated this problem. I got around it by cooking the mushrooms in two batches. It still takes twice as long as expected, but you avoid the frustration of having to boil off that liquid!

      Reply
  8. Shamala says

    August 12, 2021 at 1:46 pm

    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.

    Reply
  9. Kris says

    June 19, 2021 at 11:26 am

    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!

    Reply
  10. Debbie says

    May 31, 2021 at 5:44 am

    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!

    Reply
  11. Jacquie Walters says

    May 7, 2021 at 9:31 pm

    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.

    Reply
  12. Sally says

    April 17, 2021 at 9:59 pm

    5 stars
    Great recipe, used julienned carrots and cabbage in place of mushrooms, worked beautifully

    Reply
  13. Michael Eugene Shaner says

    April 11, 2021 at 9:51 pm

    5 stars
    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

    Reply
    • Romi says

      October 25, 2021 at 8:33 pm

      This recipe doesn’t call for plum sauce though 🙂

      Reply
  14. Didina Gnagnide Angorinie says

    April 9, 2021 at 5:07 am

    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!

    Reply
    • Chloe T says

      January 26, 2022 at 2:22 am

      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.

      Reply
      • Bad Kitty says

        March 9, 2022 at 2:29 pm

        @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?

        Reply
  15. Pamela Burnett says

    April 7, 2021 at 10:34 am

    5 stars
    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 ;>

    Reply
  16. Jade Winfield says

    February 7, 2021 at 12:50 am

    Mine went watery for some reason ☹

    Reply
    • Romi says

      October 27, 2021 at 1:19 pm

      I’d try to cook the noodles separately and in the end just mix it into the sauce. 🙂

      Reply
  17. ingrid marino says

    February 3, 2021 at 4:28 am

    I’ve made quite a few of your recipe’s and all of them were a hit!!! I’m addicted to all of them.

    Reply
    • Nagi says

      February 3, 2021 at 10:51 am

      That’s great to hear Ingrid!! N x

      Reply
  18. Christina Wickman says

    January 30, 2021 at 10:44 am

    5 stars
    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.

    Reply
    • Romi says

      October 27, 2021 at 1:20 pm

      How did you make it into a soup?

      Reply
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