Asian Mushroom Ramen Noodles

This Asian Mushroom Ramen Noodles recipe transforms simple instant ramen into a rich, flavorful dish with caramelised mushrooms and a luscious umami sauce. It's a quick and satisfying side that also works well as a light main when you add more veggies or protein. Effortlessly elevating pantry staples, this recipe offers a perfect balance of savory depth, slight sweetness, and a touch of sesame aroma that keeps me coming back.

I first tried this recipe on a hectic weeknight and was amazed at how fast it came together yet tasted restaurant quality. Now it’s a staple whenever I crave something comforting but quick.

Ingredients

• Instant ramen noodles: Two packets discarding the seasoning packet lets you control the flavor and sodium
• Vegetable oil: a neutral oil works best to sauté mushrooms without overpowering the sauce
• Sliced mushrooms: 400 grams any variety works but cremini or shiitake add extra depth and meaty texture
• Garlic: Two cloves minced essential for that garlicky punch that complements the mushrooms
• Toasted sesame oil: Two teaspoons adds a wonderful nutty aroma if unavailable use untoasted rather than skip
• Green onions: Five separated into white and green parts white parts provide mild onion flavor cooked in while the green parts add freshness at the end
• Water: 1 1/4 cups enough to cook noodles in the pan and help reduce sauce
• Dark soy sauce: One tablespoon brings a rich salty sweetness
• Oyster sauce: One tablespoon deepens the umami flavor vegetarian oyster sauce is a fine substitute
• Hoisin sauce: Two teaspoons for a touch of sweetness and complexity
• Mirin: One tablespoon a sweet Japanese cooking wine that rounds out the sauce if unavailable you can substitute with dry sherry or Chinese cooking wine or a non alcoholic option by replacing water with low sodium chicken broth

Instructions

Sauté the Mushrooms:

Heat vegetable oil in a large skillet over high heat until shimmering. Add the sliced mushrooms and cook for about 3 minutes. Stir frequently until they start to brown nicely. This step builds the savory foundation of the dish.

Add Garlic and Sesame Oil:

Stir in the minced garlic together with sesame oil. Continue cooking the mushrooms and garlic until both are golden and fragrant. Garlic should not burn so watch the heat carefully here.

Glaze Mushrooms with Sauce and Cook Onions:

Pour in the prepared Asian sauce mixture and give everything a quick stir to coat the mushrooms. Add the white parts of the green onions. Cook for 1 minute until the mushrooms caramelize and the sauce thickens slightly intensifying flavor.

Make a Well and Add Noodles:

Push the mushrooms to one side of the skillet creating a large space. Pour in the water then gently press the noodle cakes into the liquid. Let this sit for 45 seconds then turn the noodles over carefully and cook for another 30 seconds. This softens the noodles in the flavorful liquid.

Break and Toss Noodles:

Use a spatula or tongs to break up the noodles into smaller strands. Toss everything together adding the green parts of the scallions. Add a splash more water if needed to loosen the sauce until glossy and coats the noodles beautifully.

Serve Immediately:

Enjoy the noodles hot for best texture and flavor. The sauce should cling to the mushrooms and noodles creating a slurp worthy dish.

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It reminds me of sitting around the kitchen table sharing big bowls of ramen with friends on chilly nights.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove or microwave with a bit of water or broth to loosen the sauce and revive the noodles' texture. Avoid freezing cooked noodles as they tend to become mushy.

Ingredient Substitutions

If you don’t have oyster sauce use hoisin sauce alone or vegetarian versions found in many supermarkets. Dark soy sauce can be replaced with regular soy sauce but expect a lighter color and slightly less depth. Mirin can be swapped with dry sherry Chinese cooking wine or a combo of broth and water for a non alcoholic alternative. Sesame oil is key for flavor so try not to skip it even if you substitute toasted with untoasted.

Serving Suggestions

Serve these mushroom ramen noodles alongside Asian marinated chicken like Char Siu or Thai Turmeric Chicken for a complete meal. They also pair beautifully with seafood dishes such as Miso Salmon or Chilli Garlic Prawns. For a banquet style meal offer with potstickers lettuce wraps or satay chicken to round out the table.

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Caramelize the mushrooms well and serve the noodles hot for the best texture and flavor. Add extra vegetables or protein to make it a heartier main if desired.

Frequently Asked Questions About Recipes

→ Can I use other types of noodles instead of instant ramen?

Yes, you can substitute any quick-cooking noodles like 2-minute noodles, but avoid large ramen cakes as they may not fit well in the pan.

→ What can I use if I don't have mirin?

Mirin can be replaced with Chinese cooking wine, dry sherry, or a non-alcoholic substitute by mixing water with low-sodium chicken broth.

→ How do I ensure mushrooms caramelize properly?

Cook mushrooms over high heat with oil, garlic, and sesame oil until they turn golden brown, stirring occasionally to avoid burning.

→ Is toasted sesame oil necessary for this dish?

Toasted sesame oil adds a deeper nutty flavor, but untoasted sesame oil can be used if that’s what you have on hand.

→ Can I add vegetables or protein to this dish?

Yes, adding vegetables or proteins like chicken or shrimp can make it a complete meal; just adjust cooking times accordingly.