Check out your new favorite ramen noodle recipe – Asian Mushroom Ramen Noodles! Simple, quick and extremely tasty, it is a versatile side dish for all Asian dishes.
This is the mushroom version of the beef and chicken ramen noodles that have quickly become 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 going to dip it in a pot with the packet seasoning mix and add chopped veggies – STOP! You can make this ramen so much better – with very little effort.
Mix the seasoning packet. Make a simple 4-ingredient Asian sauce. And add this ↓↓↓↓ (THIS being caramelized mushrooms….)
Just by looking at these mushrooms you know it will be a very tasty dish, right??
What do you need
There are very few ingredients in there – and basically no chop. (5 stab wounds on a bunch of green onions barely counts as chopping)
Don’t let the short ingredient list fool you. This 4-ingredient Asian sauce is terrific – a deep, intense salty flavor with a touch of sweetness. If you doubt me, read some of the reviews of the Quick Asian Beef Ramen Noodles that use the same sauce!
Chinese cooking wine, dry sherry or for a non-alcoholic sub, just replace the water with chicken broth!
How to make this quick ramen noodle recipe
The key to this recipe is to sauté the mushrooms until golden brown, then add the asian sauce glaze the mushrooms. This flavor runs through the entire dish, and it’s this recipe’s secret to turning instant ramen into an amazing dish that can’t stop eating!
Once done, I use my usual quick and easy technique of pushing the mushrooms to the edge, adding water and then cook the noodles in the same pan. Instant ramen noodles only take 2-3 minutes to cook.
No need to bother cooking the noodles separately. Instant ramen noodles are designed to be dummy-proof so this recipe is very forgiving – you can mix them up, add more water, overcook them and they’ll still be fine!
The dish is ready when the noodles are tender and the sauce has reduced to a shiny sauce that coats the noodles and mushrooms. Totally worthy of a slurp!
What to serve with Asian mushroom noodles
I’m sharing today’s ramen noodle recipe as Asian accompaniment because I realized recently that I was short in this area. It is very versatile and goes well with any Asian cuisine, including Chinese, Thai and Vietnamese. Here are some ideas.
As an accompaniment
Try it on the side of a Asian marinated chickenlike:
Or an Asian salmon or prawn/prawn dish such as Japanese Salmon, Miso Marinated Salmon, Asian Chilli Garlic Shrimp, or Chinese Steamed Ginger Shallot Fish.
Prepare a meal with smaller dishes
Or have a meal with dishes usually served at a banquetlike:
To turn this recipe into a meal by adding more veggies and a protein, I suggest switching to the Chicken and Veggie Ramen Noodles Recipe. Follow these instructions, but use mushrooms in place of some of the vegetables called for in this recipe. 🙂
Asian Mushroom Ramen Noodles
Watch how to do it
Watch how to make instant ramen better than you ever imagined!
Asian Mushroom Ramen Noodles
Preperation: 5 minutes
To cook: ten minutes
Total: 15 minutes
Tap or hover to scale
Video recipe above. A quick side dish of Asian ramen noodles with caramelized garlic mushrooms with a hint of sesame! Don’t let this 4-ingredient sauce fool you – once it hits the pan, it transforms completely. 4 as a side, 2 as a main course (add more vegetables!)
Combine sauce ingredients in a small bowl.
Cut the green onion into 5cm lengths. Separate the white/pale green part from the green part.
Heat the oil in a large skillet over high heat. Add the mushrooms and cook for 3 minutes.
Add garlic and sesame oil, cook until mushrooms and garlic are golden brown.
Add sauce, stir quickly. Add the white part of the green onions. Cook for 1 minute until the mushrooms are caramelized.
Push the mushrooms to the side to make a large well in the center.
Add water then add the noodle cakes.
Cook 45 seconds, then flip. Cook for 30 seconds then break up the noodles.
Add the green part of the green onions and mix well, adding more water if needed to make it crispy.
2. Sesame oil – Use toasted sesame oil if you have it, otherwise untoasted is fine (brown sesame oil = toasted, yellow/transparent = untoasted)
3. Dark soy sauce has a darker color and more intense flavor than all-purpose, light soy sauce. If you can’t find it, any soy sauce is fine here, but the color of the sauce will be lighter.
4. Oyster sauce – I’ve noticed vegetarian oyster sauce in supermarkets lately! Can sub with more Hoisin.
5. Mirin – a sweet Japanese cooking sake which is a very common ingredient in Japanese cuisine, also widely used by other Asian cuisines. Can be found in most supermarkets or Asian grocery stores. Can be accompanied by Chinese cooking wine, dry sherry.
Non-alcoholic submarine: use 1/2 cup water + 3/4 cup low sodium chicken broth (instead of 1 1/4 cups water) and skip the Mirin.
6. Total cooking time for noodles should be per pack. Add a little more water if the noodles need more time.
7. Scaling Recipe up (click portions and drag) – use a larger pan. Can break noodle cakes if needed to fit.
8. Food per serving.
calories: 289callus (14%)Carbohydrates: 34g (11%)Protein: 8g (16%)Fat: 14g (22%)Saturated fat: 7g (44%)Polyunsaturated fats: 3gMonounsaturated fat: 2gSodium: 560mg (24%)Potassium: 368mg (11%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 150UI (3%)Vitamin C: 5.4mg (7%)Calcium: 17mg (2%)The iron: 0.8mg (4%)
Don’t miss the collection of Ramen noodle recipes!
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