Mushroom Ramen Noodles


How to make Mushroom Ramen Noodles

– 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.


– 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


– 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)


– 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.

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