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:
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:
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Chinese Lettuce Wraps (San Choy Bow)
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Potstickers or Gyoza
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.
Greetings Nagi,
Thank you for sharing this radical recipe!
I treat myself to my favorite things on Sunday evenings, before the wild west of the work week starts, and this dish has now become a staple while I kick back and enjoy a movie.
I am beyond grateful for you making my days awesome and for sharing your legendary culinary skills with the world.
Stay wonderful.
Didn’t have enough sauce on it when finished. I put shrimp in it. Would that have made a difference? I’ll do 1 1/2 sauce next time. May try adding more to the leftovers and see how it goes.
Nagi, I made this tonight and it’s was fabulous as usual. A lot of oohing and ahhing going on at the table.
Wonderful.
Also, I made the baked ratatouille from your fantastic cookbook last night and it was unbelievably good. One of our new favorites. Thank you for all of your recipes and the good work that you do. xx
This is literally my grandson’s all-time favorite dish. He’s been eating it since before he was two and now he’s in kindergarten and still asks for it constantly. I modified it for the kids by cooking the mushrooms, garlic, and onions first and then setting them aside and then finishing the recipe and only adding the mushrooms onions for the people who will eat them lol. He refers to them as “brown noodles” and he will tell you how much he loves them. I have a hilarious collage of him eating them with gusto over the years but not sure if I can post images here. Thank you!
Delicious x Was hard not to eat the mushrooms before adding the noodles the sauce is delicious x Wow best mushrooms I’ve ever had x Can’t wait to try your other recipes thanks for sharing x
Excellent! It felt and tasted authentic. I was weary about the flavor profile, but it all came together. I am making it again this week.
I used a lot of different Asian mushrooms.. My daughter and I loved it. The mix of the sauces is so good. I would have never thought of adding ramen and water and cooking it together. It was my first Asian dish I cooked and it was so easy.
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!
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!
Absolutely loved this recipe! Made it this evening and super easy and fast. Added some sliced brocoli and had no mirim (shockingly neither did our small town shop…) so substituted with rice wine vinegar and sugar which seemed to do the trick. Will be adding this to the favourite meals list
Sooooo delish! I added edemame too for extra protein 🙂
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
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 ⭐️
Woo hoo!! Enjoy Treena! N x
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!
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.
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!
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!
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.
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!
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!
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.