Asian Mushroom Ramen Noodles #vegetarian #dinner

Asian Mushroom Ramen Noodles #vegetarian #dinner

Meet your new most loved ramen noodle formula – Asian Mushroom Ramen Noodles! Basic, quick and incredibly scrumptious, this is an adaptable side dish for any Asian nourishment. This is the mushroom rendition of the Beef and Chicken Vegetable Ramen Noodles which have quickly become firm peruser top choices!

Moment ramen is efficient, adaptable and snappy to get ready. Be that as it may, in case you're considering plonking it into a pot with the parcel flavoring blend and including some slashed veggies – STOP! You can make that ramen taste so much better – with almost no exertion.

A brisk Asian ramen noodle side dish with caramelized garlic mushrooms with a trace of sesame! Try not to give this 4 fixing a chance to sauce trick you - when it hits the skillet, it totally changes. 4 as a side, 2 as a primary (include more veggies!)

Also Try Our Recipe : Pumpkin Risotto with Goat Cheese

Asian Mushroom Ramen Noodles #vegetarian #dinner


  • 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)


  1. Mix Sauce ingredients in a small bowl.
  2. Cut green onion into 5cm/2" lengths. Separate white/pale green part from green part.
  3. Heat oil in a large skillet over high heat. Add mushrooms and cook for 3 minutes.
  4. Add the garlic and sesame oil, cook until mushrooms and garlic are golden.
  5. Add Sauce, give it a quick stir. Add white part of green onions. Cook 1 minute until mushrooms are caramelised.
  6. Push mushrooms to the side to make a big well in the centre.
  7. Add water then squidge noodle cakes in.
  8. Cook 45 seconds, then flip. Cook 30 seconds then break up the noodles.
  9. Add green part of green onions and toss well, adding more water if needed to make it saucy.
  10. 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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