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:
Chinese Lettuce Wraps (San Choy Bow)
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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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.
MADE THIS 3 DAYS AGO….i’VE EATEN NOTHING ELSE… AS A MAIN AS A SIDE …OMG!!!
I love it Malcolm!
Thank you for the recipe. Yum! The sauce tastes good with the noodle and mushroom.
You’re welcome J-Mom, I’m so happy you enjoyed it!!
This was so easy to make and very tasty. Next time I will add ground pork to make it more filling. Thanks Nagi!
I’m so glad you loved it Fe. I do have a couple of recipes like this – one with ground beef and one with chicken, just sub in the pork! – N x
Have a question for you about soy sauce. All I can get where I live unless I drive a good hour is normal soy sauce, LITE soy sauce and sweet soy sauce. Is sweet similar to dark soy?
great
Thanks so much Robert!
Changes to recipe: I used vermicelli pasta 😆🤭 because instant ramen noodles aren’t a staple in my pantry, a mixture of pre-packed exotic mushrooms, and half an onion as I only had 2 spring onions left. Stuck to the recipe as much as possible considering the changes, and as always, flavours were superb!
Hi Nagi – Just curious, what brand of noodles do you use for this recipe? I’m in Australia too 🙂 Thanks!
Hi Joey, Otto Jin – they are in woolworths 🙂
omg, omg! Just made this for dinner tonight. Now I can’t go out for Chinese ever again because this is just so much better than what you get out there! Well done Nagi, you keep impressing me with your magical recipes. x
Wahoo, I’m so glad you loved it that much Miranda! It’s so easy to make at home!
Pretty sure I’ve tried every one of these ramens. The sauce is great and even my 4 yo loves it – though she pretty much only eats the ramen.
My mirin substitute is white wine and 1/2 tsp of sugar.
I’m so glad it’s a hit Beck!
This is such a good recipe, I am absolutely obsessed with it!! It’s so quick to prepare & it’s packed with so much flavor 🤤
I’m so glad you love it!!
Do you think this would work with Soba instead of ramen noodles? My husband isn’t a fan of ramen (I know, crazy).
Hi Jean, Just check the cook time of the noodles and it should work fine!
Hello, I made this dish tonight for a meatless dinner and even though I added 2 Tablespoons of hoisin by mistake instead of 2 teaspoons, I cannot imagine it being any tastier. Absolutely delicious! Thank you!
I’m so glad you loved it even with the extra hoisin! ❤️
Hello from Seattle!
I made your mushroom ramen noodles as a dinner side for a dinner party this weekend and used Lotus brand millet and brown rice ramen noodles I got at Costco…they don’t have the fat/oil of regular ramen noodles and no wheat so it worked better for my guests. Was terrific, thank you!
Awesome Rietta!
Mushroom are my favorite. Thank you so much for the inspiration, can’t wait to try this one out!
I hope you love it!
Wow, Nagi, this is the best sauce ever! I accidentally added too much water, but drank up all the sauce anyway… clearly I have no shame, but this is totally worth it! Lol I didn’t have any oyster sauce, so used extra hoisin and also added extra veggies, and doubled the sauce. Perfect noodle dish for a weeknight treat. Thanks for sharing!
Great to hear Sabrina!! — Nx
Thank you for this wonderful recipe. I made it yesterday according to the recipe and it turned out wonderful. Then I played with it a bit using onion, bacon, red pepper and finishing with snow peas. Amazing. I am a big fan and thank you for all you great posts!
So glad to hear it Peter! You’re welcome 🙂 — Nx
I am going to make this tonight
I love your recipes and have made so many of your dishes will let you know how it turned out
Made this last night with some bbq chicken and it was awesome. Family loved it. Used Chinese cooking wine instead of Mirin. I think it makes all the difference. Give Dozer a hug from Canada.
YUM! Chicken is so good with this. Glad you and the family enjoyed it Mark! N x
You can tell Dozer is NOT HAPPY.what sauce are you talking to glaze the mushrooms?? All three at once or just one at time??
Hi Vera! When the noodle sauce gets added into the mushrooms it caramelises really quickly 🙂 Glazes them! N x
What a miserable git! Go Dozer.Love the soggy puppies.
Dozer sends a big furry hug… N x