Asian Mushroom Ramen Noodles

This Asian Mushroom Ramen Noodles recipe takes simple instant ramen and turns it into something truly special with caramelised mushrooms and a rich, flavourful Asian sauce. It’s quick to make, full of umami, and perfect as a side for any Asianinspired meal or even as a satisfying light main by adding extra veggies or protein.

I first made this during a hectic week with limited time and ingredients but still wanted something delicious and comforting. Now it’s a staple I return to often because it feels like a treat but comes together effortlessly.

Ingredients

• Instant ramen noodles: Two packets of instant ramen noodles without the seasoning packets for convenience and that chewy texture that cooks very fast
• Vegetable oil: One and a half tablespoons of neutral vegetable oil to help brown mushrooms perfectly choose fresh oil without offflavors
• Mushrooms: Four hundred grams of sliced mushrooms any variety works cremini or shiitake add great earthiness, and fresh firm mushrooms cook better
• Garlic: Two cloves of garlic minced crucial for that aromatic base and enhancing the umami of mushrooms
• Sesame oil: Two teaspoons of sesame oil for toasty, nutty notes toasted sesame oil is preferred but untoasted is fine if that’s what you have
• Green onions: Five green onion stems cut into pieces the white parts add savory bite early, green parts bring freshness at the end
• Water: One and a quarter cups of water to cook the noodles in the pan and create a sauce that coats everything
• Dark soy sauce: One tablespoon dark soy sauce giving deep color and intensity if unavailable use regular soy sauce for a lighter colour and flavor
• Oyster sauce: One tablespoon oyster sauce which adds sweet, briny richness or substitute hoisin sauce for a vegetarian twist
• Hoisin sauce: Two teaspoons hoisin sauce contributes mild sweetness and complexity to balance the savory notes
• Mirin: One tablespoon mirin the sweet Japanese rice wine that rounds out the sauce beautifully or swap for dry sherry or Chinese cooking wine nonalcoholic options include chicken broth with water

Instructions

Sauté the Mushrooms:

Heat vegetable oil in a large skillet over high heat until shimmering. Add the sliced mushrooms and cook without stirring for about three minutes. This lets them brown nicely and develop caramelized edges which is the flavour heart of the dish.

Add the Garlic and Sesame Oil:

Add the minced garlic and drizzle the sesame oil over the mushrooms. Stir or toss often and cook until the mushrooms are golden and the garlic fragrant but not burnt, approximately two to three minutes.

Add the Sauce and Green Onion Whites:

Mix all sauce ingredients in a bowl. Pour the sauce over the browned mushrooms, stirring to coat everything evenly. Add the white parts of green onions then cook for one more minute allowing the sauce to reduce slightly and glaze the mushrooms creating a shiny, flavorful coating.

Prepare the Noodles in the Same Pan:

Push the mushrooms to the side of the skillet to create a well in the centre. Pour in the water and place the noodle cakes in the liquid. Let it sit for 45 seconds, then flip the noodles and cook for another 30 seconds. Break apart the noodles gently with a spoon or spatula letting them cook fully in the sauce and water.

Finish and Toss with Green Onion Tops:

Add the green parts of the green onions and toss everything well. Add a splash more water if needed to loosen the sauce or ensure noodles are fully cooked and coated. Serve immediately while glossy and hot.

The mushrooms are by far my favorite ingredient here. Their caramelisation creates a texture and flavor that elevate instant ramen to something memorable. I have shared this recipe with friends who swear by it as a quick fix that doesn’t compromise taste. One night while cooking this for a casual dinner, the aroma of garlic and soy brought everyone into the kitchen for a taste test before the meal was even on the table.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet or microwave adding a splash of water to revive the sauce and noodles without drying out.

Ingredient Substitutions

If you lack oyster sauce or want a vegetarian version, increase hoisin sauce and add a dash of soy sauce to maintain complexity. Mushrooms can be swapped for shiitake, cremini, or button depending on availability and desired texture. When mirin is unavailable, dry sherry or a mix of chicken broth and water can fill in nicely.

Serving Suggestions

This ramen noodle dish works wonderfully as a side to Asian inspired mains like Thai turmeric chicken, crispy Chinese char siu pork, or miso glazed salmon. For a heartier meal, toss in sautéed greens, bean sprouts, or a soft boiled egg on top.

This ramen elevates instant noodles into a rich umami dish ready in about 15 minutes. Serve glossy and hot for best texture and flavor.

Common Recipe Questions

→ Can I use other mushrooms for this dish?

Yes, any sliced mushrooms like shiitake, cremini, or button will work well and offer varied textures and flavors.

→ What if I don't have mirin?

Substitute with Chinese cooking wine, dry sherry, or for a non-alcoholic option, replace water with chicken broth to maintain flavor balance.

→ How do I avoid mushy noodles?

Cook the noodles directly in the skillet with water, briefly and stirring gently. Adding water gradually prevents overcooking and ensures they stay tender yet firm.

→ Can this be made vegetarian?

Yes, use vegetarian oyster sauce or replace with extra hoisin sauce, and ensure the noodle brand used is free from animal-derived ingredients.

→ What dishes pair well with Asian mushroom noodles?

They complement Asian marinated chicken, steamed fish, or a variety of small dishes like dumplings and lettuce wraps for a balanced meal.