Simple noodle dishes inspired by Asian-style sides are some of the most satisfying meals to make at home. These Asian Mushroom Ramen Noodles turn basic instant ramen into a flavorful, comforting bowl that feels far from ordinary.
This recipe is fast, versatile, and incredibly tasty, making it a great side dish or light main for busy days. It delivers big flavor without complicated steps.
Instant ramen is affordable and convenient, but it doesn’t have to rely on the packet seasoning alone. With just a few simple upgrades, it can be transformed into something much more delicious.
Rich, savory mushrooms bring depth and a hearty texture that instantly elevates the noodles. You can tell just by looking at them that serious flavor is happening.
Once you try ramen prepared this way, it’s hard to go back. It’s quick, cozy, and a smarter way to enjoy a pantry staple.
Asian Mushroom Ramen Noodles
Simple noodle dishes inspired by Asian-style sides are some of the most satisfying meals to make at home. These Asian Mushroom Ramen Noodles turn basic instant ramen into a flavorful, comforting bowl that feels far from ordinary.
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
Step-By-Step Instructions
Please leave a star rating and comment to let us know how you liked this recipe!
Notes
- Instant or Ramen Noodles – You can use any instant noodles, including ramen or 2-minute noodles. Most brands and styles work well. Avoid extra-large ramen packets unless you break them in half so they fit in the pan. Discard the seasoning packets.
- Sesame Oil – Toasted sesame oil is ideal for deeper flavor, but regular (untoasted) sesame oil works too. Brown sesame oil is toasted; pale yellow/clear sesame oil is untoasted.
- Dark Soy Sauce – Dark soy sauce has a deeper color and stronger flavor than light or all-purpose soy sauce. If unavailable, regular soy sauce can be used, though the sauce will be lighter in color.
- Oyster Sauce – Vegetarian oyster sauce is now widely available. You can also substitute with extra hoisin sauce.
- Mirin – A sweet Japanese cooking rice wine commonly used in Asian cooking. Found in many supermarkets or Asian grocery stores. Substitute with Chinese cooking wine or dry sherry.
Non-alcoholic option: Use 1/2 cup water plus 3/4 cup low-sodium chicken stock or broth (instead of 1 1/4 cups water) and omit the mirin. - Noodle Cooking Time – Follow the package directions. Add a splash more water if the noodles need extra time to soften.
- Scaling Up – If increasing the recipe, use a larger skillet. Noodle blocks can be broken in half to help them fit if needed.
Let us know if you liked this recipe. Try the other recipe categories as well!
Skip to Recipe