Asian Mushroom Ramen Noodles (Printer-Friendly)
Quick ramen noodles with caramelized mushrooms glazed in a savory Asian sauce, perfect as a versatile side or light meal.
# What You'll Need:
→ Noodles
01 -
2 packets instant ramen noodles, uncooked, seasoning discarded
→ Vegetables
02 -
14 oz (400 g) mushrooms, sliced
03 -
5 green onions (scallions), cut into 2-inch (5 cm) lengths, separated into white and green parts
04 -
2 garlic cloves, minced
→ Oils
05 -
1.5 tbsp vegetable oil or neutral-flavored oil
06 -
2 tsp toasted sesame oil
→ Sauce
07 -
1 tbsp dark soy sauce
08 -
1 tbsp oyster sauce
09 -
2 tsp hoisin sauce
10 -
1 tbsp mirin
→ Liquids
11 -
1 1/4 cups (10 fl oz / 315 ml) water, plus more as needed
# Steps to Follow:
01 -
Combine dark soy sauce, oyster sauce, hoisin sauce, and mirin in a small bowl and set aside.
02 -
Heat vegetable oil in a large skillet over high heat. Add sliced mushrooms and cook for 3 minutes until they begin to brown.
03 -
Add minced garlic and toasted sesame oil to the skillet. Cook until mushrooms and garlic are golden and fragrant.
04 -
Pour in the prepared sauce and stir briefly. Add the white parts of the green onions and cook for 1 minute to caramelize the mushrooms.
05 -
Push the mushrooms to one side of the skillet to create a well in the center. Pour in 1 1/4 cups of water and add the ramen noodle cakes. Cook for 45 seconds, flip the noodles, and cook an additional 30 seconds. Break up the noodles with a spatula.
06 -
Add the green parts of the green onions to the noodles. Toss well, adding more water if necessary to keep the sauce glossy and coating the noodles. Serve immediately.
# Extra Suggestions:
01 -
Use toasted sesame oil for best flavor, but untoasted is acceptable.
02 -
Mirin may be substituted with Chinese cooking wine or dry sherry; for a non-alcoholic option, replace water with low sodium chicken broth and omit mirin.
03 -
Instant ramen noodles cook quickly; adjust water and cooking time as needed.