Raise your hand if you survived college eating Ramen soup. When money is tight, it’s one of those cheap, tasty, quick, and easy foods that filled our bellies at some point in our lives. I always keep several packages on hand in the pantry. Yes they are filled with sodium, it’s basically a salty bowl of noodle soup but if you have a teenager in the house, it’s a much better alternative to something thats loaded with sugar. Those ramen packets keep forever and come in handy when your craving a warm-you-from-the-inside-out, fill-your-belly kind of snack. Ramen soup is great in a pinch but let’s elevate it into something much tastier by adding a few ingredients from the fridge to make a delicious asian inspired side dish for just a few pennies.
If you regularly cook asian foods you will most likely have all the ingredients needed to make the tasty sauce for these noodles.
Toss in some sliced mushrooms and green onions and you have a lip smackingly delicious, asian inspired side that comes together in just a few short minutes!
Make Sauce:
In a small bowl combine, Sesame oil, dark Soy sauce, Oyster sauce, Hoisin sauce, and Mirin. Stir and set aside.
Stir Fry:
Heat vegetable oil in a wok or large skillet over medium heat.
When oil is hot add sliced mushrooms. Cook until the mushrooms release their liquid and liquid cooks off, about 4-5 minutes.
Add minced garlic and cook until fragrant, about 1 minute.
Add reserved sauce, stirring to coat and combine with the mushrooms.
Stir in the green onions.
Break up ramen noodles and discard seasoning packets.
Add the ramen noodles and water to the wok. Stir to combine.
Increase heat and bring the mixture to a boil. Stir and simmer for 3-4 minutes or until the noodles are soft and they have soaked up most of the sauce.
Serve immediately garnished with a few sliced green onions.
A HUGE shout out to Nagi at recipetineats.com for providing me with the inspiration for this wonderfully tasty, easy to make side dish! Since I discovered the recipe, these noodles regularly appear on our table all the time! It’s so easy to make, it’s so very affordable, and it has an utterly delectable sauce that will have you slurping up these noodles! If I have cooked chicken on hand I add it make this a complete meal, but my favorite meal is to serve these delectable noodles with my all time favorite Wickedly Good Chinese Oven Roasted Sticky Spareribs. The ribs cook up in the oven, giving you plenty of time to whip up these tasty noodles to serve alongside with them.
Juicy, sticky, delectable, finger licking good ribs served up with a side of slurp ’em up noodles…an easy to make, delicious asian inspired meal. It’s one of our favorites! You’re gonna love it!!! Guaranteed!!!
Mushroom Ramen Noodles
Equipment
- Wok or large skillet
Ingredients
- 2 packets Ramen noodles, any flavor
- 16 oz mushrooms, sliced
- 2 cloves garlic, minced
- 6 stalks green onions, sliced
- 1 ⅓ cups water
- 1 tbsp vegetable oil
For the sauce:
- 1 tsp Sesame oil
- 1 tbsp dark Soy sauce
- 1 tbsp Oyster sauce
- 2 tbsp Hoisin sauce
- 1 tbsp Mirin
Instructions
Make Sauce:
- In a small bowl combine, Sesame oil, dark Soy sauce, Oyster sauce, Hoisin sauce, and Mirin. Stir and set aside.
Stir Fry:
- Heat vegetable oil in a wok or large skillet over medium heat.
- When oil is hot add sliced mushrooms. Cook until the mushrooms release their liquid and liquid cooks off, about 4-5 minutes.
- Add minced garlic and cook until fragrant, about 1 minute.
- Add reserved sauce, stirring to coat and combine with the mushrooms.
- Stir in the green onions.
- Break up ramen noodles and discard seasoning packets. Add the ramen noodles and water to the wok. Stir to combine.
- Increase heat and bring the mixture to a boil. Stir and simmer for 3-4 minutes or until the noodles are soft and they have soaked up most of the sauce.
- Serve immediately garnished with a few sliced green onions.
Did You Make This?
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