Mushroom Ramen Noodles
These mushroom Ramen noodles are a quick, savory meal made with tender button mushrooms, aromatic garlic and ginger, and spring onions, all tossed together with ramen noodles in a rich, umami-packed sauce.
Like my garlic mushroom soup, this is a simple one-pan meal that's perfect for those days when you want something comforting and flavorful without spending a lot of time in the kitchen.
Mushrooms are sautéed until lightly browned before being seasoned with dark soy sauce, oyster sauce, and a splash of vinegar. Ramen noodles then cook right in the same pan, soaking up all those delicious flavors as they soften while still keeping that satisfying springy texture.
If you love soups, try my Thai shrimp noodle soup or Napa cabbage soup, which pack in the same comforting warm, Asian flavors you're looking for.
Quick Look: Mushroom Ramen Noodles
- 🔪 Prep time: 5 minutes.
- 🍳 Cook time: 10–15 minutes.
- 🍜 Servings: 1.
- 🥣 Main ingredients: Ramen noodles, button mushrooms, garlic, ginger, spring onions, soy sauce, and oyster sauce.
- ➡️ Method: Sauté aromatics and mushrooms → brown mushrooms → add sauces → add ramen and water → cook until springy → garnish.
- ⭐ Difficulty: Easy.
- 🥢 Best served with: Chili oil, Japanese sesame salt, extra spring onions, or your favorite Asian-inspired sides.
Jump to:
- Quick Look: Mushroom Ramen Noodles
- What's So Great About the Recipe?
- Recipe Ingredients
- Substitutions & Variations
- How to Make Mushroom Ramen Noodles
- 💭Top Tip
- Tips & Tricks to Nail the Recipe
- How to Serve Mushroom Ramen Noodles
- Troubleshooting and FAQs
- More Comforting Recipes for Winter
- Mushroom Ramen Noodles
What's So Great About the Recipe?
- It's a quick and easy one-pan meal. The noodles cook right in the same pan, soaking up all the sauce.
- It's customizable! You can make it heartier by adding more protein or fiber-rich by adding veggies. I love topping it with my homemade chicken floss or soy cured egg yolks.
- It comes together in under 15 minutes, making it an excellent quick weeknight meal to enjoy on cold winter night.
Recipe Ingredients
Ramen noodles: The main component of the dish, cooked directly in the flavorful sauce.
Button mushrooms: Sliced and sautéed until lightly browned for a rich, savory flavor.
Ginger + garlic: Fresh and minced, for the savory base. Use homemade ginger garlic paste if you have it at hand.
Asian sauces: Dark soy sauce for the color and umami depth, vinegar for a bit of acidity, and some oyster sauce for flavor and subtle sweetness.
Green onions: The white portions are cooked with the mushrooms, while the green tops are used as a garnish. Use remaining green onions to make a quick 10 minute ginger scallion oil that you can store for weeks!
Oil: Any neutral cooking oil, and a dash of sesame oil for the authentic Asian flavor.
See recipe card for quantities.
Substitutions & Variations
- Use shiitake, cremini, oyster, or a combination of mushrooms instead of button mushrooms.
- Use tamari instead of soy sauce and opt for gluten free noodles to make a gluten-free version of the recipe.
- To make spicy mushroom Ramen, add a drizzle of chili garlic oil or chili crisp.
- If you don't have oyster sauce, use the Ramen seasoning packet or homemade Ramen seasoning to bring savory flavor to the dish.
- Add sliced carrots, bok choy, mung bean sprouts, spinach, or other quick-cooking vegetables to bulk up the noodle bowl. I like to add my Air Fryer dehydrated vegetables along with the Ramen noodles.
How to Make Mushroom Ramen Noodles
Step 1: Heat oil in a saucepan and sauté the minced garlic and ginger, sliced green onion whites and mushrooms over medium heat for 2 minutes.
Step 2: Stir to make sure the mushrooms don't stick to the pan and burn. Cook until the mushrooms turn slightly brown.
Step 3: Add the soy sauce, oyster sauce, sesame oil and vinegar. Mix and turn down the heat.
Step 4: Add water or stock and the Ramen noodle cake. Cover and cook for 3 minutes or until the noodles are springy and done.
💭Top Tip
Don't overcook the ramen. Take it off the heat as soon as the noodles are cooked but still have that slightly springy, chewy texture. They'll continue to soften a little from the residual heat.
Tips & Tricks to Nail the Recipe
- Don't overcrowd the mushrooms in the pan if you want them to brown rather than steam.
- Let the mushrooms develop some color before adding the sauces.
- Keep the heat low once you add the noodles so the liquid doesn't evaporate too quickly. Add only enough water to cook the ramen- you can always add a little more if needed.
- For extra flavor, use chicken broth, corn stock or low sodium vegetable broth.
- Don't overcook the noodles. They should retain some springiness. Stir the noodles occasionally so they cook evenly and absorb the sauce.
- Taste before adding extra salt because both dark soy sauce and oyster sauce can be quite salty. Use an infused salt like
- Use extra green onions to make a jar or pickled green onions or freeze them for later. Use my guide about how to freeze and store green onions.
How to Serve Mushroom Ramen Noodles
Serve these mushroom ramen noodles piping hot, straight from the saucepan. The spring onion garnish is all you really need, but you can also sprinkle some Sriracha salt for a spicy finish or a pinch of citrus Kosho for a more tangy, zesty aroma.
Add a soft-boiled egg if you want to make the bowl more substantial. A side of steamed greens, Asian spicy cucumber salad or a simple Korean green onion salad would also pair nicely with the savory noodles.
Troubleshooting and FAQs
Mushrooms release quite a bit of moisture as they cook. If the pan is overcrowded, they can steam instead of brown. Give them enough space and let them cook until their moisture evaporates and they begin developing color.
Feel free to use rice noodles, egg noodles or even Udon noodles if you want to. Ramen noodles cook quicker and are easily available, which is why I used them for this recipe.
More Comforting Recipes for Winter
Looking for other recipes like this? Try these:
If you tried this mushroom Ramen noodles or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Mushroom Ramen Noodles
Ingredients
- 1 Ramen noodle without the seasoning
- 1 teaspoon dark soy sauce
- ½ teaspoon vinegar
- 1 cup button mushrooms sliced
- 1.5 teaspoon oyster sauce
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- ½ teaspoon sesame oil
- 1 green onion
Instructions
- Heat a little oil in a saucepan over medium heat.
- Add minced garlic, minced ginger, and the sliced white portions of the green onion.
- Sauté until fragrant.
- Add the sliced button mushrooms and cook until they soften and turn slightly brown.
- Add dark soy sauce, sesame oil, oyster sauce, and a little vinegar. Stir to combine.
- Turn the heat down to low.
- Add the ramen noodle cake and enough water to cook the noodles.
- Cook on low heat until the ramen is cooked through but still slightly springy.
- Stir occasionally so the noodles cook evenly and absorb the sauce.
- Garnish with the sliced green portions of the spring onion.
- Serve immediately.
Notes
- Let the mushrooms brown slightly before adding the sauces for deeper flavor.
- Add only enough water to cook the noodles.
- Keep the heat low once the ramen is added.
- Cook the noodles just until they are tender but still have some springiness.
- Taste before adding extra salt, as dark soy sauce and oyster sauce can already be quite salty.
- Add chili oil, sesame seeds, or a cooked egg for additional toppings.
