This Mushroom Ramen Noodles recipe is for those days when you want real flavor, minimal effort, and something that feels just a little special, even if it starts with instant noodles.
I first made this mushroom ramen on one of those rainy evenings where I was too lazy (and cozy) to think, but still wanted something hot, slurpy, and comforting. It started with instant noodles, some leftover mushrooms, and whatever was hanging out in the fridge. What ended up happening though, was I made a dish that was so delicious and warming, that I end up craving it regularly now. It’s amazing what you can do with just a handful of ingredients and a really good sauce.
If I had to list everything I adore about this recipe, here’s what I would say:
- How fast it comes together.
- It’s SO flavorful. Golden, caramelised mushrooms, crunchy bits of capsicum, spring onions for freshness, and noodles that soak up every drop of that soy-oyster-ketchup combo.
- No fancy prep, no long list of steps, just some real, satisfying food you can make in under 30 minutes.
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Mushroom Ramen Noodles Ingredients
- Noodles: Instant ramen or any quick-cook noodles work great here. Stick to your favorite brand—just cook and drain as per the instructions.
- Veggies: Sliced mushrooms (button, cremini, or oyster all work), green capsicum for crunch, and spring onions (both white and green parts) for freshness.
- Aromatics & Oil: Garlic adds depth, while cooking oil helps sauté everything to golden perfection. A drizzle of toasted sesame oil at the end ties everything together.
- Sauce: A simple mix of dark soy sauce, oyster sauce (or mushroom sauce for a vegetarian version), ketchup, vinegar, and a dash of crushed black pepper.
Frequently Asked Questions
Button mushrooms are the easiest to find and work beautifully here, but you can use cremini, shiitake, or oyster mushrooms for a meatier texture and more umami.
Just swap the oyster sauce for a mushroom-based sauce or more vegan soy sauce. Check that your noodles are egg-free too!
You can prep the sauce and chop the veggies in advance, but the noodles are best made fresh so they stay springy and don’t get soggy.
You can toss in bok choy, carrots, baby corn, bell peppers, or even spinach—this is a flexible recipe, so use what you have.
Richa’s Top Tips
- Don’t crowd the mushrooms: Give them space in the pan so they sear instead of steaming. This is how you get that beautiful golden caramelisation and umami depth.
- Make the sauce first: Mix your sauce ingredients before you start cooking. Things move quickly once you fire up the pan, and having it ready helps everything come together seamlessly.
- Use high heat: This is a fast stir-fry style recipe, high heat helps veggies stay crisp and mushrooms develop flavour without turning soggy.
- Break up the noodles: Flip the noodles once in the pan, then break them gently with tongs or a spatula so they mix well with the veggies and soak up all that sauce.
Serve Mushroom Ramen Noodles With
Storage Tips
- Refrigeration: Store any leftovers in an airtight container in the fridge for up to 2 days. The noodles will soften over time, but the flavours deepen, making it even more satisfying the next day.
- Reheating: Reheat in a pan or microwave with a splash of water to loosen things up. Toss gently to avoid breaking the noodles too much.
- Avoid freezing: This recipe doesn’t freeze well—the noodles and mushrooms can become rubbery once thawed.
Customisation Ideas
- Make it vegan: Just swap out the oyster sauce for mushroom sauce and a vegan soy sauce. Skip any egg additions and you’re good to go.
- Add protein: Tofu, paneer, or even a handful of cooked chickpeas can turn this into a more substantial meal.
- Switch up the veggies: Bell peppers, baby corn, bok choy, shredded cabbage, or spinach all work well. Use what you have.
- Play with spice: Add a spoon of chilli oil or a sprinkle of red chilli flakes if you like your ramen with some kick.
- Change the noodles: This works great with soba, udon, or even rice noodles if that’s what you’ve got on hand.
This mushroom ramen is the kind of weeknight magic that happens when comfort meets convenience. It’s cozy, flavourful, and comes together with a handful of pantry sauces and whatever veggies you have on hand. Perfect for those evenings when you want something warm, satisfying, and a little indulgent—without spending hours in the kitchen.
If you give this recipe a try, I’d love to see it! Tag me over on Instagram @my_foodstory nothing makes me happier than seeing your versions come to life.
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Mix sauce ingredients in a bowl and set aside.
1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon ketchup, 1 teaspoon crushed black pepper, 1 teaspoon vinegar
Heat oil in a large skillet over high heat. Add mushrooms and cook for 3 minutes. Add the garlic, capsicum and cook until mushrooms and garlic are golden. Add sauce, give it a quick stir. Add spring onion whites. Cook for a minute until mushrooms are caramelised. Push mushrooms to the side to make a big well in the centre.
1 ½ tablespoons cooking oil, 400 grams mushrooms, 2 teaspoons finely chopped garlic, ½ cup green capsicum sliced, 5 spring onion whites
Add cooked noodles, cook for 45 seconds, flip. Cook for 30 seconds and break the noodles. Add spring onion greens and toss well. top it with sesame oil and serve.
2 packets ramen or other instant noodles, 5 spring onion greens, 2 teaspoons toasted sesame oil
- Any brand of instant noodles like ramen or 2 minute noodles work well in this recipe.
Calories: 114kcal, Carbohydrates: 9g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Sodium: 429mg, Potassium: 469mg, Fiber: 2g, Sugar: 4g, Vitamin A: 390IU, Vitamin C: 23mg, Calcium: 35mg, Iron: 1mg
This article was researched and written by Harita Odedra.
myfoodstory.com (Article Sourced Website)
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