Mushrooms and Ramen Noodles Recipe

Mushrooms and Ramen Noodles is made with earthy wild mushrooms, tender soaked noodles, savory spices, and a rich knob of butter. The result is a glossy, umami-packed dish featuring seared mushrooms that offers a satisfying chew in every bite. It is the ultimate quick meal for a busy weekday lunch and makes a perfect savory dinner for two.

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Mushrooms and Ramen Noodles Ingredients

1 packet Instant Ramen Noodles: Any flavor. You will use both the dried noodle block and the seasoning packet included.
Warm Water: Sufficient quantity to submerge the noodles for soaking.
1 pound (450g) Wild Mushrooms: Sliced. Varieties like Shiitake, Oyster, or Maitake offer a meatier texture than standard button mushrooms.
Vegetable Oil: For frying at high temperatures.
1 tablespoon Butter: Unsalted or salted. This creates a rich, silky finish that coats the noodles.

How To Make Mushrooms and Ramen Noodles

Soak the noodles: Place the dry block of instant ramen noodles into a bowl of warm water. Let them soak for 5 minutes. This technique hydrates them just enough to be pliable without becoming mushy. Drain thoroughly.
Sear the mushrooms: Heat the vegetable oil in a cast-iron skillet over high heat. Add the sliced wild mushrooms and the contents of the ramen flavor packet. Stir-fry vigorously for 3 minutes until the mushrooms are browned, crisp on the edges, and the seasoning has caramelized around them. Transfer the mushrooms to a separate plate.
Fry the noodles: Add the butter to the hot skillet. Once melted, toss in the drained noodles. Fry them for 1 minute to coat them in the butter and crisp them slightly.
Combine the ingredients: Return the cooked mushrooms to the skillet with the noodles. Toss everything together until well combined and heated through. Serve immediately.

Recipe Tips

Soak the Noodles: Soaking the noodles instead of boiling them is the secret to this recipe. It prevents the noodles from becoming waterlogged and ensures they retain a satisfying “al dente” chew when finished in the pan.
Use a Cast Iron Skillet: A cast-iron skillet is essential for this dish. It retains high heat, allowing the mushrooms to sear and caramelize quickly rather than steaming in their own juices.
Clean Mushrooms Carefully: Avoid washing wild mushrooms with water, as they act like sponges and will become soggy. Wipe them clean with a damp cloth or brush to ensure they brown properly in the pan.
Finish with Butter: Do not skip the butter finish. It emulsifies with the salty ramen seasoning to create a silky glaze that coats the noodles perfectly.

What To Serve With Mushrooms and Ramen?

This savory noodle dish pairs well with simple proteins to make it a fuller meal. A crispy fried egg placed on top allows the runny yolk to mix with the butter sauce for added richness. For a fresh contrast, serve with a side of steamed bok choy or garnish with plenty of fresh scallions and a drizzle of chili oil for a spicy kick.

How To Store Leftovers Mushrooms and Ramen?

Refrigerate: Allow the noodles to cool completely before transferring them to an airtight container. They will keep in the refrigerator for up to 2 days.
Reheat: Reheat gently in a skillet over medium heat with a splash of water to loosen the noodles and restore the texture.

Mushrooms and Ramen Noodles Nutrition Facts

Calories: ~380 kcal
Fat: 18g
Carbohydrates: 45g
Protein: 10g
Nutrition information is estimated per serving based on 2 servings.

FAQs

Can I use regular button mushrooms?

Yes, you can. However, wild mushrooms (like oyster or maitake) have a lower water content and provide a meatier texture and nuttier flavor that stands up better to the salty seasoning packet.

Do I have to use the flavor packet?

The packet provides the salt and umami for the dish. If you prefer less sodium, use half the packet or season with soy sauce and garlic powder instead.

Can I add extra protein?

Absolutely. Leftover rotisserie chicken, tofu cubes, or shrimp can be tossed in during the final minute of cooking to warm through.