Mushroom Noodles

Mushroom Noodles are a quick and tasty way to use instant noodles, because you have all the flavors you love from a ramen noodle recipe. Everything comes together in under 15 minutes and is made with pantry staples like ramen noodles, mushrooms, tamari, sesame oil and vegan ground beef crumbles. A keeper that the whole family will enjoy, I tell you even pickiest eaters will eat this. This is a really great dish that taste better than any takeout.

Why these are the best Mushroom Noodles

I don’t hold back: the result you get when making these Mushroom Noodles is so good.

So fast to make, but the taste reminds me of a restaurant.

The texture is on point, wait until your try the sauce, yum.

Sesame oil add a lot of great flavor.

Step by step pictures make this a fool-proof  recipe and you can see how easy everything comes together.

What you need for this Mushroom Noodles recipe

• Ramen noodles
• Sesame oil
• Onions
• Vegan ground beef
• Mushrooms
• Garlic
• Sriracha
• Tamari

Optional, for garnish, you can use scallions and/or cilantro.

How to make Mushroom Noodles

To make the sauce: combine garlic, 2 Tbsp of the sesame oil, tamari, sriracha, and a pinch of salt and pepper in a bowl. Mix everything well with a wire whisk and set aside.

For the ramen: In a casserole or wok, heat 2 Tbsp of sesame oil. When hot, add onions, mushrooms, vegan ground beef crumbles, and fry until 4 minutes until everything is cooked.

Add Instant noodles (mine are cooked and ready to enjoy), the prepared sauce and let all simmer for 2 more minutes over medium heat on the stove.

Serve the Mushroom Noodles in bowls or on plates. Finally sprinkle with cilantro and green onions, if you like.

Tips and tricks

Leftovers will stay fresh in the fridge for around 3 days.

I use instant noodles that are ready to eat, but you can use any ramen noodles you like. Just keep in mind you will need to cook them according to the package directions.

Also you can cook them directly in the pan but you will need additional water or broth. I tried it out, but find the Mushroom Noodles turn out best having precooked noodles. The sauce is better and more flavorful in my experience. 

If you like, you can use other veggies: edamame, sugar snap peas, carrots, cabbage.

Freezing: I wouldn’t do that. Sauce and mushrooms will get watery. 

Other noodle recipes you will love

• Sriracha Noodles
• Drunken Noodles
• Pan Fried Noodles
• Singapore Noodles
• Dan Dan Noodles

Try these easy Mushroom Noodles, and tag me on Instagram or Facebook.

Cheers, Florian.