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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.

A full pan of the Mushroom Pasta.

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.

Ingredients for the Mushroom Noodles are assembled on a wooden board.

Side by side view of the fried mushrooms and vegan ground beef being mixed with leftover pasta.

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.

Side by side view of the Mushroom Noodles in a large pan with fresh scallions on top.

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.

Close up view on the noodles with vegan ground beef crumbles.

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. 

Top view of the Mushroom Noodles.

Other noodle recipes you will love

Collage of two pictures of the Mushroom Noodles with recipe title text.

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

Cheers, Florian.

A full pan of the Mushroom Pasta.

Mushroom Noodles

Yield: 2
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

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.

Ingredients

  • 10 oz instant or ramen noodles (use gf, if preferred)
  • 4 Tbsp Sesame oil
  • 10 oz vegan ground beef crumbles
  • 5 oz mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/2 cup onions, chopped
  • 1/4 cup sriracha
  • 1/4 cup tamari
  • salt, pepper to taste

Optional for garnish:

  • 1/3 cup scallions, chopped
  • 1/4 cilantro, chopped

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Serve the Mushroom Noodles in bowls or on plates. Finally sprinkle with cilantro and green onions, if you like.
Nutrition Information:
Yield: 2 Serving Size: 1.5 cups
Amount Per Serving: Calories: 400Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 558mgCarbohydrates: 34gFiber: 6gSugar: 4gProtein: 11g
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