Asian Mushroom Ramen Noodles

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

2 packets ramen or other instant noodles (, uncooked, discard seasoning (Note 1)

1 ½ tbsp vegetable oil (or other neutral flavoured oil)

400g / 14 oz mushrooms (, sliced (any type)

2 garlic cloves (, minced)

2 tsp sesame oil (or more oil) (Note 2)

5 green onion stems (shallots/scallions)

1 1/4 cups (315 ml) water, plus more as needed

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Sauce:

1 tbsp dark soy sauce (Note 3)

1 tbsp Oyster sauce (or Hoisin, Note 4)

2 tsp Hoisin sauce (or more Oyster sauce)

1 tbsp mirin (Note 5) [alex's note: I just added a small amount of vegetable broth instead and it was fine)

Directions

Mix Sauce ingredients in a small bowl.

Cut green onion into 5cm/2" lengths. Separate white/pale green part from green part.

Heat oil in a large skillet over high heat. Add mushrooms and cook for 3 minutes.

Add the garlic and sesame oil, cook until mushrooms and garlic are golden.

Add Sauce, give it a quick stir. Add white part of green onions. Cook 1 minute until mushrooms are caramelised.

Push mushrooms to the side to make a big well in the centre.

Add water then squidge noodle cakes in.

Cook 45 seconds, then flip. Cook 30 seconds then break up the noodles.

Add green part of green onions and toss well, adding more water if needed to make it saucy.

Serve immediately!

Nutrition

• Calories: 289 kcal
• Total Fat: 14 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Sodium: 560 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 8 g