Elevate your basic instant ramen with these easy mushroom ramen noodles! The pan-seared oyster mushrooms over garlic butter noodles give this dish a meaty texture while being completely plant-based, making this the perfect Asian recipe for vegans and vegetarians. The best part – it only takes 15 minutes!

If you crave ramen on a daily basis, these easy mushroom ramen noodles will be your new go-to meal! This recipe is nearly just as easy to make as instant ramen but tastes infinitely more satisfying and filling. 

What makes this ramen noodles recipe so great is the simplicity without being boring. The combination of the garlic butter noodles with the Asian-style mushrooms is all you need to have the best lunch or dinner that you’ll want to make again and again.

This recipe is incredibly versatile since you can really use whatever noodles you want (yes, even Top Ramen instant noodles!), as well as any mushrooms you want.

The best mushrooms to pair with these ramen noodles, in my opinion, are definitely oyster mushrooms. 

Oyster mushrooms (not to be confused with king oyster mushrooms) are one of the “meatiest” mushrooms you can get! When cooked properly, their chewy texture resembles meat almost to a T. (I mean – have you tried my vegan fried chicken recipe?!)

This recipe harnesses the amazing texture of oyster mushrooms by simply pan-searing them with a bit of soy sauce and lemon juice. They get super chewy this way but never mushy! I promise, even the stingiest mushroom haters will want a bite of them.

You can absolutely use any noodles you want for this recipe! Yes, even if it’s not ramen. Feel free to use rice noodles, udon, spaghetti, etc. if you don’t have ramen noodles on hand.

I’m a huge fan of fresh or “artisanal” ramen noodles that are usually in the refrigerated section…mostly because it makes me feel fancier and less guilty than eating instant ramen! But trust me, instant ramen is my jam and it works perfectly for this recipe too.

The fresh ramen noodles I use and absolutely love is by Sun Noodle, which I order from Whole Foods. For a great instant option, Nongshim instant vegan ramen is by far the yummiest!

Here are the ingredients you need: 

4 oz oyster mushrooms or mushrooms of choice

1 tbsp soy sauce 

Juice of ½ lemon

Pinch of cayenne

Salt and pepper to taste

2 tbsp olive oil

Noodles:

1 pack ramen noodles or noodles of choice

1 tbsp vegan butter

1 tsp minced garlic 

Salt and pepper to taste 

Toppings (optional)

Green onion

Lemon 

To make the mushrooms, first heat the oil on medium heat in a frying pan until very hot, then add all the mushrooms. Allow the mushrooms to sear evenly, tossing occasionally. After a couple of minutes, add the soy sauce, lemon juice, cayenne, salt, and pepper, then saute for another minute or two. Remove from heat. 

Ramen noodles: Next, cook the ramen noodles according to the directions on the box, but make sure not to overcook them. In a large saucepan, melt 1 tbsp of vegan butter on medium heat, then add the minced garlic. Add the ramen noodles to the pan, then toss to coat. Add salt and pepper taste, and that’s it!

Plate up the garlic butter noodles, then add the seared mushrooms on top. Serve with chopped green onions and an extra squeeze of lemon, and enjoy!

Want more Asian-inspired dishes or maybe you’re craving more recipes with oyster mushrooms? Try these out next!

• The Best Vegan Fried Chicken (using oyster mushrooms)
• Vegan Spicy “Tuna” Recipe
• Vegan “Spam” Musubi

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