Easy Mushroom Ramen Noodles
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 vegan. The best part - it only takes 15 minutes!
Ingredients
- 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
Garlic Butter Noodles
- 1 pack ramen noodles or noodles of choice
- 1 tbsp vegan butter
- 1 tsp minced garlic
- Salt and pepper to taste
Instructions
- To make the mushrooms 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, and spices, then saute for another minute or two. Remove from heat.
- Cook the ramen noodles according to the directions on the box, making 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 noodles to the pan, then toss to coat. Add salt and pepper taste.
- 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!
Notes
Ramen noodles options: You can use fresh or instant ramen for this recipe. Here, I used fresh ramen noodles from Sun Noodle, which I order from Whole Foods. For a great instant option, Nongshim instant vegan ramen is by far the best on the market!
Don’t have ramen? No problem! You can easily substitute it with udon, spaghetti, rice noodles - whatever noodles you have!
Mushroom options: Oyster mushrooms (not to be confused with king oyster mushrooms) are my favorite for this recipe, but shiitake mushrooms, enoki mushrooms, and king oyster mushrooms would all be delicious.
Tried this recipe?Let us know how it was!