
These savory mushroom ramen noodles come together in just minutes and deliver big flavor with garlic, green onions, soy sauce, oyster sauce, and mirin. It's a quick stovetop noodle dish that's rich, glossy, and perfect for a fast lunch or easy weeknight dinner.
In a small bowl, whisk together the dark soy sauce, oyster sauce, hoisin sauce, and mirin until smooth. Set aside.
Trim the green onions and cut them into 2-inch pieces. Separate the white and pale green parts from the darker green tops.
Heat the vegetable oil in a large skillet over high heat. Add the mushrooms and cook for about 3 minutes, stirring occasionally, until they begin to soften and brown.
Add the garlic and sesame oil. Stir-fry for 1 to 2 minutes, until the garlic is fragrant and the mushrooms are golden around the edges.
Pour in the sauce mixture and add the white parts of the green onions. Toss well and cook for 1 minute, until the mushrooms are glossy and lightly caramelized.
Push the mushrooms to the sides of the skillet to make space in the center.
Add the water to the center of the pan, then place in the ramen noodle cakes. Discard the seasoning packets.
Cook for 45 seconds, then flip the noodles. Cook for another 30 seconds, then gently loosen and separate the noodles with tongs or chopsticks.
Add the green tops of the onions and toss everything together until the noodles are evenly coated. If the pan looks dry, add a splash of water to loosen the sauce.
Serve immediately while hot and saucy.
Use shiitake, cremini, oyster, or mixed mushrooms for the best flavor. If you do not have mirin, substitute a small splash of cooking wine plus a pinch of sugar. Do not overcook the noodles or they can turn soft quickly. This dish is best eaten fresh, but leftovers can be refrigerated for up to 1 day and reheated with a splash of water.





