Delicious, wholesome, one pot mushroom broccoli ramen noodles tossed in asian style sauces are perfect for quick lunch or dinner. They are vegan, vegetarian and easy to make.
Ramen, maggi or any instant noodles variety works fine in this recipe and of course we will not be using the seasoning pack that comes with it. To flavour these noodles we will be adding our own seasoning & Chinese sauces along with stir-fried garlicky mushrooms and slightly crunchy broccoli which makes them tastier, filling and more satisfying to eat.
Recently on my trip to Vietnam I tried mushroom ramen at one of the vegan restaurants and absolutely loved them. There were so flavourful, delish and tasted incredible with different types of mushrooms (enoki, shiitake and button mushrooms), broccoli, red bell peppers. topped with spring onions greens and sesame seeds.
Through this recipe, I have tried to replicate similar flavours and hope you will enjoy it too. Feel free to add any mushrooms of choice and even dried mushrooms (explained at the end of post) for a punch of umami flavour.
To make it more nutritious, you can add greens like spinach, bok choy (pak choi) or protein of your choice like tofu. Though noodles can be boiled separately and then added to stir fried veggies but as I wanted to keep it simple and fuss free I have made it in one pot.
The mushroom noodles recipe shared here is:
- Vegan
- Vegetarian
- Easy to make
- Can be made gluten free- use rice noodles as shown in this peanut sauce noodles recipe and replace soy sauce with tamari.
One ingredient that makes it stand apart from regular stir-fried noodles is the hoisin sauce which adds a lovely depth of flavour. It is a thick dark Chinese sauce made with fermented soy bean paste, garlic, sesame seeds, chillies etc and has mixed sweet-salty tangy taste. You can easily buy it from amazon or any asian grocery store.
For giving spicy taste, I have used sriracha but you can use any hot sauce of choice. The noodles are garnished with spring onion green (scallion) and some toasted seeds for adding freshness and crunchy texture. Instead of scallions, you can even use finely chopped fresh garlic chives.
More mushroom recipes:
- Mushroom Rice
- Mushroom Soup
- Mushroom Masala Curry
- Mushroom Spinach Pasta
- Air fryer Stuffed Mushrooms
Ingredients:
- Sesame oil (or any neutral oil)- 1 tbsp
- Mushrooms (sliced)- 2 cups
- Broccoli florets- 1 cup (bite size)
- Onions (sliced)- 1 small
- Garlic (minced)- 3 to 4 cloves
- Ramen (or Maggi Noodles)- 2 packs (discard seasoning packets)
- Water- 3 cups
- Hoisin Sauce-1 tbsp
- Dark Soy Sauce- 1 tbsp
- Rice Vinegar / White vinegar- 2 tsp
- Sriracha / Red Chilli Sauce- 1 tbsp (to taste)
- Crushed Black pepper- 1/2 tsp (to taste)
- Salt- 1/2 tsp (to taste)
- Spring Onion Greens- 2 to 3 tbsp
- Toasted Sesame seeds- 1 tsp (for garnishing)
Directions:
Step 1:
Heat oil in a pan. Add onions, garlic and sauté for a minute.
Step 2:
Add mushrooms and cook on medium heat for 3-4 minutes while stirring in between until they become golden brown in colour (caramelise).
Step 3:
Add all the sauces (soy, hoisin, sriracha, vinegar), salt, pepper and cook for 1-2 minutes more. (As sauces already have salt, add salt accordingly)
Step 4:
Add ramen noodles, broccoli florets and water to the pan. (The quantity of water should be as per the packet instructions).
Continue to cook till noodles are cooked completely. Stir in between with a fork or chopsticks to separate the noodles.
(Alternatively, you can boil the noodles separately. Drain and them add them to the mushrooms along with steamed broccoli. Mix well. Second option is to boil noodles & broccoli together, drain and then add them to mushrooms.)
Step 5:
Add in some chopped spring onions greens and toss gently. Garnish some toasted sesame seeds and serve hot.
Tips:
- For saucier or soupy consistency you can increase the amount of water used. Instead of water you can also use vegetable stock. Just skip adding salt in that case as both sauce and stock have salt in them.
- You can use more veggies or protein of your choice like chicken, poached egg, crispy air fried tofu, bell peppers etc.
- Do not overcook the noodles as they will become lumpy and mushy. Always look out for the cooking instructions on packet to get idea about quantity of water to be used in cooking.
Can I use dried mushrooms in this recipe?
Yes you can definitely use dried mushrooms as they will add more flavour to ramen. Bring 3 cups water to rolling boil and add dried shiitake mushrooms to them. Cover and let them rehydrate for at least 25-30 minutes. Once the mushrooms are plump, drain and slice them. Use the broth in which they were soaked for cooking ramen as it is full of flavours.
More delicious noodles recipes:
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(1 votes, average: 5.00 out of 5)
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