Mushroom Ramen Noodles
These mushroom noodles with homemade stir fry sauce are so delicious!
Servings: 4
Ingredients
- 3 blocks 9 oz ramen noodles, flavor packets discarded
- 2 tablespoons minced fresh ginger
- 8 cloves of garlic minced
- 1 yellow onion thinly sliced
- 3 tablespoons sesame oil
- 16 oz sliced baby bella mushrooms
- 5 oz golden oak shitake sliced mushrooms
For the sauce
for topping
- sweet chili sauce to taste
Instructions
- Add the garlic, ginger, onion, mushrooms, and 3 tablespoons of sesame oil to a large skillet or jumbo cooker
- Cook over medium high heat for 30 minutes or so, stirring often, until mushrooms release liquid and cook down. You will know they are done once all of the water has evaporated and the mushrooms start to stick to the skillet and get those tasty browned edges on them
- Once the mushrooms are almost done, boil a pot of hot water and cook 3 blocks of instant ramen noodles. Discard the flavor packets, you will not use them.
- Shake together a batch of the homemade stir fry sauce in a mason jar
- Once the ramen noodles are cooked, add them to the mushrooms, and pour the stir fry sauce over the top
- Use tongs to stir and cook an additional 3 - 5 minutes, until the sauce is coated and the mushrooms are mixed with the noodles
- Serve topped with sweet chili sauce
Nutrition
Calories: 404kcal | Carbohydrates: 57g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Sodium: 79mg | Fiber: 8g | Sugar: 7g