Saucy Umami Ramen Noodles (Printable Version)
Noodles coated in savory sauce, tossed with crisp veggies and fresh herbs, ready in just 25 minutes.
# Ingredients:
01 -
2 packs instant ramen noodles, seasoning packets discarded
02 -
2 tablespoons soy sauce
03 -
1 tablespoon oyster sauce
04 -
1 tablespoon hoisin sauce
05 -
1 tablespoon sesame oil
06 -
1 tablespoon sriracha, or to taste
07 -
1 tablespoon brown sugar
08 -
1 teaspoon minced garlic
09 -
1 teaspoon minced ginger
10 -
1/4 cup (about 25 g) sliced green onions
11 -
1/4 cup (about 15 g) chopped fresh cilantro
12 -
1 carrot, julienned
13 -
1/2 cup (about 60 g) sliced mushrooms
14 -
1/4 cup (about 30 g) peanuts, crushed (optional)
15 -
2 tablespoons vegetable oil
# Steps:
01 -
Bring a pot of water to a boil and cook ramen noodles according to package directions. Drain thoroughly and set aside; do not use included seasoning.
02 -
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, sriracha, and brown sugar until the mixture is smooth. Reserve for later use.
03 -
Heat vegetable oil in a large skillet over medium heat. Add minced garlic and ginger and cook, stirring frequently, until fragrant, about 1 minute.
04 -
Add sliced mushrooms and julienned carrot to the skillet. Sauté for 3–4 minutes until the vegetables are just tender.
05 -
Add drained noodles to the skillet and toss to evenly distribute with the cooked vegetables.
06 -
Pour the prepared sauce over the noodles and vegetables. Toss well to coat everything evenly and heat through for 1–2 minutes.
07 -
Remove skillet from heat. Stir in sliced green onions and chopped cilantro to incorporate their freshness.
08 -
Transfer to serving bowls and garnish with crushed peanuts if desired. Serve immediately while hot.
# Notes:
01 -
For a heartier meal, add cooked chicken, tofu, or shrimp. Adjust sriracha for your spice preference. Use tamari in place of soy sauce for a gluten-free version. Bell peppers or snow peas can be included for variation. Ideal for utilizing assorted leftover vegetables.