Description

This Broccoli Mushroom Ramen Noodles recipe is a quick, flavorful, and satisfying vegetarian dish featuring tender broccoli florets and caramelized mushrooms simmered in a savory, slightly spicy sauce. Perfect for a cozy lunch or dinner, this stir-fried noodle dish combines the umami of soy and hoisin sauces with a hint of heat from sriracha, garnished with toasted sesame seeds and fresh spring onions for added texture and flavor.

Ingredients

Vegetables & Aromatics

2 cups sliced mushrooms
1 cup broccoli florets (bite size)
1 small onion, sliced
3 to 4 cloves garlic, minced
2 to 3 tbsp spring onion greens

Noodles

2 packs ramen noodles (discard seasoning packets)

Sauces & Seasonings

1 tbsp sesame oil (or any neutral oil)
1 tbsp hoisin sauce
1 tbsp dark soy sauce
2 tsp rice vinegar (or white vinegar)
1 tbsp sriracha (or red chili sauce) – adjust to taste
1/2 tsp crushed black pepper – adjust to taste
1/2 tsp salt – adjust to taste

Other

3 cups water (or vegetable stock as preferred)
1 tsp toasted sesame seeds (for garnishing)

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Instructions

Heat Oil and Sauté Aromatics: In a pan, heat the sesame oil over medium heat. Add the sliced onions and minced garlic, sautéing for about one minute until fragrant and slightly softened.
Cook Mushrooms: Add the sliced mushrooms to the pan and cook on medium heat for 3-4 minutes, stirring occasionally. Continue cooking until the mushrooms turn golden brown and caramelize, enhancing their natural sweetness.
Add Sauces and Seasonings: Stir in the hoisin sauce, dark soy sauce, sriracha, and rice vinegar. Add salt and crushed black pepper to taste, keeping in mind that the sauces already contain salt. Cook the mixture for another 1-2 minutes so the flavors meld together.
Cook Noodles and Broccoli: Add the ramen noodles, broccoli florets, and 3 cups of water to the pan. Cook until the noodles are tender and the broccoli is cooked through, stirring gently and frequently with a fork or chopsticks to separate the noodles and prevent sticking. Alternatively, you may boil the noodles and broccoli separately, drain them, and then add to the mushroom sauce mixture.
Finish and Garnish: Stir in spring onion greens gently to combine. Serve the ramen noodles hot, garnished with a sprinkle of toasted sesame seeds for added texture and flavor.

Notes

For a soupier consistency, increase the amount of water or use vegetable stock instead of water, but omit added salt as stock and sauces contain salt.
Feel free to add other vegetables or protein such as bell peppers, chicken, poached eggs, or crispy air-fried tofu to enhance the dish.
Avoid overcooking noodles to prevent sogginess and lumpiness; always follow the noodle packet instructions for water quantity and cooking time.
Alternatively, cooking noodles and broccoli separately allows better control over their texture and helps maintain their integrity before mixing with the mushroom sauce.