An easy vegan Shiitake Mushroom Ramen Noodles recipe with garlic. Ready in just 20 minutes! Simple to assemble and so satisfying. (Gluten-free option, oil-free.)
This healthy + delicious Shiitake Mushroom Ramen Noodle dish is so easy to prepare.
The noodles are tossed with a simple 4-ingredient sauce with satisfying flavor.
It is perfect for a quick lunch or dinner, because it's ready in just 20 minutes!
Ingredients for Shiitake Garlic Noodles
For this recipe, you will toss together in a large skillet or pan:
- Ramen noodles: Use gluten-free if desired. I use "Lotus Foods" brand brown rice + millet ramen noodles. You could also substitute with your favorite rice noodles, pasta, or spaghetti noodles, but I prefer ramen noodles in this recipe.
- Fresh shiitake mushrooms: These have a rich, meaty texture and umami flavor. They also provide many health-supporting benefits. Studies suggest they may be beneficial against cancer, inflammation, and many other diseases. Shiitake mushrooms are rich in B vitamins, iron, fiber, and several other nutrients and minerals. They are native to East Asia, and have been used extensively in Asian medicine and cuisine.
- Green onions (scallions)
- Garlic cloves: Allium vegetables (such as garlic, onions, leeks, shallots, and scallions) are rich in cancer-fighting organosulfur compounds. Studies show they also provide immune-supporting benefits. I love the flavor of garlic, so sometimes I'll add even more than listed.
- Sesame seeds: This is optional, but I like to sprinkle in about a teaspoon of sesame seeds at the end of cooking time (or on my bowl before serving).
- Vegetable broth: Use low sodium if desired.
- Hoisin sauce: This is a thick, richly flavorful sauce that is both sweet and salty. (It's sometimes described as a Chinese BBQ sauce.) Hoisin is commonly used in Cantonese cuisine. The main ingredient is usually fermented soybean paste along with other flavors and spices. Most often, I use "San-J" brand gluten-free hoisin sauce.
- Tamari: Or substitute soy sauce. I use tamari for gluten-free.
- Fresh ginger: Feel free to use as much or as little as you would like, depending on how much you like the taste. Ginger has a nice warm bite with a touch of sweetness.
Change up this recipe as you see fit! A couple ideas include:
Toasted sesame oil: I keep this dish oil-free, but feel free to add toasted sesame oil for added flavor. Simply add 1-2 teaspoons oil to the pan to sauté the shiitake mushrooms.
Other vegetables: Stir in other veggies based on what's in season or your own favorites. Baby bok choy, Napa cabbage, carrot, mung bean sprouts, snow peas, red bell pepper, etc.
Toppings: Serve as is, or garnish your bowl with nuts like cashews, peanuts, or sliced or slivered almonds. You can also add fresh cilantro, salt, black pepper, or sriracha hot sauce to taste.
Pair it with a protein: Serve this with some Teriyaki Baked Tofu, your favorite tempeh, vegan chicken tenders, etc.
This dish is best served right away, but it can be stored and saved for later if desired. Just be aware it will slightly dry out as the noodles soak up the sauce.
Simply store leftovers in an airtight container in the fridge for 2-3 days. Then reheat in the microwave when ready to enjoy.
For more inspiration, also browse all vegan mushroom recipes or Asian-inspired recipes.
Shiitake Garlic Noodles
- 5 oz. ramen noodles* (or spaghetti, rice noodles, etc.)
- 6 oz. shiitake mushrooms
- 2-3 green onions
- 3 cloves garlic, minced
- 1 tsp. sesame seeds (optional)
For the sauce:
- 1/4 cup vegetable broth
- 2 Tbsp. hoisin sauce
- 1 1/2 Tbsp. tamari or soy sauce
- 1/2 tsp. fresh ginger, grated (optional, but recommended)
- Cook noodles according to package instructions, leaving al dente (slightly firm, not mushy).
- Make the sauce: Combine all sauce ingredients in a bowl and whisk to combine. Set aside.
- Gently wipe shiitake mushrooms clean. Remove any hard stems, then halve or slice.
- In a large skillet or pan over medium-high heat, sauté shiitake mushrooms for 6-7 minutes. (I use 2 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Meanwhile, slice green onions and mince garlic.
- When mushrooms are tender, add green onions and garlic. Stir and sauté for 1-2 minutes.
- Lower heat to medium-low. Add sauce and cooked noodles. Stir well to combine and heat for 2-3 minutes. Sprinkle on sesame seeds (if using).
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you are enjoying this Shiitake Mushroom + Garlic Ramen Noodles recipe, also check out:
- Teriyaki Broccoli and Carrots
- Spring Roll Bowl with Peanut Sauce
- Vegan Green Enchiladas with White Beans
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This looks excellent! I will be making your recipe on Friday. I think I might add thinly sliced brussel sprouts I have left over. Should be nice!
Thanks Emily! Your idea of adding Brussels sprouts sounds amazing!
Made this last night with a little extra ginger and it was so tasty!! Will definitely make again.
Great call with extra ginger! So glad you enjoyed it.
Really loved this! I used sweet potato noodles and added Bok choy. Delicious!
Thrilled to hear you enjoyed it, Caroline! Bok choy & sweet potato noodles are a great call - yum! Thanks for sharing your kind and helpful feedback.