Shiitake Garlic Noodles
This easy ramen noodle dish with tender shiitakes is ready in just 20 minutes! Simple to assemble and so satisfying.
- 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).
*Noodles: I use Lotus Foods brown rice & millet ramen noodles. (Two ramen cakes is about 5 oz.)
For gluten-free: Use gluten-free noodles, tamari, and GF hoisin sauce. I use San-J brand gluten-free hoisin.
Nuts addition: Add peanuts, cashews, or sliced or slivered almonds for crunch if desired.
Calories: 400 kcal | Carbohydrates: 62 g | Protein: 12 g | Fat: 13 g | Saturated Fat: 6 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Cholesterol: 1 mg | Potassium: 491 mg | Fiber: 5 g | Sugar: 8 g | Vitamin A: 213 IU | Vitamin C: 4 mg | Calcium: 57 mg | Iron: 4 mg