How to Make Mushroom Ramen Maruchan

Stir-Fry Ramen

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Recipe Summary Stir-Fry Ramen

This is a great way to couple vegetables that must be used with ramen noodles. A quick and easy after-work meal bursting with flavor.

Ingredients | Mushroom Ramen Maruchan

½ cup hoisin sauce

½ cup water

1 tablespoon cornstarch

1 teaspoon white sugar

½ teaspoon grated fresh ginger

¼ teaspoon red pepper flakes

kosher salt and freshly ground black pepper to taste

4 cups water

2 (3 ounce) packages ramen noodles (without flavor packet)

2 teaspoons peanut oil

1 bunch asparagus, cut diagonally into 1-inch pieces

2 carrots, peeled and sliced diagonally

½ onion, sliced

3 cloves garlic, pressed

1 cup thinly sliced cooked chicken

2 cups sliced napa cabbage

1 cup sliced mushrooms

Directions

Whisk hoisin sauce, water, cornstarch, sugar, ginger, red pepper flakes, salt, and black pepper together in a bowl to make sauce.

Bring water to a boil in a large pot. Add ramen noodles. Cook, stirring occasionally, until tender, about 3 minutes. Drain.

Heat peanut oil in a nonstick skillet over medium-high heat. Add asparagus, carrots, onion, and garlic; saute until slightly tender, 3 to 5 minutes. Add chicken; toss until warmed through, about 2 minutes. Add cabbage and mushrooms. Pour in sauce; toss until coated. Reduce heat to low, cover, and cook until flavors combine, 3 to 5 minutes more.

Serve sauteed asparagus mixture over noodles.

Leftover rotisserie chicken works great in this recipe.

Info | Mushroom Ramen Maruchan

prep: 35 mins cook: 16 mins total: 51 mins Servings: 4 Yield: 4 servings

TAG : Stir-Fry Ramen

Pasta and Noodles, Noodle Recipes,

Images of Mushroom Ramen Maruchan

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