Paula of bell’alimento shares her take on noodles with mushrooms.
The bulk of my college diet consisted of ramen noodles. I was on a strict budget and they definitely fit the bill. Although I still appreciate a good deal, my taste palette has changed just a bit since then. When I want something fast and filling I gravitate towards these Noodle Bowls.
This recipe comes together in less than 15 minutes and is packed full of veggies and our favorite, mushrooms! To save time, I like to use a pre-package bag of broccoli slaw for this recipe. The combo is made up of red cabbage, broccoli and carrots.
You’re also going to toss the seasoning packet that comes with the ramen noodles. We’re going to add our our sauce mixture that in my humble opinion, is much tastier and better for you.
Vegetable Noodle Bowl with Mushrooms
A quick mix of sauce, set the noodles to boil and a saute later and you’ve got yourself an inexpensive and filling lunch or light dinner!
Cook Time: 10 – 15 minutes
Prep Time: 5 minutes
1/4 cup soy sauce
2 teaspoons oyster sauce
2 teaspoons packed brown sugar
1 teaspoon fresh grated ginger
1 clove garlic – minced
2 teaspoons sesame oil
3 packages Ramen noodles (discard seasoning packets)
2 tablespoons vegetable oil
1/2 onion – minced
4 – 6 ounces fresh mushrooms – sliced
6 ounces broccoli slaw (carrot, broccoli and cabbage mixture)
green onion – sliced thinly for garnish, optional
Into a small bowl whisk together: soy sauce, oyster sauce, sugar, ginger, garlic and sesame oil. Set aside.
Cook ramen according to package directions (note: do not use included seasoning packet). Drain.
WHILE ramen is cooking, into a large saute pan heat vegetable oil over medium heat. Add onion and saute until softened. Add mushrooms and cook until just softened. Add broccoli slaw and cook until softened. Stirring as necessary.
Add sauce to pan and toss to combine. Add cooked ramen, toss to combine.
Garnish with green onion.