Mushroom Shrimp Ramen

Mushroom Shrimp Ramen in a bowl, topped with green onions

You have to admit, it’s kinda fun to see how you can dress up a humble bowl of ramen noodles. Whether you’re adding a soft-poached egg, changing up the broth, or making something totally new out of the noodles themselves (ramen burgers, anyone?), ramen is a fantastic blank slate for a quick meal.

If you’re looking for a classic set of flavors to jazz up this staple, this Mushroom Shrimp Ramen is perfect! The earthiness of the mushrooms balances perfectly with the sweetness from the shrimp, the freshness of the onions, and the umami notes from the combination of sauces. If you want some heat, add in some sriracha or some red pepper flakes for a perfect weeknight meal!

Mushroom Shrimp Ramen

1 TBSP vegetable oil

1/2 medium yellow onion, sliced thin

2 stems green onions, chopped

1 clove garlic, minced

8 oz baby Bella mushrooms, sliced

8 oz shrimp, peeled and deveined

1 TBSP sesame oil

2 TBSP soy sauce

1 TBSP rice vinegar

1 TBSP hoisin

1 TBSP oyster sauce

12 oz ramen or chow mein noodles, cooked

Pour the oil in a large, deep sauté pan, and put on medium heat. Once heated, put the yellow onion, green onions, and garlic in; stir and cook for about 3-4 minutes, until the yellow onion begins to turn translucent. Add in the mushrooms, and cook until the mushrooms are lightly browned. Make a well in the middle of the pan, and add in the shrimp and sesame oil. Cook shrimp for 2-3 minutes on each side, until opaque and pink. Add in the soy sauce, rice vinegar, hoisin, oyster sauce, and noodles. Toss to evenly coat in the sauce, and cook until heated through.

Top with some green onions, and serve.

Makes about 2-3 servings.


4 thoughts on “Mushroom Shrimp Ramen

    1. Yay! If you think about it, could you get a picture when you make the ramen? I’d love to see how it turns out for you! ❤️
      And for the Oreo balls, that just might have to be a post in the near future. 😉


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