The noodles are just a delicious vessel for this savoury, gingery, simple weeknight sauce. You can also use it for simple grilled or pan-roasted chops, roasted veggies and grain bowls, so make a little extra to have throughout the week!
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 400 grams (14 ounces) dry ramen noodles or soba noodles (or 600 grams/1 1/3 pound fresh ramen noodles)
- 1 teaspoon canola oil
- 5 green onions, roughly chopped
- 2 garlic cloves, roughly chopped
- One 3-centimeter (1 1/2-inch) piece of ginger, minced
- 1/2 teaspoon crushed red pepper flakes, plus more for serving
- 3 tablespoons (42 grams) butter
- 2 handfuls baby spinach
- 3 to 5 tablespoons (45 to 75 milliliters) soy sauce, divided
- 1 lime, juiced
- 1 large handful enoki mushrooms
- White and black sesame seeds, toasted
Instructions
- Bring a medium saucepan of salted water to a boil over high heat. Add the noodles and cook according to package directions. Reserve about 1/2 cup of the cooking water, drain the rest and set the noodles and reserved water aside.
- Meanwhile, heat a medium skillet over medium. Add the oil, onions, garlic, ginger and red pepper flakes. Cook for 1 minute. Add the butter and stir to melt. Salt to taste.
- Transfer to a blender or food processor along with the spinach, 2 tablespoons of soy sauce and lime juice. Blend until smooth, adding enough of the reserved water to get a saucy consistency. Season with 1 to 2 more tablespoons of soy sauce, if needed.
- Place the pan back over medium heat and add the mushrooms. Cook until softened and lightly golden, about 2 minutes. Add 1 tablespoon of soy sauce and cook just until fully absorbed.
- Add the noodles back into the saucepan and add the sauce. Toss to coat, adding a little more of the reserved cooking liquid, if needed. To serve, top with the mushrooms, sesame seeds and red pepper flakes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 560 |
| Total Fat | 28 g |
| Saturated Fat | 14 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 12 g |
| Cholesterol | 23 mg |
| Sodium | 2750 mg |
Reviews
Good flavor – adaptable to add shrimp or chicken. I added 1-2 tablespoons Agave. Was enough sauce for 12.8 ounce box of refrigerated Ramen noodles. I omitted mushrooms. I’m going to try making some for freezer for quick meal.
The recipe has a good flavor. It was easy to make. I used regular mushrooms.
The noodle to sauce ratio was off. There wasn’t enough of the sauce, so the noodles were a little dry. The sauce was okay. My family liked it,
but no one raved about it like she did on the show. My grocery store didn’t have this specific type of mushrooms, so I used carrots I had in my fridge. They worked well.
but no one raved about it like she did on the show. My grocery store didn’t have this specific type of mushrooms, so I used carrots I had in my fridge. They worked well.
This was such a simple dish, I wondered how it would come out, but the family thought it was great. because my family is always suspicious of anything vegetarian, I added some separately cooked shrimp in with the final result. We loved the consistency of the mushrooms. I used the ramen noodles as opposed to the soba. Everyone loved it.
These we so simple and so delicious! Make sure not to overcook the ramen noodles.
There’s been a big recall for these mushrooms.
I made this today but due to celiac issues used spirialized sweet potatoes instead of noodles. The sauce is excellent. I used two smaller sized potatoes. I should have used at least three. Thank you for the recipe!
This was a huge family hit! The sauce is amazing. I served with plain old mushrooms because that’s what I had. But the sauce people, the sauce! If you love an Asian flavor profile make this!
Enoki mushrooms are not something I can find in my area but almost any other mushrooms work as a substitute! I put hot chili oil over the top along with the red pepper flakes and it’s a terrific and simple dish! Absolutely irresistible with fresh ramen noodles
I’m so glad I didn’t listen to the negative reviews. I made this and it got a solid 10 out of 10 and demands to make it again. The only thing I added was some stir fried steak on the side which my husband said it didn’t even need. Our store was out of enoki mushrooms so I just used regular mushrooms. I will say that it looks like a lot of ginger but after it cooks and gets mixed in, I found I could have added more. It was even good cold the next day. Making it again tonight!