These Asian style spicy garlic ramen noodles are so easy and quick, but loaded with unbelievable flavor. Made with shiitake mushrooms for a nice chewy bite and requires only a few simple ingredients to make the sauce, it makes for such a great last minute weeknight dinner.
Happy Sunday everyone! Today, I have an amazingly simple Asian style noodle recipe for you.
As you might already know, we definitively have a weakness for all food Asian. We make this sweet and sour tofu and this sticky tofu all-the-time and even sweet potato sushi when we have a few extra minutes to spend in the kitchen. I'll do anything for homemade vegan sushi. But, I have to say though that Asian style noodles are a top notch above every other kind of meal.
So here you go: let's welcome the most crave-able kind of very noodley Asian dish, spicy garlic ramen noodles!
We have already made this recipe so many times and dang, how much of a hit is it every time. It really feels like a tasty bowl of take-out noodles, but in a better-for-you style. Very saucy, rich in umami flavor, filled with veggies and chewy skiitake mushrooms. Yum!
But the best part is without a doubt how easy and quick it is to make. You can whip up the simple sauce super fast while the veggies cook in tandem with the noodles boiling. Then, you simply have to combine everything in the pan and voila, dinner's ready! I like it only slightly spicy, so I'm conservative on how much sriracha I use for the sauce, while my husband can spice up his bowl with an extra generous drizzle of sriracha. Everyone is happy.
Sesame Shiitake Garlic Noodles
You can easily use any veggies you want to add to this meal (or even no veggies at all to make this dish extra noodley!). BUT, I have to say that the shiitake mushrooms not only add a pleasant chewy texture, but also SO MUCH flavor to this dish.
Any kind of mushroom is filled with umami deliciousness that deepens the flavor of the dish, but shiitake mushrooms have that subtle smoky and hearty taste that's a little more unique. Such a treat if you can have them! Use any kind of mushrooms if shiitakes are too expensive or harder to find so you can still add umami flavor to the noodles.
Spicy garlic ramen noodles ingredients
You will mostly need pantry ingredients to make this dish, which makes this recipe so convenient and a great last minute weeknight meal.
- Ramen noodles: ramen kind of noodles are great in this saucy dish and also cook super fast.
- Shiitake mushrooms: they are super chewy and add lots of texture to this dish.
- Carrots: can omit, but they add extra nutrition plus some texture and sweet flavor.
- Soy sauce: rich in savory umami flavor, it makes for the base of the sauce.
- Sriracha hot sauce: I love the combo of flavor from the soy sauce and sriracha together, plus the thicker texture of sriracha helps create a nice consistency.
- Maple syrup: add a hint of sweetness, but any other sweetener will work.
- Sesame oil: just a small amount will add an amazing nutty flavor to the sauce.
- Garlic: adds amazing flavor to the sauce.
- Chives: can also use finely chopped green onions.
- Sesame seeds: optional, but try to use them as it brings a fun texture.
What kind of noodles to use
I love using a ramen kind of noodles to make this dish. I used the vegan ramen noodles from Ocean's Halo to make this recipe, but if you are looking for an healthier option, then check out the whole grain ramen noodles from Lotus, they are amazing (although on the pricey side)!
If you don't have any ramen noodles, then make it with any long noodles you have. Flat Pad Thai rice noodles or chow mein noodles would work really well too. I even have made them using regular spaghetti noodles and it was very good. So, simply go with what you already have on hand.
How to make these spicy garlic ramen noodles?
This easy asian noodle recipe is super fast to make and should be done within 20 minutes.
Step 1- Prep the produce
Start by getting the veggies ready to go, this should take only a few minutes. Peel + julienne the carrots and clean + slice the mushrooms. If using shiitake, then remove and discard their rougher stems.
Also, bring a medium-large pot of water to boil.
Step 2- Whisk the sauce
In a medium bowl, simply combine the water, soy sauce, sriracha, maple syrup, garlic, chives, sesame oil and sesame seeds. Whisk to combine.
Step 3- Roast the veggies
In a large pan, add the carrots and cook on medium-high heat for about 3 minutes. You can first warm up a small amount of sesame oil before adding the veggies and also, add a splash of water or veggie broth now and then if it gets too dry to help the carrots steam. Then, add the mushrooms and cook for another 3-5 minutes or until desired doneness.
As you are cooking the veggies, also cook your ramen noodles following the packaging instructions (keep al dente), then drain well.
Step 4- Combine and serve
Once the veggies are almost done, add the sauce and cook for another 2-3 minutes (the sauce will thicken slightly). Then add the cooked and drained ramen noodles, stir and warm up everything together. Serve right away with extra chives and sesame seeds.
Tips when making these asian garlic noodles
- Add the mushrooms to the pan when the carrots are still a little crunchy since they will keep cooking a little longer. You want to keep some texture to the carrots and not end up with mushy veggies.
- It's important to cook the noodles al dente. Don't forget that you will add them to the warm sauce in the pan, so they will keep cooking a little more. You can even cook them about 1 minute less than recommended on the packaging.
- Add the sauce to the veggies and warm up this mixture first. Then, add the noodles just before eating. This helps prevent the noodles from overcooking.
- You can use already julienned carrots for an even quicker meal. I sometimes use these bagged grated carrots as they are thicker then shredded, but also cook quickly.
Can I make these vegan garlic noodles less spicy?
It's really easy to adjust how spicy you want your noodles to be. I know many people made this recipe without using any sriracha at all, so their kids could eat it too. Then, grown-ups can add as much sriracha drizzling over their noodles as needed.
Variation and serving suggestions
I love how this meal can be customized depending on what you have in your house. The combo of carrots/shiitake is amazing, but choose any kind of mushrooms and/or broccoli, bok choy, cabbage, cauliflower, leafy greens and so much more.
To make your noodle dish higher in protein, then add some roasted tofu, edamame, tempeh or garnish with a handful of nuts, like peanuts or roasted cashews. I love topping the noodles with this sticky tofu.
At serving, add extra chives and sesame seeds for a pop in color.
Keep the leftovers in an air-tight container in the fridge for 1-2 days. I found that the noodles kept soaking the sauce while resting, so it softens the noodles with longer storage. So, try to eat the leftovers the day after you made them.
I don't recommend freezing this recipe as the noodles will be too soft after defrosting.
How can I make it ahead
This recipe is best when eaten right away, but you can still meal-prep some of it ahead so it comes together super quickly during busy days.
Simply prepare the sauce and keep it in a covered jar in the fridge. You can also prepare the veggies ahead and cook the noodles al dente, then keep everything apart from each other in the fridge. When ready to eat, then simply roast the veggies for a few minutes in a pan and combine with the sauce and noodles. It should take you only 10 minutes to make.
More Asian dishes you might like
- Scallion and ginger oven baked tofu
- Veggie Stir-Fry
- Crispy coconut tofu
- Portobello Poke bowl
- Teriyaki cauliflower
- Vegan chow mein
- Quinoa and tomato tuna poke bowl
I hope you will love these spicy asian noodles as much as I do! If you try it, please leave a comment below and rate this recipe to let me know how it was.
Spicy garlic noodles
- 2-4 tbsp sriracha - to taste
- 4 tbsp soy sauce
- 3 tbsp maple syrup
- ½ cup water
- 2 tsp sesame oil
- 2 cloves of garlic (about 1 ½ tsp)
- 2 tbsp chives - plus more for serving
- 1 tbsp sesame seeds - optional
- 8 oz noodles of choice - cooked according to the packaging
- 7 oz mushrooms - sliced
- 2 large carrots - peeled and julienned (or thinly sliced)
- In a medium bowl, mix all the sauce ingredients together. Set aside.
- In a large pan, add the carrots and cook over medium heat for about 5 minutes (add a little bit of oil or water to prevent the veggies from burning). Then, add the mushrooms and cook for 5-7 more minutes.
- Once the veggies are cooked to your taste, add the sauce and warm for 2 minutes. Then add the noodles and remove from the heat (careful not to overcook the noodles). Separate in serving bowls, top with more chives and sesame seeds if desired. Enjoy!