Name: Broccoli Mushroom Ramen Noodles
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: asian
Ingredients: 2 packs ramen noodles (discard seasoning packets); 1 tablespoon sesame oil; 2 cups mushrooms, sliced; 1 cup broccoli florets; 1 small onion, sliced; 3 to 4 cloves garlic, minced; 3 cups water; 1 tablespoon hoisin sauce; 1 tablespoon dark soy sauce; 2 teaspoons rice vinegar; 1 tablespoon sriracha (to taste); ½ teaspoon black pepper; ½ teaspoon salt (or to taste); 2 to 3 tablespoons spring onion greens; 1 teaspoon toasted sesame seeds (for garnish)

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Wholesome, hearty, and packed with umami flavor, these broccoli mushroom ramen noodles are the kind of meal you can whip up in 20 minutes, yet they taste like something from your favorite Asian bistro. With tender mushrooms, crisp broccoli, and a savory sauce that clings to every bite, this one-pot noodle dish is a perfect fusion of ease and taste.

Whether you’re cooking with ramen, Maggi, or any quick-cook noodle, this recipe elevates a humble pantry staple into a flavorful vegan main that’s easy enough for weeknights and satisfying enough to serve guests. No seasoning packets here—just real ingredients, rich textures, and bold Asian-style sauces.

Broccoli Mushroom Ramen Noodles

Why You’ll Love This Recipe

• It’s a one-pot meal—easy prep, easy cleanup
• Vegan and vegetarian friendly
• Customizable with whatever veggies or noodles you have on hand
• Naturally flavorful thanks to hoisin sauce, garlic, and soy
• Ready in under 20 minutes

Inspired by a bowl of vegan mushroom ramen in Vietnam, this dish balances the earthiness of mushrooms with the crunch of broccoli and the zing of garlic, vinegar, and chili. Perfect for cozy nights or quick lunches, this recipe is all about flavor and flexibility.

Ingredients

2 packs ramen or Maggi noodles (discard seasoning packets)
1 tablespoon sesame oil (or any neutral oil)
2 cups mushrooms, sliced (any variety or mix)
1 cup broccoli florets (bite-sized pieces)
1 small onion, sliced
3 to 4 garlic cloves, minced
3 cups water (or follow noodle packet instructions)
1 tablespoon hoisin sauce
1 tablespoon dark soy sauce
2 teaspoons rice vinegar or white vinegar
1 tablespoon sriracha or chili sauce (adjust to taste)
½ teaspoon crushed black pepper
½ teaspoon salt (or to taste)
2 to 3 tablespoons chopped spring onion greens
1 teaspoon toasted sesame seeds (for garnish)

Tip: You can find the full list of ingredients and measurements in the recipe card below.

Instructions

Heat sesame oil in a large pan over medium heat. Add sliced onions and minced garlic. Sauté for about a minute until fragrant.
Add mushrooms and cook for 3 to 4 minutes, stirring occasionally, until golden and slightly caramelized.
Stir in the hoisin sauce, soy sauce, vinegar, sriracha, salt, and black pepper. Let the mixture simmer for 1 to 2 minutes so the mushrooms soak up the flavors.
Add uncooked ramen noodles, broccoli florets, and water. Stir gently to submerge the noodles.
Cook over medium heat, stirring occasionally, until the noodles are cooked through and the broccoli is just tender. This usually takes about 4 to 5 minutes.
Add chopped spring onion greens. Mix gently.
Serve hot, garnished with toasted sesame seeds and more scallions if desired.

Variations

Use gluten-free noodles and tamari instead of soy sauce for a gluten-free version
Add spinach or bok choy for extra greens
Try different mushrooms like shiitake, enoki, or king oyster
Top with crispy tofu, a poached egg, or air-fried tempeh for protein
Substitute hoisin with oyster sauce (if not vegan) or miso for a different flavor profile

Heating & Storage

This noodle dish is best enjoyed fresh but can be stored in the fridge for up to 2 days. Reheat gently in a pan with a splash of water to loosen the noodles. Avoid microwaving for too long, as the noodles may become gummy.

Frequently Asked Questions

Can I make this gluten-free?

Yes, just use gluten-free noodles like rice noodles and swap soy sauce for tamari.

What kind of mushrooms work best?

Button, shiitake, or cremini work well, but feel free to use a mix—or even dried mushrooms that have been rehydrated.

Can I add other vegetables?

Absolutely. Bell peppers, spinach, bok choy, and zucchini all make great additions.

What can I use instead of hoisin sauce?

You can use oyster sauce (non-vegan) or mix soy sauce with a touch of sugar and garlic.

Is this recipe spicy?

It has a mild heat from sriracha. Reduce or omit it if you’re sensitive to spice.

Can I use pre-cooked noodles?

Yes. If using pre-cooked noodles, skip adding water and stir them into the cooked vegetables and sauce at the end.

Will the noodles get soggy?

As long as you don’t overcook them, they’ll hold up well. Keep an eye on them and stir gently.

Can I meal-prep this dish?

It’s best eaten fresh, but you can prep the veggies and sauces ahead to make it faster.

Can I double the recipe?

Yes, just use a large enough pan and adjust seasoning to taste.

What if I don’t have sesame oil?

Use any neutral oil like avocado, canola, or sunflower. A drop of toasted sesame oil at the end adds aroma if desired.

Conclusion

Broccoli mushroom ramen noodles are your answer to fast, feel-good food. This dish turns instant noodles into a nourishing, flavor-packed meal that’s easily customizable, effortlessly vegan, and irresistibly slurpable. Whether you’re using pantry staples or jazzing it up with specialty mushrooms and greens, you’ll be coming back to this recipe again and again.

Chef sara