Chili Garlic Butter Ramen with Mushrooms
This Chili Garlic Butter Ramen with Mushrooms is a bold, satisfying weeknight dinner ready in about 35 minutes. Ramen noodles are tossed in a rich garlic butter broth spiked with chili garlic sauce and loaded with golden-seared cremini mushrooms and tender bok choy.
Equipment
- Large skillet or wok
- Medium saucepan
- Colander
- Cutting board and knife
Ingredients
- 8 oz dried ramen noodles seasoning packets discarded
- 10 oz cremini mushrooms thickly sliced
- 2 heads bok choy halved lengthwise
- 3 tablespoons unsalted butter divided
- 5 cloves fresh garlic minced
- 2 tablespoons chili garlic sauce adjust to taste
- 3 cups vegetable broth
- 2 tablespoons soy sauce low-sodium if preferred
- 1 teaspoon sesame oil for finishing
- 3 green onions thinly sliced, for garnish
- 1 tablespoon sesame seeds for garnish
Instructions
- Bring a medium saucepan of salted water to a boil. Cook the ramen noodles according to package directions, about 2 to 3 minutes. Drain, rinse briefly with cold water, and set aside.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of butter and the sliced cremini mushrooms in a single layer. Cook undisturbed for 3 to 4 minutes until golden brown, then toss and cook another 2 minutes. Remove mushrooms and set aside.
- Reduce heat to medium. Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and cook for about 60 seconds, stirring constantly, until fragrant.
- Stir the chili garlic sauce into the butter and garlic and cook for 30 seconds to bloom the flavors. Pour in the vegetable broth and soy sauce, then bring to a gentle simmer.
- Add the halved bok choy to the simmering broth. Cook for 2 to 3 minutes until the stems are just tender and the leaves are bright green.
- Return the seared mushrooms to the skillet and add the cooked ramen noodles. Toss everything together gently until the noodles are well coated in the broth. Taste and adjust salt or chili garlic sauce as needed.
- Remove from heat and drizzle with sesame oil. Divide into bowls and top with sliced green onions and sesame seeds. Serve immediately.
Notes
Do not crowd the mushrooms in the pan — cook them in a single layer for the best golden sear. Always add sesame oil off the heat to preserve its delicate nutty aroma. Store broth and noodles separately in the refrigerator for up to 3 days. The broth can be frozen for up to 2 months. Reheat broth on the stovetop and add freshly cooked noodles for best texture.