Shiitake garlic noodles recipe

I'm so excited to share this one with you. These shiitake garlic noodles have become one of my go to dinners on nights when the whole family is running in different directions and nobody has patience for a complicated recipe.

Jump to:

• Why You'll Like These Shiitake Garlic Noodles
• Shiitake Garlic Noodles Ingredient List
• Shiitake Garlic Noodles
• How to Make Shiitake Garlic Noodles
• Storage and Reheating
• Tips and Variations for Shiitake Garlic Noodles
• Frequently Asked Questions About Shiitake Garlic Noodles
• Recipes You May Like
• Final Thoughts

Here's the thing about weeknight cooking in our apartment. Between Alex's soccer practice and Sarah's homework, I need something that comes together fast and still tastes like I put real effort into it. This one does exactly that.

The noodles get tossed in a garlicky, savory sauce with tender shiitake mushrooms, and honestly, it tastes like something you'd order from your favorite noodle spot. Donald actually asked me if I got takeout the first time I made it. I hadn't. It took twenty minutes.

If you love quick noodle dinners as much as we do, you'll probably also enjoy this asian broccoli recipe, which makes a really nice side to go along with these noodles.

Why You'll Like These Shiitake Garlic Noodles

This recipe earns its spot in our regular rotation for a few reasons.

• It's ready in just 20 minutes, start to finish
• The shiitakes give it a deep, meaty flavor without any meat
• The garlic sauce is simple but packs a real punch
• It works with noodles you already have in your pantry
• Kids and adults both go back for seconds
• You can make it gluten free with just a couple of swaps

Sarah isn't usually a mushroom fan, but she cleans her bowl every single time I make this. I think it's the sauce that wins her over.

Shiitake Garlic Noodles Ingredient List

Here's what you'll need to pull this together. Nothing fancy, just simple ingredients that work hard together.

For the noodles:

• 5 oz ramen noodles (I use a brown rice and millet blend, but regular ramen or even spaghetti works too)
• 6 oz shiitake mushrooms
• 2 to 3 green onions, sliced
• 3 cloves garlic, minced
• 1 teaspoon sesame seeds, optional but pretty on top

For the sauce:

• ¼ cup vegetable broth
• 2 tablespoon hoisin sauce
• 1 ½ tablespoon tamari or soy sauce
• ½ teaspoon fresh ginger, grated

I always keep hoisin sauce on hand now because of this recipe. It's the ingredient that makes the whole dish taste restaurant quality without any real work.

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How to Make Shiitake Garlic Noodles

This comes together quickly, so it helps to have everything prepped before you start cooking.

Cook the Noodles and Make the Sauce

Cook your noodles according to the package directions. I like to pull them slightly before they're fully done, since they'll finish cooking a bit more once they hit the pan.

While the noodles cook, whisk together the broth, hoisin, tamari, and ginger in a small bowl. Set it aside. This sauce takes about two minutes to put together, and it's doing most of the flavor work here.

Cook the Shiitake Mushrooms

Wipe your mushrooms clean with a damp paper towel. Trim off any hard stems, then slice or halve them depending on their size.

Heat a large skillet over medium high heat. Add the mushrooms and let them cook for 6 to 7 minutes, stirring occasionally. If you're skipping oil, a splash of water or broth works fine here, just add more as the pan dries out.

You'll know they're ready when they've shrunk down and picked up some color around the edges. That's where a lot of the flavor comes from, so don't rush this part.

Bring It All Together

Add your sliced green onions and minced garlic to the pan with the mushrooms. Stir and cook for another minute or two, just until the garlic smells fragrant. Garlic burns fast, so keep an eye on it.

Lower the heat, then pour in your sauce along with the cooked noodles. Toss everything together and let it heat through for two to three minutes. Sprinkle sesame seeds on top if you're using them, and you're done.

I learned the hard way that adding the sauce too early makes everything watery instead of glossy, so wait until the noodles are already in the pan.

Storage and Reheating

If you happen to have leftovers, which doesn't happen often in our house, store them in an airtight container in the fridge for up to three days.

To reheat, add a splash of water or broth to loosen things up, then warm the noodles in a skillet over medium heat, or microwave in short bursts, stirring in between. The noodles soak up more of the sauce overnight, so the second day version is honestly just as good, maybe better.

I wouldn't recommend freezing this one. The noodles get a little mushy once thawed, and the texture just isn't the same.

Tips and Variations for Shiitake Garlic Noodles

Here are a few things I've picked up from making this more times than I can count.

• Swap the ramen for spaghetti or rice noodles if that's what you have on hand
• Make it gluten free with tamari, gluten free noodles, and a gluten free hoisin sauce (San J brand works great)
• Toss in peanuts, cashews, or slivered almonds right before serving for some crunch
• Add a handful of spinach or shredded carrots if you want more veggies in the mix
• Have you ever noticed how much better garlic smells once it hits a hot pan? That's usually my cue that dinner's almost ready

One thing to watch for, don't walk away while the garlic is cooking. I've burned it more than once while checking on Alex's homework, and burnt garlic will throw off the whole dish.

Frequently Asked Questions About Shiitake Garlic Noodles

What type of noodles work best for shiitake garlic noodles?

I use a brown rice and millet ramen, but regular ramen noodles, rice noodles, or even plain spaghetti all work well here. Pick whatever you have in the pantry. The sauce carries the flavor either way.

Can I use dried shiitake mushrooms instead of fresh ones?

Yes, you can. Just soak the dried mushrooms in warm water for about 20 minutes until they soften, then drain and slice them the same way you would fresh ones. I'd save some of the soaking liquid too, since it adds a nice, deep flavor to the sauce.

How do I make shiitake garlic noodles gluten free?

Swap in gluten free noodles, use tamari instead of regular soy sauce, and grab a gluten free hoisin sauce. San J makes one that works really well and you honestly can't tell the difference.

Can shiitake garlic noodles be made ahead of time?

You can prep the sauce and slice the mushrooms and green onions a day ahead to save time. I wouldn't cook the noodles too far in advance though, since they're best tossed with the sauce right before serving.

Recipes You May Like

If you enjoyed these noodles, here are a few more from our kitchen that might catch your eye.

• Crispy Baked Sesame Tofu, a great protein pairing if you want to round out this noodle dinner
• Sweet and Sticky Tofu, another quick weeknight favorite with a similar savory sweet sauce
• Asian Green Beans and Mushrooms, a simple side that goes really well alongside these noodles

Final Thoughts

These shiitake garlic noodles have become one of those recipes I turn to without even thinking twice. They're fast, they use simple ingredients, and everyone at my table actually enjoys them, mushrooms included.

If you give this one a try, let me know how it turns out for you. This one's a family favorite around here, and I hope it becomes one of yours too.