Ramen Noodles With Mushroom Sauce


Make this creamy Ramen Noodles With Mushroom Sauce recipe in about 15 minutes completely on top of the stove. It can be as spicy as you want by adding red pepper flakes or don’t add them at all. I like spicy so I added two teaspoons of red pepper flakes but this will be great without them too. I adapted this recipe from a fellow blogger at http://www.sarchakra.com.







Cook the Ramen noodles according

to the package directions discarding

the seasoning packet.



While the noodles are cooking, melt

the butter over medium low

heat in a large skillet.



Add the red pepper flakes and garlic,

stir and cook for about 1 minute.



Add the mushrooms and stir.



Cook until the mushrooms are

tender. Add the salt and pepper.



Add the cream.



Stir and continue to cook until hot.



Add the nutmeg and stir.



Add the cooked and

drained Ramen noodles.



Toss until the noodles are

completely coated then serve.


Ramen Noodles With Mushroom Sauce




  • 8 oz. mushrooms, sliced
  • 1 clove garlic, minced
  • 2 Tbsp. butter
  • 1/2 cup heavy cream
  • 1/2 tsp salt, or to taste
  • 1/2 tsp pepper, or to taste
  • 1 tsp. red pepper flakes (or whatever amount you want to use)
  • 1/4 tsp. ground nutmeg
  • 3 oz. package Ramen Noodle, (discard the seasoning pack)


  1. Cook the Ramen Noodles according to the package directions, discarding the seasoning packet, then drain.
  2. While the noodles are cooking, melt the butter in a large skillet over medium low heat.
  3. Add the garlic and red pepper flakes. Cook and stir for about 1 minute.
  4. Add the mushrooms and cook until tender.
  5. Add the salt and pepper then stir.
  6. Stir in the cream and cook until hot.
  7. Stir in the nutmeg.
  8. Add the cooked and drained Ramen Noodles.
  9. Toss the noodles with the mushroom sauce then serve.




  1. You inspire me to get back in the kitchen! My husband is on a diet, and he’s our cook. I’ll never cook like he can, but your recipes always seem so doable! I made the zucchini taco boats for class and my coworkers loved them!

    Liked by 2 people

  2. Ramen noodles are a fun shape, but I’ve belatedly discovered a nifty substitute in the Mexican food area of our local supermarket. It is regular pasta, very thin like Angel Hair, but shorter pieces, and is called Fideo. It comes straight and in a “nest” shape. It cooks quickly, and is very handy to add body to soups or my version of Rice-A-Roni.

    The packages are smallish, maybe about five ounces, so enough for only one meal, but usually clock in at ~$.25 each. I keep about ten packages on hand all the time, but that includes the other various shapes, which are also smaller in size and packaging than the standard brands of pasta. The little shells or alphabets cook up quickly in an otherwise skimpy soup and make it sing! ;->

    Virtual hugs,


    Liked by 1 person

  3. This looks wonderful. I am always look for a side dish to serve when my family comes over and I think they would love this, especially with the red pepper.


  4. I cooked this tonight! It was delicious but boy, was IT spicy! I’ll definitely do this again with less spice. I would love to share it on my blog and tag you in it 🙂 Let me know if this is okay! ❤

    Liked by 1 person

    • I used 2 tsp of red pepper flakes and holy moly was that spicy…lol I changed the recipe to 1 tsp because of how spicy it is. I do love spicy but 2 tsp was a little too much, even for me! You are more than welcome to share and tag me…thank you!


  5. Does anyone sell plain ramen without the seasoning packets? I’ve seen a lot of recipes that don’t use the packets, so finding a source of plain ramen would be useful. This recipe looks great, btw–thanks for sharing 🙂

    Liked by 1 person

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