Restaurant quality at home in 10 minutes. While the oyster sauce keeps this from being a vegetarian dish, you can swap in hoisin sauce and you get a full vegan alternative.
What you will need
8 oz. Rice Ramen
4 oz. Crimini Mushrooms
2 Tbsp Toasted Sesame Oil
3 cups Coleslaw Mix
1/4 cup Soy Sauce
1 Tbsp Oyster Sauce
1 bunch Scallions, optional(Nutritional facts 135 calories, 8.35 g fat, 13.55 g carbohydrates, 1.85 g protein, 3 mg cholesterol, 470 mg sodium)
How to cook
Bring a pot of water to a boil. Add the noodles. Set a timer for 4 minutes. After about a minute the noodles will soften enough that you can gently separate them with a fork or a set of chopsticks, just like making top ramen. After about 4 minutes, the noodles should be tender. Strain them and set them aside.
Remove the stems of the mushrooms. Slice them into quarters. Organizing the mushrooms into a grid with the gills facing up can make slicing them easier.
Heat oil in a heavy skillet over high heat, until nearly smoking.
Add the quartered mushrooms and cook until browned and beginning to shrink.
Add the coleslaw mix. Stir over heat for 2 or 3 minutes to wilt the slaw mix.
Stir in the soy sauce.
Stir in the oyster sauce.
Add the cooked noodles and stir to distribute. Simmer until the sauce dries out and the noodles stick to the pan a little.