Sesame Ramen Noodle Salad with Shiitakes
Sesame Ramen Noodle Salad with Shiitakes is a simple, nourishing noodle salad made with millet and brown rice ramen, thinly sliced shiitake mushrooms, toasted sesame seeds, and green onions, all tossed in a savory soy-sesame dressing. Nutty, umami-rich, and easy to throw together, it’s perfect served chilled or at room temperature for weeknights, meal prep, or casual gatherings.
Ingredients
- 3 squares millet and brown rice ramen noodles I use Lotus Foods brand
- 8-10 oz shiitake mushrooms thinly sliced
- olive oil
- 3 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 2 tbsp toasted sesame seeds
- 2 green onions thinly sliced
Instructions
- Boil water in a saucepan, add in ramen noodle squares and cook according to package instructions. (After 3 minutes, use a fork to separate the noodles, then cook another 4 minutes.) Rinse in cold water and let drain well.
- While noodles are draining, cook your mushrooms. Heat a large pan to medium heat. Add in mushrooms in batches so that you do not crowd the pan. Allow them to cook a couple of minutes undisturbed. As soon as they start to release a bit of water and get golden, drizzle with olive oil and use a spatula to move around. Try not to toss the mushrooms too often, leaving them in place will allow them to get a nice color and texture without getting soggy. Once they have a satisfying golden color, remove from the pan into a mixing bowl. Repeat until all the mushrooms are cooked. Toss the cooked mushrooms with a bit of salt.
- Add the drained noodles to the mixing bowl with the mushrooms, add in soy sauce, sesame oil, sesame seeds and green onions. Toss to coat and serve.
- This dish can be eaten immediately or saved in the fridge and served cold or at room temperature.