A supersonic 15‑minute ramen dish packed with brown mushrooms, a fragrant spring‑onion oil and a tangy sauce. Works hot or cold, perfect for a fast, aromatic meal.
Combine the chopped spring onions, minced garlic, grated ginger and shichimi togarashi in a small heat‑resistant bowl. Heat 50 ml of peanut oil in a small pan over medium heat until it reaches the smoking point (about 2 minutes), then remove from the heat. Carefully pour the hot oil over the aromatics, stir, and let the mixture steep for 10 minutes. After steeping, whisk in dark soy sauce, honey, fish sauce and lime juice. Set aside.
Finely chop the brown mushrooms using a blender or food processor, pulsing ten short intervals until the pieces are coarsely minced.
Heat the 1 tbsp of peanut oil in a large pan over medium‑high heat. Add the minced mushrooms and stir constantly, cooking for about 13 minutes until they become soft, dark and most of the liquid has evaporated. Pour in the Shaoxing rice wine, let it evaporate almost instantly, then remove the pan from the heat.
Fill a medium pot halfway with water and bring it to a rolling boil over high heat. Add the instant ramen noodles and cook for 2 minutes (or according to package instructions) until just tender. Drain the noodles and immediately toss them with the cooked mushrooms.
Gently fold the spring‑onion oil into the noodle‑mushroom mixture, tossing until the noodles are evenly coated.
Divide the ramen into two serving bowls, crumble one nori sheet over each portion, and serve immediately.
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