Description
A delightful twist on classic beef Stroganoff, this dish features tender ramen noodles in a rich and creamy mushroom sauce.
Ingredients
Scale
- 8 oz uncooked ramen noodles
- 1 medium onion, diced
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 2 cups vegetable broth
- 2 tbsp soy sauce
- 1 tsp smoked paprika
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 tbsp Dijon mustard
- Chopped fresh parsley, for garnish
Instructions
- Finely dice the onion, slice the mushrooms, and mince the garlic.
- Bring a large pot of salted water to a boil, add the ramen noodles and cook for about 3 minutes until al dente. Drain and set aside.
- In a deep skillet, heat olive oil over medium heat and sauté the diced onion until translucent, about 3 minutes. Add minced garlic and sauté for an additional minute.
- Add sliced mushrooms to the skillet and cook, stirring frequently, until golden brown, about 7 minutes.
- Sprinkle flour over the mushrooms and toss to coat, then gradually add vegetable broth while stirring to avoid lumps. Add soy sauce, smoked paprika, pepper, and salt; let simmer for 5 minutes until the sauce thickens.
- Reduce heat to low and stir in sour cream, heavy cream, and Dijon mustard. Cook for 2 minutes until the sauce is smooth, avoiding boiling.
- Add cooked ramen noodles to the sauce and toss gently to coat. Serve immediately, garnished with chopped parsley.
Notes
For a lighter version, you can substitute heavy cream with a dairy-free alternative. This dish can be easily customized with additional vegetables or proteins.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg