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+ servings
saucy noodles with enoki
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4.17000 from 6 votes

Enoki Mushroom Sauce over Ramen Noodles and Scallions

A delicious enoki mushroom and zucchini sauce topped over ramen noodles to make a quick and delicious lunch!
Prep Time20 mins
Cook Time10 mins


  • 1 tablespoon avocado or vegetable oil 
  • 4 large garlic cloves, finely chopped
  • 1 (2-inch) piece ginger, thinly sliced
  • 3 green onion stalks, sends trimmed, thinly sliced, white and green parts separated
  • 1 (8 oz.) pack enoki mushrooms, ends trimmed
  • 1/2 zucchini, cut into matchsticks 
  • 1/2 teaspoon salt
  • 2 tablespoons light soy sauce
  • 1 tablespoon Chinkiang Black vinegar 
  • 2 tablespoons Sriracha sauce
  • 1 tablespoon chili crisp, plus more for topping
  • 1 (8 oz.) pack fresh or dry ramen noodles   


  • Bring water to a boil in a medium pot. 
  • Heat oil over medium heat in a large skillet, add garlic, ginger and saute until fragrant and garlic is golden brown, about 2 minutes. Add white parts of scallion and saute until translucent, 30 seconds. Then add enoki and cook until wilted, stirring every now and then, about 1 minute. Add zucchini and cook until translucent, 1 minute. Add salt and stir to combine. Add soy, black vinegar, sriracha, chili crisp and stir to combine and make a sauce mixture. Add 1 tablespoon of water to adjust consistency, remove from heat and set aside.  
  • Add ramen to boiling water and cook until noodles are tender with a slight bite in the center, about 2 minutes. Strain and add to a plate. Pour mushroom mixture over the noodles and garnish with green scallions and more chili crisp. Adjust soy sauce according to taste and serve immediately.