Quick ramen noodles with mushrooms from Ottolenghi Comfort (page 188) by Yotam Ottolenghi and Helen Goh and Tara Wigley and Verena Lochmuller

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sunflower oil for peanut oil, sake for Shaoxing wine, and chilli flakes for shichimi togarashi.

  • catlifford on May 21, 2026

    Easy. I doubled the sauce because I didn’t think the portion would be enough but it would’ve been enough, so the sauce was overpowering. I added way too much chili flakes too.

  • Livia on March 01, 2026

    I also had an issue with the mushrooms going mush in the food processor, so it was a bit dry. Added some cooked oyster mushrooms as a tipping which was nice, some chilli crisp and a fried egg. Delicious

  • eliza on December 05, 2025

    I agree this was very delicious. We had it with island pork tenderloin for a lovely meal. I also chopped the mushrooms by hand, and I used rice noodles which worked well. I ended up cooking the green onion sauce for a few minutes since I can’t eat raw alliums. Used the full amount of togarashi and spice level was just right.

  • treay on April 15, 2025

    A fast and delicious recipe. It made me feel like eating nice and healthy takeaway food at home. It came to the table in about half and hour. The flavours are amazing. I changed a couple of things such as using a mixture of mushrooms because I couldn't find chestnut mushrooms: portobello, oyster and exotic mushrooms. I made a mistake of putting too many in the food processor to chop, and they ended up in a bit of a mash.... Next time I'll leave them more coarsely chopped. I didn't have ramen noodles, so I used thin egg noodles instead. What really gives a boost to the noodles is the spring onion sauce, made a bit in advance to develop the flavours. So good! All in all, a recipe that I'll make many more times....

  • anya_sf on February 09, 2025

    Delicious! It was never going to be done in 15 minutes (the mushrooms cook for 12-15 minutes), but was probably done in 20. I made 1/2 recipe and chopped the mushrooms by hand rather than dirty the food processor. Added some sauteed greens. Then partway through eating was inspired to add some chili-lime cashews - yum.

  • Astrid5555 on November 17, 2024

    I am always on the lookout for a new pasta recipe with mushrooms, and this one delivers. Topped with crunchy chili oil as well, so so good!

  • stef on November 02, 2024

    Such a quick dish to prepare. The mushrooms and sauce add so much to the dish. No nori so a little sprinkle of roasted peanuts went great. We loved it and definitely will be made again.

  • linacuisine2021 on October 12, 2024

    i also used sunflower oil and went very fine !

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