Butter Garlic Oyster Mushroom Ramen Pasta
A Ramen Carbonara-esque Dish with a Rich Butter Spaghetti Flavor
Transform your instant jjaparaghetti into a sophisticated noodle dish with the savory essence of butter-garlic sauce and the chewy texture of oyster mushrooms. This recipe offers a delightful fusion, reminiscent of Italian pasta, with a generous topping of Parmesan cheese. Perfect for a quick yet satisfying lunch that elevates your everyday ramen.
Main Ingredients
- 1 pack Jjaparaghetti noodles
- A small handful of oyster mushrooms (about 50g)
- 1 egg yolk
- 5 cloves garlic
- 1 piece of butter (approx. 10g)
- Pinch of salt
- Pinch of black pepper
Seasoning & Toppings
- Generous amount of grated Parmesan cheese
- A little dried parsley flakes
- 2 Tbsp tuna extract (or fish sauce)
- A sprinkle of toasted sesame seeds
- Generous amount of grated Parmesan cheese
- A little dried parsley flakes
- 2 Tbsp tuna extract (or fish sauce)
- A sprinkle of toasted sesame seeds
Cooking Instructions
Step 1
Begin by preparing your ingredients. Take a handful of oyster mushrooms and roughly 5 cloves of garlic. Also, have a piece of unsalted butter ready for sautéing.
Step 2
Gently tear the oyster mushrooms into bite-sized pieces. Thinly slice the garlic cloves. Slicing the garlic thinly will help it release its flavor more effectively when sautéed.
Step 3
Place the sliced garlic and the piece of butter into a pan over medium-low heat. Allow the butter to melt and gently sauté the garlic, infusing the butter with its aroma. Be careful not to burn the garlic.
Step 4
Once the garlic is fragrant, add the torn oyster mushrooms to the pan. Sauté them along with the garlic until they soften and begin to lightly brown. Season with a pinch of black pepper and a tiny pinch of salt to enhance their natural flavor.
Step 5
Now, it’s time to cook the noodles. Bring a pot of water to a boil and add the Jjaparaghetti noodles. Cook them for about 1 minute less than the package instructions recommend to ensure they remain al dente.
Step 6
Immediately drain the cooked noodles and rinse them quickly under cold running water. This shock in cold water helps to firm up the noodles, giving them a wonderfully chewy texture.
Step 7
Add the drained noodles to the pan with the sautéed mushrooms and garlic. Pour in 2 tablespoons of tuna extract (or fish sauce) for seasoning. Stir everything together thoroughly to ensure the sauce evenly coats the noodles and mushrooms. You can add more black pepper at this stage if you like.
Step 8
Transfer the finished noodle dish to a serving plate. Sprinkle generously with dried parsley flakes for a touch of color and then lavish it with grated Parmesan cheese for that irresistible cheesy flavor. For an extra rich touch, gently place the egg yolk in the center, or serve with a fried egg on top. This creates a ramen dish that’s truly a step above, rivaling any pasta creation. A final sprinkle of toasted sesame seeds adds a nice finish.
