Prep Time: 5 Minutes
Cook time:
10 Minutes
Total Time:
 15 Minutes
Serves: 2

This is our go to dish for a mid week meal. Mainly because we love mushrooms and ramen noodles but also because it’s easy to prepare, tasty and nutritious.

Mushrooms pack a big dose of protein, potassium and selenium. We like to buy our mushrooms fresh from our local Asian grocer.

If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.



  • 1 packet ramen noodles
  • 200g mushrooms (field or shitake)
  • 1 brown onion
  • 1 tsp crushed garlic
  • 1 tbsp. tamari
  • 1 tbsp. coconut aminos
  • 1 tbsp. sesame seeds
  • Salt and pepper
  • 1 bunch bok choy
  • Garnish with long red chili


  1. Pre heat a large fry pan on high heat with a small amount of filtered water.
  2. Boil a kettle, and then cover ramen noodles with boiling water and cook as per packet instructions.
  3. Dice onion, slice mushrooms and add to pan. Stir until golden brown and add garlic, tamari, coconut aminos, sesame seeds, salt and pepper.
  4. Slice bok choy into bite sized piece and add to the pan. Cook through for 2mins.
  5. Drain ramen noodles and add to fry pan. Cook for a further 3-4 mins until heated then serve with sliced red chili

7 Steps in eating out as a vegan!

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