Vegetarian ramen noodles are a delicious upgrade to instant ramen. This Asian-inspired recipe uses basic ingredients and is perfect for busy family weeknights. Quick and easy ramen noodles are made at home with a simple sauce, and are ready in 30 minutes!
Preheat the oven to 350 F. Spread the cashews and sesame seeds on a parchment paper-lined baking sheet in one layer.
Bake for 10 minutes until both cashews and sesame seeds turn nicely brown, roasted color. Reserve honey for later use.
In a medium bowl, whisk the sauce ingredients.
Reserve and remove 2 tablespoons of sauce ingredients to a small tall jar or glass. The majority of the sauce should remain in the bowl.
Honey mixture for nuts and seeds
Add 2 tablespoons of reserved honey to the reserved 2 tablespoons of the sauce in the same jar (or glass). Mix very well with the spoon so that the sauce and honey form a thick and sticky glaze of even consistency.
Add roasted cashews and toasted sesame seeds to the same jar (or glass). Stir everything together with the spoon.
The sauce should be sticky and should coat the cashews. Cashews should be coated with sticky sauce and sesame seeds. If the mixture is too thick, add another tablespoon of sauce from the bowl.
Heat an empty cast-iron skillet for 2 minutes on medium heat before adding oil.
Add sesame oil.
Add sliced mushrooms and garlic. Cook for about 3 or 5 minutes, turning once. Removed cooked mushrooms to a plate.
Add another tablespoon of sesame oil, add fresh spinach, and cook for about 3 or 5 minutes, stirring until the spinach wilts. Remove from heat.
Bring a pot of water to boil. Add ramen noodles and cook for 2 minutes. Drain.
Add cooked ramen noodles and half of the cooked mushrooms to the cooked spinach in the skillet.
Pour the sauce over everything.
Mix everything well. Reheat if needed.
Top with the remaining half of the cooked mushrooms.