# Ingredient List:
→ Main Ingredients
01 - 240 g (8 oz) ramen noodles, uncooked
02 - 2 tablespoons olive oil
03 - 1 small yellow onion, finely diced
04 - 500 g (18 oz) cremini mushrooms, sliced
05 - 3 cloves garlic, minced
06 - 1 tablespoon all-purpose flour
07 - 2 cups vegetable broth
08 - 2 teaspoons soy sauce
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon freshly ground black pepper
11 - 1/2 teaspoon Kosher salt
→ Stroganoff Sauce
12 - 1/2 cup sour cream
13 - 1/4 cup heavy cream
14 - 2 teaspoons Dijon mustard
→ Garnish
15 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Finely dice onion, slice mushrooms, and mince garlic. Set out all measured ingredients for efficient assembly.
02 - Bring a large pot of salted water to a boil. Add ramen noodles and cook for 3 minutes, or until al dente. Drain and set aside.
03 - Heat olive oil in a deep skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Stir in garlic and sauté for 1 minute, until fragrant.
04 - Add sliced mushrooms to the skillet. Cook, stirring frequently, until mushrooms release their moisture and become golden brown, approximately 7 minutes.
05 - Sprinkle flour over mushrooms. Toss to coat and cook for 1 minute. Gradually pour in vegetable broth while stirring to prevent lumps. Add soy sauce, smoked paprika, ground black pepper, and salt. Simmer for 5 minutes, until slightly thickened.
06 - Reduce heat to low. Stir in sour cream, heavy cream, and Dijon mustard. Continue cooking until smooth and creamy, about 2 minutes. Do not allow sauce to boil after dairy has been added.
07 - Add cooked ramen noodles to the mushroom sauce. Toss gently to coat noodles evenly. Remove from heat and serve immediately, garnished with chopped parsley.
