Prep the mushrooms. Wipe them clean and slice about 1/4-inch thick. Don’t wash under running water; mushrooms soak it up. Mince the garlic and slice the green onions, keeping whites and greens separate.

Boil the noodles. Bring a pot of water to a boil. Cook ramen 1 minute less than package directions. Drain and toss lightly with a few drops of oil to prevent sticking.

Brown the mushrooms. Heat a large skillet over medium-high. Add the oil and half the butter. Spread mushrooms in a single layer and let them sear undisturbed for 2–3 minutes. Stir and cook until golden and their moisture cooks off, about 5–7 minutes total. Season with a pinch of salt and pepper.

Sauté the aromatics. Push mushrooms to one side. Add the remaining butter and the white parts of the green onions. Cook 30 seconds, then stir in the garlic. Sauté until fragrant, 30–45 seconds; don’t let it brown.

Build the sauce. Pour in the vegetable broth, soy sauce, oyster or mushroom sauce, sesame oil, rice vinegar, and brown sugar. Stir and simmer 1–2 minutes to thicken slightly.

Add the noodles. Toss the drained ramen into the skillet. Use tongs to coat every strand. If it looks dry, splash in a bit more broth or water. Season with black pepper and red pepper flakes or a spoon of chili crisp.

Finish and garnish. Turn off the heat. Fold in a handful of spinach or blanched bok choy if using. Top with the green onion tops and sesame seeds. Taste and adjust—add a few drops more soy for salt, vinegar for brightness, or chili for heat.

Serve hot. Divide into bowls. Add a soft-boiled egg, crispy tofu, or shredded chicken if you want more protein.