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These 30 Minute Saucy Ginger Sesame Noodles with Caramelized Mushrooms are best for those nights when you’re craving spicy, warming, Chinese inspired noodles, but want something a little healthier too. Crispy caramelized mushrooms in a sweet, spicy, tangy ginger garlic sauce, atop egg noodles in steaming, spicy broth. These quick vegetable-filled Chinese inspired noodles can be made and ready in just about 30 minutes. Not only is this a healthy noodle, but it’s also delicious…and extra saucy too. Just the way all noodles should be.
Welcoming Monday with one of my favorite autumn recipes yet. And also? Plenty of snow too. We had our third snowfall of the season yesterday and it’s a winter wonderland outside. This warming and oh so cozy recipe could not be more fitting for today.
It’s quick, easy, and full of pantry staples. So you see? The perfect Monday recipe.
The background.
These noodles…I love them so much, but wow they took a long while to get just right. At this point, I’ve now made about four versions of this recipe. Each a little different, one even had meatballs, and another had brussels sprouts. I can’t even remember what the third version was, but somehow, someway I landed here.
After three failed attempts, I gave up working on a new gingery sesame noodle. To be honest, I was tired of trying and just figured the idea I had in my head wasn’t really working. Three tries with no happy outcome and I was pretty much done.
But then, I guess I wasn’t, because these noodles happened. How they came to be? It’s simple, I was in need of a really quick recipe last week. It’s been the craziest past few days. There have been some curveballs thrown my way and it’s left me with even less time than I had before…which wasn’t a lot to begin with. The point is, I had to find something quick, and something I could make with ingredients I already had on hand.
I started pulling ingredients from the pantry, and vegetables from the fridge, and I just started cooking. Before I knew it I had the most beautiful soy caramelized mushrooms coated in sesame seeds with a side of extra saucy noodles and steaming soy broth. Once I’d put everything together, it hit me, I finally made the recipe I had envisioned in my head for the last month. Saucy Asian-inspired noodles with broth and veggies. I was putting too much pressure on the recipe while testing, but somehow I worked out the kinks without even thinking about it.
And now? I could not be more excited to share the recipe today. These noodles are not only fast, and healthy, but they’ll leave you wanting bowl after bowl.
They’re delicious.
Everything you need to know about these 30 minute noodles.
If you love my dan dan noodles, you’re going to love these ginger sesame noodles. It’s the same concept, but minus the meat and plus caramelized mushrooms. To be honest? I love this recipe even more than the dan dan noodles. The mushrooms are just so good!
I always start by making the sauce. It’s s a simple mix of soy sauce, honey, rice vinegar, and peanut butter or tahini. I like to add balsamic vinegar and molasses for a little tang and sweetness that you’d find in a hoisin style sauce.
Next, boil the egg noodles. You can really use any kind of noodle, but a good egg noodle is my favorite. If you’re gluten-free, use your favorite rice noodles and make the recipe work for you! Drain the noodles, then add the broth and some of the saucy mix to that same pot. This is your “spicy broth” to mix the noodles with. Keep this on low while you caramelize those mushrooms.
Now the mushrooms. The best part! You want to thinly slice the shrooms, then let them crisp in a little sesame or olive oil. Once they’ve cooked down, just add a splash of soy sauce and let the sauce caramelize over the mushrooms. It’s so simple but so delicious.
To assemble, I like to ladle the spicy creamy broth into bowls, add the noodles, and toss together. Then top with the mushrooms, spoon over chili sauce, and add fresh green onions. It looks like a meal that took all day to prepare, but it’s the easiest!
Perfect for crazy fall weeknights when it’s cold out and you just want a cozy but healthy dinner.
Hoping you guys love this one as much as I do! I’m already excited to make this again tonight!
Looking for other quick weeknight dinners similar to this? Here are a few ideas:
Saucy Tahini Noodles with Honey’d Sweet Potatoes
Crispy Sesame Ginger Potstickers with Chive Chili Sauce
Chinese Mushroom Dumplings with Sweet Chili Ginger Sesame Sauce
Lastly, if you make this 30 Minute Saucy Ginger Sesame Noodles with Caramelized Mushrooms, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
30 Minute Saucy Ginger Sesame Noodles with Caramelized Mushrooms
Servings: 6
Calories Per Serving: 661 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 cup plus 2 tablespoons low sodium soy sauce or tamari
- 1/4 cup honey
- 2 tablespoons balsamic vinegar
- 2 tablespoons rice vinegar
- 3 tablespoons creamy peanut butter or tahini
- 1 tablespoon molasses or pomegranate molasses (optional)
- 2 tablespoons fresh grated ginger
- 3 cloves garlic, grated
- 8 ounces Chinese style egg noodles or rice noodles
- 2 1/2 cups low sodium vegetable or chicken broth
- 2 cups fresh baby spinach, roughly chopped
- 2 tablespoons sesame or extra virgin olive oil
- 3 cups shiitake or cremini mushrooms, sliced
- 2 shallots, chopped
- black pepper
- 2 tablespoons raw sesame seeds
- 2 green onions chopped, for serving
Instructions
- 1. To make the sauce. Combine 1/2 cup soy sauce, honey, balsamic vinegar, rice vinegar, peanut butter/tahini, molasses, 1 tablespoon ginger, 1 clove garlic, and 1/3 cup water in a bowl. 2. Cook the noodles according to package directions. Drain. To the pot used to cook the noodles, add the broth and 1/2 of the soy sauce mixture. Bring to a simmer over medium heat, stir in the spinach. Keep warm.3. Heat the sesame oil in a large skillet over medium-high heat. When the oil shimmers, add the mushrooms. Cook undisturbed for 5 minutes or until golden. Add the shallots, 1 tablespoon ginger, and 2 cloves garlic. Cook 4-5 minutes, until fragrant. Add 2 tablespoons soy sauce and a large pinch of pepper. Cook another 2-3 minutes, until the mushrooms are caramelized. Add the sesame seeds, cook 2 minutes. Spoon the mushrooms out of the skillet and onto a plate. 4. To the skillet, add the remaining soy sauce mixture and bring to a simmer over medium heat. Add the noodles, toss to combine, and cook until the sauce just coats the noodles, 2-3 minutes. Remove from the heat. 5. Ladle the broth into bowls. Add the noodles and toss combine. Spoon the mushrooms over the noodles. Top with green onions and chili oil. Enjoy!
Notes
Chili Oil: I always keep a jar of this homemade chili oil on hand.
This post was originally published on October 26, 2020
Flavors were delicious, the textures of the crispy mushrooms and noodles were memorable. This is a very hands on 30 minute meal, with lots of clean up. Happy to try it, but likely won’t be making it again
Hi Lesley! I am sorry this took a bit more work than expected, but I am glad it tasted well! If there is anything I can help with, please let me know! xTieghan
I love most of your recipes! However, I’m not sure how this can be called “healthy.” The sodium in this dish easily tops 7,000 mg. A high-sodium dish like this is far from healthy…
Hi Anne! I believe this dish is healthier than many options out there… If there is anything I can help you with, please let me know! Otherwise, I hope you enjoy some other recipes on my blog! xTieghan
This is literally one of the best meals I’ve ever had. No joke this is absolutely delicious. So easy and SOOOOO flavorful. I can’t get enough. I want this every week. Can’t express enough how delicious this is.
Hi Allie! I am really happy this recipe turned out so well for you! Thank you for trying it! xTieghan
Do you recommend pb over tahini or vice versa? I love all your recipes!
Hey Ally,
I personally prefer peanut butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
OMG this recipe seems so delicious , I really need to try it!
Miki x
http://www.littletasteofbeauty.com
I hope you love this one, Miki! xTieghan
This look amazing! And I know my family would love all the flavours but they are not fans of mushroom do you think bok choy or snow peas or carrot would be an okay sub? Or do you have any roger suggestions?
Hey Kate,
I think those would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Your Saucy ginger noodles w/caramelized mushrooms looks mouth watering! Unfortunately I am extremely allergic to any & everything soy, can you suggest a substitute please. Thank you.
Hey Corrie,
You can use coconut aminos in place of the soy sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I use coconut aminos in replacement of soy sauce?
Hey Becc,
Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made it tonight and it was a good meal for a cold night. Interesting flavours and textures together but too salty. Next time I’ll cut the tamari way down and add more at the table if needed. I’m an experienced cook but the recipe took close to an hour–lots of chopping and lots of ingredients and steps. But all Half-Baked Harvest recipes take me twice as long to prep as they say. Still worth it! yummy stuff.
Hi Leslie! I am glad this turned out well and hope it turns out better with less tamari! If you have any questions, please let me know! xTieghan
I made this tonight. Was really good. I dont even know if I need the broth part of it but I love the noodles and mushrooms. Thanks for another great recipe.
Thank you Anne! I am really glad this turned out so well for you! xTieghan
This recipe makes me swoon … I still have a flank steak in freezer for tomato beef chow mein and am tired of it as my go to for flank…. guess what! Will make this and add the flank steak sautéed/cooked/thinly sliced and make two meals for the two of us!!!
I am so happy this recipe turned out so amazing for you, Randi! Thank you so much for trying this one! xTieghan
Any suggestions what other veg would work if we don’t have 3 cups of mushrooms? Zucchini? Bell Pepper?
Hey Gwen,
Any other veggies that you enjoy will work here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can the chicken broth be swapped out to make this vegetarian?
Love this one, Tieghan! These are all easily accessible ingredients and WOW those pictures! YUM! Will be perfect for a warming meal sometime now as the cold temperatures creep in (and we’re working from home all day!). Thanks!
Aw so happy you have been loving this one, Kelly! Thank you so much! xTieghan
Fabulous recipe for noodles and caramelized mushrooms … I am making them tonight, this dish and so extraordinary that everyone here is going to be silent … Too busy tasting, rather than talking, smiling!
The Dan Dan, are a success, so we will see if they are beaten?
A thousand thanks to you for this beautiful obstinacy
Thank you so much for trying this one! Silence is sometimes the best compliment haha! Have an amazing week! xTieghan