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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
My family LOVED this! It’s quite delicious and flavorful! I think I’d even serve with some sticky Thai wings next time. I don’t think this is 6 servings though… 4 at best. Also, this will take an hour to make. I really wish Tieghan was more realistic with her recipes, and how long they take to make. Still delish!
Hi Tracey! I am glad you and your family enjoyed this recipe! I apologize this took longer than expected, I will look into my prep times! Thank you so much for trying this one! xTieghan
Delish! I made this tonight! It definitely took me closer to an hour with prep though. I feel guilty having so much soy sauce!! I think it would’ve been maybe a little better to have not added soy sauce to the broth (just the other parts of that sauce), and only putting soy sauce in the noodles (cutting it in half). Thoughts?
Hey Mary Jane,
Thanks for giving the recipe a try! You could certainly adjust the soy sauce to your liking! Please let me know if you have any other questions! xTieghan
Maybe I missed it, but where’s the spicy? And when do we add the spinach in?
Hey Sarah,
The spinach is added in step 2 and the spice comes for the chili oil which is added in step 5. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Would udon noodles work with this recipe?
Hey Rachel,
Yes that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Wow! This was absolutely incredible! I’ve never attempted an Asian style noodle broth dish because I was always so intimidated, but this was accessible and even better than anything I’ve had out at a restaurant! My husband and mother were equally wowed and it has found a place in my recipe box. The fact that it is GF is an added wonderful bonus for someone who just had to transition to a GF lifestyle. Thank you for your easy to follow instructions and delicious recipe!
I am so glad you tried this one, Brie! Thank you for trying it!! xTieghan
Very delicious. We added cubed chicken breast to the dish. Thighs would have probably been even better. Hubby wanted the chicken included. I could have had it either way. It was delicious. It’s probably my cooking skills, but the prep time was significantly underestimated!!! Thanks for sharing!!
Thank you for trying this one, Cheryl! I am really glad this recipe turned out so well for you! xTieghan
Made this last night because I had all the ingredients except the type of noodles on hand. Used a box of red lentil spaghetti for the noodles and it was excellent! We didn’t do the brother but instead just used the sauce for really sauce noodles and added the chopped spinach in at the end. My husband’s new favorite noodle dish!
Hi Ari! I am really glad this recipe turned out so amazing for you! Thank you! xTieghan
Ok I hardly ever write reviews but this recipe is next level. I made a few changes based on what I had in my pantry. I don’t have rice vinegar so I used just one tablespoon of apple cider vinegar. I only had powdered ginger so I used 1/4 tsp for every fresh tablespoon. I also went heavier on the shallots and did about 4 and added one whole bell pepper at the same time. I didn’t have 3 cups of mushrooms (baby Bella) so I wanted to beef up the veggies! Came out AMAZING. I also only did 2 cups of broth and it was plenty. Tieghan you are amazing with these noodle recipes!!!!!!! MAKE IT!
I am so happy this turned out so well for you, Gabrielle!! Thank you so much for trying this! xTieghan
Loved it! This will become a weeknight staple in my house!
Thank you so much Debbie! I am really glad this recipe turned out so well for you! xTieghan
Delicious. I used some left over broccoli (left from the chicken pot pie) to the mushrooms. The flavors were great.
Thank you Carol! xTieghan
Looks great! But… what is chili oil? Do you have a brand you use? Thx
Hey Ida,
I make my homemade! https://fett-weg.today/better-than-takeout-dan-dan-noodles/%3C/a%3E%3Cbr /> I hope you love the recipe, please let me know if you have any other questions! xTieghan
Would love to add a protein to this dish or to serve on the side – chicken or shrimp maybe. Anything you recommend that would work well?
Hey Leah,
I think ground chicken would work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Good to the last drop! We were drinking the broth out of our bowls. LOVE everything we make from HBH! xoxo
I am so happy you loved this recipe, Lisa! Thank you so much! xTieghan
This dish is fantastic! I made it tonight and thought I’d have some leftovers but we ate the whole thing and everyone had seconds!
Wow yes! Thank you so much Lili! xTieghan
This recipe turned out well! I can see it becoming a go-to when I have veggies that need to be used.
Thank you so much Sara! xTieghan