Next Post
This post may contain affiliate links, please see our privacy policy for details.
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
This was good. I did cut down the soy sauce by half and it was still quite salty. I have found some HBH recipes overly salty when using soy so it definitely helped to reduce when making this one.
Thank you so much Lo! I am really glad you loved this! xTieghan
The sauce was amazing ! I have to say the rice noodles were a really big NO GO for this recipe. By the time they boil, then sit in liquid and then go into the pan for the last step, they were mushy. Possibly undercook them the first time ?? Such great flavors and really quick and easy meal. Added broccoli and the family loved it. .
Hey Julie,
Thanks for trying the recipe! I would recommend trying egg noodles next time as they are not as delicate. Please let me know if you have any other questions! xTieghan
This dish came out so bitter! I followed it exactly as written and don’t understand what went wrong? 🙁
Hey Demi,
So sorry about this! I am not sure what could have happened if you followed the recipe exactly. Did you adjust the cooking method? Please let me know how I can help! xTieghan
Can’t wait to make this! What’s the noodle to broth ratio? Is it supposed to be a soup consistency?
Hey Natalie,
That is personal preference! I hope you love the recipe, please let me know if you have any other questions! xTieghan
SO delicious!!!! I couldn’t believe how good it tasted first bite. Super impressed and definitely will make again!
Thank you Madelyn! xTieghan
this looks delicious! to save a trip to the store, could this be done with buckwheat rice ramen noodles?? Thanks!
Hey Emma,
Yes those would be totally fine to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Absolutely delish!!! Great work ??
Thank you so much Rose! xTieghan
mine literally look nothing like this lol c’est la vie!
Hi Katie! I am sorry about that! Is there anything I can help with? xTieghan
This was delicious, easy to make and filling! A keeper in my recipe box!
Thank you so much Deborah! I am really happy to hear that! xTieghan
I tried making this, but didn’t add the molasses as my partner does not like molasses and the recipe says it is optional. But it turned out really sour and a very strong taste of balsamic vinegar. I think you might need to take the optional part out for the molasses. You need that sugar element to counter the sour taste of the balsamic vinegar.
Hi Tanya! I am sorry about that! I will look into that! xTieghan
Hi!-This is Gail from Sleepy Hollow NY again!!!!—–Made this last night for my carnivore son and I. We couldn’t even talk it was sooo good/warming/delicious——-THANKYOU for another wonderful dinner—-Keep Safe
Thank you Gail! I am really glad this recipe turned out so well for you! I hope you are staying safe as well! xTieghan
WINNER,Winner!
My foodie husband told me 6 times “wow..this is a great dinner.”
Wow that is so amazing to hear! Thank you so much Nan!! xTieghan
Followed the recipe to a tee.l, loved the noodles l, however the broth came out kind of sour. Any recommendation? I’m thinking maybe a tad too much vinegars. How could I lessen that?
Hey Giulia,
Thanks so much for giving the recipe a try! I am sorry you felt the sauce was sour, next time I would adjust the vinegars to your liking. Please let me know if you have any other questions! xTieghan
This recipe looks amazing and the taste did not disappoint! This is my first time doing one of your recipes. I have to agree with some of the other comments that the time to prep this is definitely not 30 mins. and I am quite experienced in the kitchen. Also the amount of servings is not 6, as my husband and I shared it and we do have some noodles left over but that is all and we are not huge eaters. I would hate to have a family sitting waiting for dinner and there is not enough to serve them. My take on this was that it is a main course, but maybe I was wrong?
I will be trying many more of your recipes as they all look and sound fantastic! Thank you
Hi Susan! I am so happy you enjoyed this one and I hope you continue to enjoy others of mine! Yes, this is a main course, I am sorry there were less servings than expected. I would recommend making double or triple if you have company over! Also, if there are any questions on any recipe, I am always here to help! Thank you! xTieghan
Really enjoyed this! Only thing was I wasn’t sure when to add the spinach.. Maybe that was a typo? Cheers.
Hey Zoe,
Thanks so much for giving the recipe a try! The spinach is added in step 2:) Please let me know if you have any other questions! xTieghan