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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
Absolutely loved the flavors in this dish! I thought it was amazing, but I also wanted to add that it took me much longer than 30 minutes. When all prep and cooking was said and done, it probably took 1.5 hours – so others might want to budget for longer. Great recipe though!
Hi Sloan! I am really glad this recipe turned out so amazing for you! Thank you for trying it! xTieghan
This. Is. Delicious. Thank you!
Thank you! xTieghan
This was excellent but I’m going crazy because I don’t see where I add the spinach?
Hey Mari,
Thanks so much for giving the recipe a try! You are going to add the spinach in step 2. Please let me know if you have any other questions! xTieghan
This one missed the mark for me. It’s not bad, but not tasty enough for me to make again. Not quite sure what I would have changed, though. ? Love everything else you do!
Hi Kaley! I am sorry about that! Please let me know if there is anything I can help with! xTieghan
We made these last night! So delicious!!! Took a bit longer than 30 minutes as it was our first time but very good. We didn’t make the chili oil this time but for sure next time. I also want to try thicker noodles, we had skinny rice noodles. I would eat it over rice too. We will definitely make again. Thank you!!! We are fellow west side Clevelanders and I recently just learned about your website!
Hi Mari! I am so happy you enjoyed this recipe!! Hopefully it warmed you up with that Cleveland weather haha! I hope you love all of the recipes you try of mine! xTieghan
I have to second that cooking tome eas twice as ling as listed, but was worth it as the flavors were incredible.
I even messed up a few times! Undercooked the mushrooms (so I’m going to saute them again in oil to finish cooking) and they didn’t carmelize for me.
I also missed the step of adding half the soy sauce mixture into the broth…it all went into the noodles instead—oops!
I ran out of low sodium tamari so I used half regular sodium soy sauce…def a bit too salty for me so i will make sure to use low sodium next time.
I loved this dish despite all my mistakes! ?
Hi Heidi! I am reall glad this recipe turned out well for you! Thank you for trying it! I hope it turns out even better the next time! xTieghan
This was waaaay too much vinegar.. I added brown sugar but it did not help.. I will try again but much less vinegar..
Hi Debby! I am really sorry about that. Is there anything I can help with? xTieghan
Made this tonight for dinner and it was RIDICULOUS!! Wasn’t sure about the broth when I read the recipe, but it seriously elevates the dish (next time I’d double the spinach, too). The mushrooms are unbelievable…I would seriously consider doubling them they were so good and I wanted more. Loved that the ingredients were mostly pantry staples, which made making this so easy. 10/10 would make again!
Hi Claudia! I am so happy this recipe turned out so amazing for you! Thank you for trying it! xTieghan
I was skeptical of the balsamic and molasses but it was delicious!!!
I am really happy you tried this and loved it, Julie! Thank you so much!! xTieghan
Oh.My.God. What a meal. This was by far one of easiest dinners to make & it tasted like it took hours. My only modification was to use baby bok choy (I just prefer the flavor & texture to spinach) & it worked really well. Keeping this on my go-to list. Stay cozy!
Love that! I am really glad this recipe turned out so well for you, Sarah! Thank you! xTieghan
This was a good dish. However, 30 minutes would be a stretch even if I had all my ingredients out, prepped, and had made the dish before. I consider myself fairly efficient in the kitchen and this one took me more than an hour. However my kids ate it up. Would definitely cut down on the soy sauce significantly for health reasons and because it was pretty salty to me.
Hi Kristen! I am glad this recipe turned out well for you all! I hope you love it even more with modifications next time! xTieghan
Delicious dairy free and vegetarian recipe! I only had 1/2 cup of stock, so I used that and made it less of a broth soup and just a saucy noodle. I think I will add broccoli next time for more texture, but the sauce was SO good. I used PB ?
I am so happy you loved this recipe, Kristen! Thank you so much for trying this one! xTieghan
So easy and delicious!! We did about half the amount of mushrooms and it was just fine.
Thank you so much Molly! xTieghan
These were fabulous! Added tofu to the broth, and sautéed peppers to add to the mushrooms on top. This one’s a keeper. Thank you!
Thank you so much! I am really glad you enjoyed this recipe! xTieghan
This was a hit! My entire family loved these noodles! We added chicken for some protein, but otherwise thought the recipe was amazing. My dad even asked me to make him more noodles ASAP! 😀
Wow that is amazing! I am really glad this turned out so well for you! xTieghan