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.
Ok but way too much sodium. One tablespoon of soy sauce has nearly 1000 mg, so each serving has over 1667. I didn’t use all the sauce for this reason. Would still be good with half the amount.
Hi Joan,
Thanks for giving the recipe a try, sorry to hear you didn’t enjoy the saltiness!! xTieghan
Like a dork I always follow the order in the recipe because I think that’s what’s best, but it makes more sense to start the noodles and then make the sauce for anyone out there who isn’t confident enough in their cooking skills to stray from the recipe.
Thanks for sharing your feedback Katie!
The flavorful sauciness is pure heaven! So easy and versatile – thank you!
Hi Lori,
Love to hear this!! Thanks so much for making this recipe and sharing your feedback! ☀️xTieghan
Hi Tiegan! This looks amazing, can you give me a substitute to use for molasses? I really hate that stuff. Thanks!
Hi Joanne,
The molasses is noted as optional so it’s fine to use omit it:) Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Flavorful delicious simple to create dish. Loved the sauce and the mushrooms, the levels of flavors, great instructions and textures. My Korean husband also found it most excellent and finished every bite. We live Hawaii and deeply appreciate all of the ways you blend such lovely fresh ingredients. Thank you for sharing this recipe it is one we’ll enjoy many times.
Hey Colleen,
Thanks so much for your feedback! I love to hear that this recipe was a hit, thanks for making it! xTieghan
I tried this recipe last night! Super delicious! Only thing is I found it a bit too salty due to the soy sauce. I used Bragg Liquid Soy Seasoning. I think I’ll use less soy sauce next time and add 2 more tablespoons of peanut butter. Oh, it took me longer than 30 minutes, could be just me, as I kept having to read the recipe to follow the next step! ?
Hey Laura,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
How did I miss this one? Soooooo wonderful. Terrific flavor.
Hey David,
Happy Friday!! Thanks so much for trying this recipe out, I love to hear that it was enjoyed!! xx
Very good!! Added some bell peppers for extra veggies! Would definitely make again!
Hi Laura,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! xTieghan
This was a delicious recipe! The flavors in the broth were amazing. I didn’t quite have enough mushrooms, but I had a random bag of frozen stir fry veggies that I added in after the mushrooms were caramelized, and it worked well. Also I didn’t have fresh ginger so I used ground– I’m sure it would be even better with the fresh, but just in case anyone else is worried about doing that, it still turned out great! Also, I can be a slow cooker, but this actually did take just a bit over 30 minutes, which I was excited about.
Hey Dana,
Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! xx
Do you remove the noodles from the bowl after they’re drained THEN add the broth? Or do you keep the noodles with the broth? Unclear instructions!
Hi there,
You are going to drain the noodles, to save dishes, use that same pot to add the broth. The noodles are added back to the dish in step 5. Please let me know if you have any other questions! xTieghan
I made these tonight for the first time and they were fantastic! We doubled it all (tripled the mushrooms because we love them), and it served 5 with 2 servings left over. The flavour of the sauce/noodles was awesome, and different from some of the other Asian recipes I’ve tried here. I did use low-sodium soy sauce and no-salt chicken broth, so I didn’t find it too salty. I added sliced chicken breast (made in the air fryer!) when serving, as well as fresh grated carrot. I used thin rice noodles and they very quickly became a sticky, globby mess, so next time I will use a thicker egg noodle, or even linguini or fettuccini. Also, this is definitely not a 30-minute meal (I find most on this site aren’t) – with two of us prepping it still took an hour. But, that isn’t a big deal to me – I will absolutely be making it again!
Hi Heidi,
Awesome!! I love to hear that this recipe was enjoyed, thank you so much for giving it a try!! Thanks for sharing your feedback. Have the best day:) xx
Then what is the broth? I too am unclear with the instructions. The sauce and the broth sound like two separate things gs yet I do t know what the broth is or where it’s coming from?
Hi Verena,
So sorry, I am not sure what you are asking. The sauce is made is step 1. You are adding the broth and 1/2 of the sauce to the pot in step 2. I hope this helps. xTieghan
Just made this for dinner!! So delicious!!
Hey there,
Happy Friday!! Thanks so much for giving this recipe a try, I am so glad to hear it was a winner:) ?xx
This was SO delicious. The sauce was a huge it in my family. Another winner as always with your recipes. I have to say I love your images of your food as well. Keeps me wanting me make all your recipes!
Hi Michelle,
Happy Sunday!! I love to hear that this recipe was a hit, thanks so much for trying it out!! xTieghan
This was SO GOOD! One of our favorite HBH recipes. I do have a question. If we were to add a protein, what would you recommend? Shrimp? We are not tofu fans. Thanks!
Hi Renae,
Wonderful!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! Sure, shrimp would great, I also think ground chicken would work well for you. xT
Wow, this sauce is delicious! The broth in the bowl is definitely the best part! I made the sauce recipe exactly as written. I didn’t have enough mushrooms, but improvised by adding onions and broccoli to the pan with the mushrooms, along with the spinach. I topped with baked tofu for some extra protein. I am adding this one to the rotation! (This took me longer than 30 mins, but now that I’ve made it, I think I could get the time down.)
Thank you for a delicious recipe!
Hey Chelsea,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
I’d love to make this for my friend but she unfortunately doesn’t like mushrooms, is there any other veggie that I could substitute instead? I’ve made many of your recipes before btw and they have always been delicious!
Hey Karen,
I think zucchini would be great to use in place of the mushrooms. Let me know if you give the recipe a try, I hope you love it! xTieghan