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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.
Delicious! Couldn’t find Chinese egg noodles, but was still very tasty with regular egg noodles. Lots of flavor! Will definitely make again for our meatless Monday!
Hey Pam,
Wonderful!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xT
The pictures looked amazing! I was totally making a different dish for dinner but changed my mind and made this dish. The end result looked great but this recipe missed the mark. It lacked that velvety richness you see in the picture. It was ok! I followed the directions and and added all the ingredients but this lacks the depth of flavor I expected to get. I wish I had read the reviews before making it, so I would have amplified the flavor as I cooked it.
Hi Felisha,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed! Please let me know if there is anything that I can help with! xx
Oh my, this is divine! So easy to make with fresh ingredients. Incredible flavor layers and a hit with everyone in my family! This is a keeper!
Hey Courtney,
Thanks so much for giving this recipe a try, I love to hear that it turned out well for you! Happy Tuesday! 🎄
The overall ingredients & sound of this recipe was great but end result less than good. It also appeared to be a side dish in video but sounds more soup-like reading the method. Found a bit confusing to follow directions at end. I do love HBH & just think this was a dud recipe for me. Will try again but adapt to personal liking, thank you for the inspiration.
Hi Samantha,
So sorry to hear this recipe was not enjoyed, was there something specific that went wrong or something that I can help with? Sorry to hear it was so terrible!! xx
The picture of this meal is beautiful and I was pulled in by that and the fact I had all the ingredients. However, I found the 15 minute prep to not be very accurate–maybe if you buy everything already grated, minced, and chopped can you get it all done in that time. I also saw another person’s opinion of the recipe being “too vinegar-y” so I put in 1 Tbsp less of the rice vinegar, and I still found it to be a tad too vinegar-y. It still looked beautiful at the end, though:)
Hi Coby,
Thanks so much for giving this recipe a try and sharing your feedback! So sorry to hear it wasn’t enjoyed! Please let me know if there is anything I can help with! xT
Nice , but I found it a little too vinegar heavy .
Hi Sharon,
Thanks for trying this recipe, so sorry about the vinegar! Glad you enjoyed the rest of it:) xT
This meal is good, not great. It doesn’t take long to cook but still took me about an hour and a half, not 15 minutes of prep time. I felt like every pan in my kitchen was dirty and I was exhausted and frustrated. if you buy your garlic and ginger peeled and chopped and wash and chop all vegetables before you start cooking the timing might be better. I’m an above-average cook that cooks daily for more than forty years. I won’t make it again.
Hey Sheila,
Thanks so much for giving this dish a try and sharing your feedback! So sorry to hear it was not enjoyed, please let me know if there is anything that I can help with! xT
Amazing flavor combo! We made spicy tofu to add to the top & it gave it just the right kick. We love your recipes!
Hey Rhonda,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
I love this recipe but couldn’t you just cook the noodles in the broth/sauce?
Hi Sue,
I wouldn’t recommend that as it will soak up all of the broth:) Please let me know if you give it a try! xx
Made these tonight for dinner. Really simple instructions. Turned out great. I did accidentally buy skinnier/thinner rice noodles (vermicelli) than I meant so the texture for me wasn’t as good as if I had bought thicker/wider noodles. I also think I could have just used baby Bella mushrooms to save some money on that part (shiitake and cremini are pricey!). Overall I will make again. My husband really loved this!
Hey Martha,
Happy Friday🍁 I appreciate you making this recipe and love to hear that it turned out well for you! xT
Absolutely delicious!! I used a pinch of chicken bouillon base + water for the stock (instead of boxed chicken broth) to give it a little ramen flavor and it’s delicious. Thank you! ☺️
Hey Jackie,
Awesome!! I love to hear that this recipe turned out well for you, thanks for making it! xx
This was delicious!
Hey Leigh,
I am so glad to hear that this recipe was tasty for you and appreciate you giving it a try! xxT
Where do you add the spinach?
Hi Suzanne,
The spinach is added in step 2:) Please let me know if you have any other questions! xTieghan
Very good!
Hey Kristen,
Happy Friday!!? Thanks for giving this recipe a try and sharing your review, I am so glad it was a hit! xT
This seems like a great recipe, but you didn’t make it clear when you should add the spinach. Also, it seems overly complicated. Seems the veggies could more or less be combined in one pot, add sauce, add noodles — done.
Thanks for sharing your feedback:) The spinach is clearly noted in step 2. Please let me know if you have any other questions! xT
This looks delicious and I can’t wait to try it! I’m just wondering if you have a specific egg noodle you really like or would recommend? For some reason I feel like I’ve only ever had egg noodles under a heavy sauce (think beef stroganoff, etc.) and this definitely seems like a different flavor profile than those types of dishes so I just want to get it right. Thanks for any advice!
Hey Deborah,
I like to order my egg noodles from Thrive Market, they have a nice variety and I’ve tried a few with this recipe, they all are great! Let me know if you have any other questions, I hope you love the recipe! xx