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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.

overhead photo of 30 Minute Saucy Ginger Sesame Noodles with Caramelized Mushrooms with hands on bowl

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.

prep photo of Caramelized Mushrooms

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.

overhead close up photo of 30 Minute Saucy Ginger Sesame Noodles with Caramelized Mushrooms

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.

close up side angled photo of 30 Minute Saucy Ginger Sesame Noodles with Caramelized Mushrooms

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.

overhead photo of 30 Minute Saucy Ginger Sesame Noodles with Caramelized Mushrooms with chopsticks in bowl

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!

overhead photo of 30 Minute Saucy Ginger Sesame Noodles with Caramelized Mushrooms

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

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 338 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

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. 

overhead horizontal photo of 30 Minute Saucy Ginger Sesame Noodles with Caramelized Mushrooms

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Comments

  1. 3 stars
    This took a lot longer to make than expected (nearly an hour) and the flavor seemed off. I think next time I would skip the molasses (or do half as much). For level of effort and flavor I would recommend instead this recipe: 20 Minute Stir Fried Honey Ginger Sesame Noodles – that one came out SO good!

  2. 4 stars
    This was delicious, but took over an hour, not thirty minutes! The broth was good but the noodles in the sauce didn’t even need the broth – next time, I might make it without the broth.

    1. Hey Naomi,
      Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thank you so much for making it! Sorry this took you longer than expected. xTieghan

  3. Made this before and LOVED it! Could I carmelize both mushrooms and Brussels sprouts together for this recipe? I have both on hand!

    1. Hey Lauren,
      Happy Friday!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a go:) Totally, that would be great here. xTieghan

  4. Made this tonight and it was delicious! I used brown rice ramen noodles because I always have that around. Added a bit of chicken to satisfy the animal protein needers in my house 😉 but would have been so good either way! I didn’t have sesame seeds but I stir fry everything in sesame oil so it still had sesame flavor. The only thing I would have done differently was wait longer to put the spinach in the broth. I did it too early and the spinach was super wilted which is just not my fav. Thanks again for another great recipe! I make several from this blog on the regular. 🙂

    1. Hey Noelle,
      Happy Friday! Thanks a bunch for making this recipe, I am delighted that it was enjoyed! Have a great weekend:) xTieghan

  5. 5 stars
    Oh my word is this delicious! Easy to make one you gather all of your ingredients and the flavor packs a punch! I added some heat to my sauce, and would highly recommend to anyone. My only gripe was I don’t think the recipe was 6 servings–I would say 3, 4 maximum. But gosh, this won’t last long even for one! Thanks, Tieghan. Another great recipe.

    1. Hey Jessica,
      Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try. Happy Weekend! xTieghan

    2. 5 stars
      Oh my! How amazing! I wouldn’t say it serves 6, more like 3. Or like 6 starters 🤷‍♀️ I put a little too much stock in the broth but that’s my fault. I also used udon noodles! It was amazing! Love it! My dad it a fuzzy one to please and he loved it as well!

      1. Hey Molly,
        Fantastic, I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

    1. Hey Lydia,
      Happy Friday!! I am thrilled that this recipe was enjoyed, thanks so much for making it!! xTieghan

  6. Hello Tieghan,
    Is that sweet or salt soy sauce used in your recipe? I really would like to try out.
    Thank you, kind regards, Patricia

    1. Hey Patricia,
      I use salty soy sauce. I hope you love this recipe, please let me know if you give it a try! xTieghan

  7. So delicious! I’ve made it twice now and this time used the tahini instead of peanut butter. Both versions were very good!

    1. Hey Cindy,
      Fantastic!! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have a great Sunday:) xxTieghan

  8. 4 stars
    Cooked it this evening for dinner. It was an easy and delicious meal. I would suggest to others to cut the soy sauce or Tamari down by 50-75%. I used spinach and watercress. The watercress was nice because it added a nice crunchy texture. If you add watercress add them at towards the end so they don’t get too soggy. – Aloha from Oahu

  9. 5 stars
    Tieghan, I made this tonight and added some marinated tofu that I crisp up and it was so delicious! Another great dinner recipe! Thank you!!

    1. Hey Dana,
      Awesome! I am thrilled that this recipe was enjoyed, thanks for making it! Happy Friday:) xTieghan

  10. I just made this on Monday evening and have had it as leftovers for the past two days (Monday dinner and Tuesday lunch), and WOW. I can’t believe *I* made something so delicious. This will definitely be a recipe I make when trying to impress someone… so delicious and savory and HEALTHY. I absolutely love this recipe.

    1. Hey Lauren,
      I am so excited that this recipe was enjoyed, thanks a bunch for giving it a try! 💕Tieghan

  11. 4 stars
    I love love your stuff! And since Discovering your recipes I attempt one or two each week! However with this dish I struggled to not have it go gluggy rather then soupy.
    I don’t eat mushrooms which is a shame I’m allergic to the fungus so I used a substitute of zucchini instead that I also didn’t love, what would you suggest? and I also don’t eat egg noodles so I use rice noodles.
    I want to attempt it again but I think the I need to use a different brand of noodles. But what veggies would you suggest I use instead?

    1. Hey Jadey,
      So sorry you had issues with this recipe. So rice noodles will definitely give you a different texture here, I would highly recommend the egg noodles, they are going to be more substantial. Really any veggie you like will work here. Try cooking your veggie on the side and then topping your dish at the end. I hope this helps for next time! xTieghan

    1. Hey there,
      Thanks a bunch for giving this recipe a try, I am so excited that it was enjoyed! Happy Friday! xTieghan

    1. Hey Paola,
      The spinach in added in step 2. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  12. 5 stars
    I was out of mushrooms and shallots, substituted finely sliced onion and chopped bok choy. Topped with green onions and julienne carrots. Delicious, would definitely make again. Very easy, husband loves it. It’s pretty good cold too!

  13. 5 stars
    Tieghan!!! You did it again! This was absolutely delicious! I ran out of spinach, but subbed for sautéed green beans, which was perfect. The chili oil is a MUST, and once again, no need to taste test and adjust while I cook. It was perfect, thank you!

    1. Hey Hannah,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

  14. 5 stars
    We love so many of your recipes! We made this tonight and just loved it. I made it as you suggested with creamy peanut butter. I added cilantro at the end and substituted the spinach with 3 cups of Olivia’s Power Greens and two carrots. Definitely a keeper! I love that you felt through the recipe vs being in your head. Best way to create.

  15. 5 stars
    This recipe was phenomenal, and super easy to make! Took a bit longer of prep time for and I used a different type of Asian noodle. I also added lean ground chicken for an increase in protein and it was so so delicious. I definitely recommend this dish to all my friends, and tastes just as good as getting it from a restaurant!

  16. 5 stars
    I can’t believe this hasn’t gone viral. I truly cannot explain the flavorbomb that this dish is! I couldn’t even believe I had made it, it felt like I ordered takeout – for a special occasion!
    Cannot recommend this enough, truly so easy and delicious. My husband said it was the best thing I had EVER made!!!
    Thank you, Tieghan!

    1. Hey Ruby,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  17. 5 stars
    This recipe was wonderful! We wanted a little added protein and went with shrimp. Just cooked prior to the mushrooms and removed from the pan before finishing the the following steps. The sauce was divine. We will be coming back to this one many times! Thanks for another amazing recipe 🙂

  18. 5 stars
    This recipe if perfect if you’re craving for something salty. The ingredients are easy to find or things that I’d already have at home. The chili oil gives it a nice little kick! I appreciated that. This recipe is easy to make and follow. Most importantly, it’s delicious!

  19. Follows the recipe to a T but it came out kind of sour!! Not sure where I went wrong, but I didn’t love it. Will try another recipe!

  20. 5 stars
    Really amazing recipe with noddles my family really enjoy
    I’m looking forward every week your recipes.
    Thank You for Your kindness and love to do it for us 💐

  21. 4 stars
    This recipe was really good, but I think I would modify a few things. It came out pretty salty even though I used low sodium soy sauce. I would recommend leaving out the additional two tablespoons of soy sauce that go into the carmalzied mushrooms. I also would add some chicken just because I like meat and think it would be great with the noodles! It was still really yummy though! Thanks for the great recipe 🙂

    1. Hey Taylor,
      Any peanut butter you enjoy will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  22. 5 stars
    As someone who usually dislikes cooking, this recipe was super simple and absolutely delicious! 10/10 would recommend to anyone looking for a quick and easy meal that’s packed with flavor. Loved it!!!

    1. Hey Taylor,
      Thanks so much for giving the recipe a try, I am so glad it worked out for you! Happy Holidays! xTieghan

  23. 5 stars
    One of my favorite HBH recipes. It literally made me love mushrooms again?! I will be keeping this in the dinner repertoire for a long, long time. Thank you Tieghan!

    1. Hey Leah,
      I am so glad this recipe worked out for you, thanks so much for giving it a try! Happy Holidays! xTieghan

  24. Hi all!

    A great recipe but I had to rely heavily on the comments to make it worse so I’m summarizing a few points of feedback here in the hope that it helps others –
    – cut the soy sauce by at least half (and then add more to taste – I used half the amount listed and even though it was low sodium it was plenty salty)
    – don’t skip the molasses, I tried the sauce before and after and they made a huge difference
    – estimate at least 1-1.5 hours of work especially if you’re making the chili oil and are doing all the cutting and prep yourself
    – I’d say this serves three people max so double the recipe if you’re looking to feed more
    – I saw some comments asking if you can use veggie broth, I did (low sodium) and it tasted great

    Cheers,
    Swati

  25. Very good recipe, but the time estimate to make it is way off… It’s as if it didn’t accounted for the veggies prep at all. Plan for a good hour of cooking.

  26. 5 stars
    Thanks, Tieghan, this was great! I added a bit of 5 spice which I realise moves this even closer to the dan dan noodles but that hint of cinnamon is just so nice and Christmassy. Also added some chicken cubes that I marinated in soy sauce and 5 spice. Really tasty!
    Have to agree with some other comments though, that 30 minutes is a stretch.

  27. 3 stars
    Even with low sodium broth and soy sauce, this was super salty. Any suggestions of how to cut the saltiness down? Thanks so much!

    1. Hey Emory,
      So sorry about this! Next time I would reduce your soy sauce. Please let me know if you have any other questions! xTieghan

  28. 3 stars
    30 minutes! That’s a hoot. Try 2.5 hours and another half hour of cleaning. Tasty, thoughtful recipe. The tahini is odd and doesn’t jibe with the otherwise-very-Asian character. Crazy salty and a bit too soupy. Not trying to be mean, but billing this as a 30-minute meal is shameful. It was good…and I won’t be making it again.

    1. Hi Steve! I am sorry this recipe did not turn out as expected. If there is anything I can help with, please let me know! Otherwise, I hope you enjoy some other recipes of mine! xTieghan

  29. 5 stars
    This was soooooo good. We even forgot the chili oil which I know puts all of Tieghan’s recipes over the top. But the leftovers will get some. I did modify a bit by using beef in place of mushrooms since I didn’t have any, and broccoli instead of spinach (again, didn’t have any). Flavors were so perfect and rich. Super filling and delicious for fall. Will definitely make again.

  30. 5 stars
    Definitely a keeper! Good weeknight option for chilly fall days. I omitted the additional two tablespoons of soy sauce and also skipped the broth part. I made the sauce and prepped the mushrooms a couple hours ahead of time. At dinner time it was super easy to just cook the noodles and mix up everything. I also added a red pepper which I thought went well.

  31. 5 stars
    I just made this recipe and it was amazingly delicious. Until this evening I was not much of a mushroom fan… what have I been missing all these years??? Instructions on how to cook them properly I’m guessing. I will certainly be making this again… my tummy is happy and warm and my taste buds are singing! xo

  32. I have made several of your recipes. Which I haves enjoyed. I just made this sesame noodles recipe. It was very good. I gave one suggestion. Could you separate the the sauce steps from combing the recipe. This would make it easier to prep before preparing the meal. I do enjoyed your recipes.

  33. 5 stars
    This taste straight out of a fancy Chinese restaurant. I didn’t have reduced sodium tamari so I did 1/2 water + 1/2 regular tamari and it came out great. Not too salty at all.

    1. Hey Rachel,
      I think shrimp would work well here! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  34. 5 stars
    This was SO GOOD! I was surprised to find I had everything in my pantry I needed for this (except ginger, which I can’t wait to add next time seeing as it’s in the recipe title lol). It came together quickly and was such a weeknight treat! Highly recommend!

  35. 5 stars
    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!

    1. 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

  36. 2 stars
    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!

  37. 5 stars
    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!

    1. 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

  38. 4 stars
    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! 😅

    1. 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

  39. This was waaaay too much vinegar.. I added brown sugar but it did not help.. I will try again but much less vinegar..

  40. 5 stars
    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!

  41. 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!

  42. 4 stars
    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.

    1. 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

  43. 5 stars
    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 😀

  44. 5 stars
    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!

  45. 5 stars
    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! 😀

  46. 4 stars
    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.

  47. 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. .

    1. 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

    1. 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

  48. Can’t wait to make this! What’s the noodle to broth ratio? Is it supposed to be a soup consistency?

    1. Hey Natalie,
      That is personal preference! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  49. 5 stars
    SO delicious!!!! I couldn’t believe how good it tasted first bite. Super impressed and definitely will make again!

  50. this looks delicious! to save a trip to the store, could this be done with buckwheat rice ramen noodles?? Thanks!

    1. 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

  51. 2 stars
    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.

  52. 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

    1. Thank you Gail! I am really glad this recipe turned out so well for you! I hope you are staying safe as well! xTieghan

  53. 5 stars
    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?

    1. 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

  54. 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

    1. 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

    1. 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

  55. 5 stars
    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!

    1. 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

  56. 4 stars
    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?

    1. 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

    1. 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

    1. Hey Rachel,
      Yes that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  57. 5 stars
    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!

  58. 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!!

  59. 5 stars
    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!

  60. 5 stars
    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!

  61. 5 stars
    Delicious. I used some left over broccoli (left from the chicken pot pie) to the mushrooms. The flavors were great.

  62. 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?

    1. 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

  63. 5 stars
    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!

  64. 3 stars
    Flavors were delicious, the textures of the crispy mushrooms and noodles were memorable. This is a very hands on 30 minute meal, with lots of clean up. Happy to try it, but likely won’t be making it again

    1. Hi Lesley! I am sorry this took a bit more work than expected, but I am glad it tasted well! If there is anything I can help with, please let me know! xTieghan

  65. I love most of your recipes! However, I’m not sure how this can be called “healthy.” The sodium in this dish easily tops 7,000 mg. A high-sodium dish like this is far from healthy…

    1. Hi Anne! I believe this dish is healthier than many options out there… If there is anything I can help you with, please let me know! Otherwise, I hope you enjoy some other recipes on my blog! xTieghan

  66. 5 stars
    This is literally one of the best meals I’ve ever had. No joke this is absolutely delicious. So easy and SOOOOO flavorful. I can’t get enough. I want this every week. Can’t express enough how delicious this is.

    1. Hey Ally,
      I personally prefer peanut butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  67. This look amazing! And I know my family would love all the flavours but they are not fans of mushroom do you think bok choy or snow peas or carrot would be an okay sub? Or do you have any roger suggestions?

    1. Hey Kate,
      I think those would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  68. Your Saucy ginger noodles w/caramelized mushrooms looks mouth watering! Unfortunately I am extremely allergic to any & everything soy, can you suggest a substitute please. Thank you.

    1. Hey Corrie,
      You can use coconut aminos in place of the soy sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Becc,
      Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  69. 4 stars
    Made it tonight and it was a good meal for a cold night. Interesting flavours and textures together but too salty. Next time I’ll cut the tamari way down and add more at the table if needed. I’m an experienced cook but the recipe took close to an hour–lots of chopping and lots of ingredients and steps. But all Half-Baked Harvest recipes take me twice as long to prep as they say. Still worth it! yummy stuff.

    1. Hi Leslie! I am glad this turned out well and hope it turns out better with less tamari! If you have any questions, please let me know! xTieghan

  70. 5 stars
    I made this tonight. Was really good. I dont even know if I need the broth part of it but I love the noodles and mushrooms. Thanks for another great recipe.

  71. This recipe makes me swoon … I still have a flank steak in freezer for tomato beef chow mein and am tired of it as my go to for flank…. guess what! Will make this and add the flank steak sautéed/cooked/thinly sliced and make two meals for the two of us!!!

    1. I am so happy this recipe turned out so amazing for you, Randi! Thank you so much for trying this one! xTieghan

    1. Hey Gwen,
      Any other veggies that you enjoy will work here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  72. Love this one, Tieghan! These are all easily accessible ingredients and WOW those pictures! YUM! Will be perfect for a warming meal sometime now as the cold temperatures creep in (and we’re working from home all day!). Thanks!

  73. 5 stars
    Fabulous recipe for noodles and caramelized mushrooms … I am making them tonight, this dish and so extraordinary that everyone here is going to be silent … Too busy tasting, rather than talking, smiling!
    The Dan Dan, are a success, so we will see if they are beaten?
    A thousand thanks to you for this beautiful obstinacy

    1. Thank you so much for trying this one! Silence is sometimes the best compliment haha! Have an amazing week! xTieghan