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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.
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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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Make it WORK* not worse lol sorry what a bad typo.
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
I am so happy this recipe turned out so well for you, Swati! Thank you so much for trying this one! xTieghan
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.
Thank you Mac! xTieghan
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.
I am so happy this turned out so well for you, Sarah! Thank you! xTieghan
Even with low sodium broth and soy sauce, this was super salty. Any suggestions of how to cut the saltiness down? Thanks so much!
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
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.
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
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.
Thank you so much Melissa! I am really glad this recipe turned out so well for you! xTieghan
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.
I am really happy this recipe turned out so amazing for you! Thank you for trying it! xTieghan
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
Haha I am SO happy you loved this recipe, Aileen!! Thank you so much for trying this one! xTieghan
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.
Thank you so much Savalda! I am really glad this turned out so well for you! xTieghan
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.
Thank you so much Carolina!! xTieghan
I made this for dinner tonight. Let me tell you, it didn’t look anything like your picture!
Hi Norina! Is there anything I can help with? I am sorry it did not turn out as expected? xTieghan
Would it be totally weird to add Shrimp to this?? Very excited to try this for dinner tonight!
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
Wow!!! This was SO GOOD, the broth added at the end just adds so much flavor. A hit in my home!!
Thank you so much Kerry! I am really glad this turned out so well for you! xTieghan
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!
Thank you so much Julianna! I am really glad this turned out so well for you! xTieghan