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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.
Love this recipe, it’s so quick, easy and super tasty 🙂
Hey Lydia,
Happy Friday!! I am thrilled that this recipe was enjoyed, thanks so much for making it!! xTieghan
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
Hey Patricia,
I use salty soy sauce. I hope you love this recipe, please let me know if you give it a try! xTieghan
Forgot to give it the 5 stars it deserves!
Thanks again Cindy!
So delicious! I’ve made it twice now and this time used the tahini instead of peanut butter. Both versions were very good!
Hey Cindy,
Fantastic!! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have a great Sunday:) xxTieghan
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
Hey George,
I am so glad that this recipe was enjoyed, thanks a bunch for making it! xxTieghan
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!!
Hey Dana,
Awesome! I am thrilled that this recipe was enjoyed, thanks for making it! Happy Friday:) xTieghan
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.
Hey Lauren,
I am so excited that this recipe was enjoyed, thanks a bunch for giving it a try! ?Tieghan
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?
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
Seriously delicious
My family’s fave dish and mine too
Excellent
Hey there,
Thanks a bunch for giving this recipe a try, I am so excited that it was enjoyed! Happy Friday! xTieghan
When do you add the spinach? Going to try this tonight
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
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!
Hey Gabby,
Thanks a bunch for making this recipe, I am delighted it was enjoyed!! xTieghan
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!
Hey Autumn,
I am so glad the recipe was enjoyed, thank you for making it! xTieghan
This was absolutely delicious! Loved by kids and husband and pretty easy to make.
Thank you for another great meal!
Hey Hannah,
Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan
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.
Hey Chris,
I am thrilled you enjoyed the recipe. Thanks for giving it a try! xTieghan
Sooo good!!
Thanks so much Katie! xTieghan