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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.
I loved this but I changed it a bit. I didn’t use broth because of the cooks who said it made the dish too salty. Instead I just added about a cup of water to the soy sauce mixture. And I used a little brown sugar instead of molasses. I used soba noodles because they have just a bit of that buckwheat flavor that stands up to the stronger flavors in the sauce. Thanks!
Thanks so much for the feedback, I really appreciate it! xTieghan
I loved this! I didn’t find it to be salty, but I think it’s because everything I use in my house is no sodium, or low sodium, including my peanut butter. I also added half the liquid, and only water, not chicken stock. However I did add freshly prepared chicken breast, so that helped with the flavour.
Hi there! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! 🙂 xTieghan
NEWBIE: How much of a newbie? We’ll when it said “ ldrain the noodles” and add broth. I did just that. Cooked the noodles in the broth. Yup. Very…thick. Oops.
The flavor was ok but I messed up so bad that I can’t really comment.
However! I love all the baking recipes from you Tieghan! And your cocktails are awesome. I just need to learn the basics of “cooking”.
Hi Kristy! Oh no I’m so sorry about that! I bet you still did awesome though! 🙂 xTieghan
At what point do you add the spinach?
It’s listed under ingredients but never mentioned in directions??
Hi there! So sorry about that! I would add in step 4 🙂 xTieghan
Hi Tieghan,
What brand of Chinese style egg noodles do you use and where do you buy them? I looked at several stores and finally found some fresh refrigerated ones, but would love to find some dry, shelf-stable ones.
Loved this recipe! The flavors are so complex and amazing together! I made it as written, except used only 1 tsp. molasses, the peanut butter rather than tahini, and no chili oil.
https://thrivemarket.com/p/annie-chuns-pad-thai-rice-noodles?aff_id=16396&t_id=10259d3019aedbefdbbeff063cab0b&o_id=6&utm_source=affiliate&utm_medium=Half%20Baked%20Harvest&utm_content=default&utm_term=products_annie-chuns-pad-thai-rice-noodles&utm_campaign=products&aff_sub=affiliate&aff_sub2=Half%20Baked%20Harvest&aff_sub4=default&aff_sub5=products_annie-chuns-pad-thai-rice-noodles&aff_sub3=products Hi there! Here are the noodles I use! xTieghan
I Like a lot of your recipes, but this wasn’t good. I left out the molasses as I was worried about sugar with all that honey. I also cut the last soy addition…too sweet and bland. The flavors were not balanced.There are better Asian fusion recipes on this site, skip this one.
Hey Marie, I’m so sorry this recipe was not enjoyed! I really appreciate the feedback xTieghan
So sorry but this was not a hit with the fam tonight. I think it was a little too sweet and tangy.
Oh no, I’m so sorry about that! Is there anything you did differently? Let me know how I can help! xTieghan
Soooooo good
This is going on the fav list
Hey there! So glad you enjoyed this recipe, thanks for giving it a try! xTieghan
I am a huge fan of all things Half Baked Harvest, but this is the first recipe that was kind of a downer for me. It was SO SALTY. I think if you left out the broth and cut back each of the vinegars by 1 Tablespoon it would be really good. I also left out the molasses and thought that the flavor was fine without it.
Hey there! Oh no I’m so sorry about that! Thank you for the feedback, I really appreciate it! xTieghan
Can you use other veggies? Not a fan of mushrooms.
Hey Tina! Yes, feel free to use any veggie you prefer! xTieghan
I skipped the entire broth step and the noodles still came out REALLY salty. If I make it again I’d maybe invert the amounts of water and soy sauce.
Hi Deb! I’m so sorry about that, is there anything else you did differently? Let me know how I can help! xTieghan
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!
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.
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
Made this before and LOVED it! Could I carmelize both mushrooms and Brussels sprouts together for this recipe? I have both on hand!
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
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. 🙂
Adding five stars! 🙂
Thanks again Noelle!
Hey Noelle,
Happy Friday! Thanks a bunch for making this recipe, I am delighted that it was enjoyed! Have a great weekend:) xTieghan
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.
Hey Jessica,
Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try. Happy Weekend! xTieghan
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!
Hey Molly,
Fantastic, I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan