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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.
Made this for dinner last night and it was delicious! Husband loved it and said we need to make this at least once per month (which for him is high praise because we don’t tend to revisit recipes super often!). I can never make your recipes as beautiful as yours are (or even look remotely close) but they are packed with flavor so I’m a happy girl 🙂
Hey Rika,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
This was a 10 outa 10! Absolutely delicious!
Hey Lisa,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan
So delicious! I’ve made this time and time again and it’s cozy as can be.
Hi Lauren,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
My son and I made this the other night. It was delicious! I even think it was as good as something you would get in a restaurant. Thanks for sharing.
Hi Linda,
Fantastic! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT
Made this tonight and the mushrooms are really the star! I used peanut butter but am curious to try it with tahini next time. Thank you for the recipe!
Hi Carolyn,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
TLDR: Taste is just fine, but it takes wayyyy too long to make.
If it actually took 30 min, I’d make it again. But since it took me a little over an hour, I’m not sure that I will. I do wish I added the chili oil- I think that would have made a big difference. The mushrooms are my favorite part of this dish. I might just make those again with a different sauce.
Hi Bianca,
Thanks for giving the recipe a try, sorry to hear it was not enjoyed. xTieghan
okay so I’ve made this recipe probably 3 times, it just GETS BETTER EVERY TIME. WOW. So thankful for this wholesome, fun, warm recipe on cold nights! Everything was incredible!
Hey Michelle,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Made this last night and it was delicious! May just be me, but it took more than 30 minutes. I didn’t top with the chili oil but will next time. It needed a little heat.
Hey Kate,
I love to hear that this recipe was a winner, thanks so much for testing it out! Sorry this took you longer than expected. Have a great week! xTieghan
I love that this uses the same sauce base as on your sticky ginger chicken! I used the leftovers to make these noodles. So good!
Hey Miranda,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
Unfortunately, I am rating this a one star. Perfectly fine ingredients, bad recipe. Honestly, I should have known better when I read the recipe, but I was also curious how Middle Eastern flavors would meet Asian. And it didn’t do well here. There are too many ingredients and too much fluid needed to bring the dish together. Very often, the key to a successful dish is using minimal ingredients. Lastly, picture is not a representation of the dish (see any spinach?)
Hi Sharon,
So sorry you did not enjoy this recipe, the spinach is wilted down in the broth:) xTieghan
Easy weeknight meal. Made it as stated. Loved the brothy add with the spinach! Will be making it again. Hubs was raving and our 1 year old was very into the noodles!
Hey Julia,
Awesome!! I am so glad to hear this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan
This is one of our most favorite dishes. We read the critical comments and went with low-sodium broth and low-sodium soy sauce. Used a No Sugar Added Sunflower Butter in place of Peanut Butter and added an extra clove of garlic. Delicious! So flavorful and tangy. My girlfriend and I ate it all in one sitting.
Hey Trevor,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan
I just made this recipe and give it five stars for the flavor. I love the ginger/soy sauce that caramelizes in the pan – so much flavor! The combo of the broth and the noodles is fantastic. I may just make the noodles and skip the broth sometimes. I am a fairly accomplished home cook and will say there’s no way to make this in 30 minutes. There are too many steps. I made the sauce yesterday and today from start to finish was just over an hour. It was worth it, but no way you could do all that in 30 minutes without some prep time in addition to the cooking steps. But all in all – a winner! Thanks.
Hey Cheryl,
Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Sorry this took you longer than expected. Have the best day! xTieghan
I hate to give this a bad rating or review because the author genuinely seems so kind and so passionate about what she does, but this recipe just isn’t good : ( There’s no way even in the wildest dreams of a master chef that this dish takes 30 minutes to create, it’s at least a good 1 1/2 hours of work, and adding in all the cleanup at least a solid 2 hours. Now, if a dish is worth it, I’ll spend even longer than that on it (when my schedule allows) but this dish sadly misses that mark. With all the ingredients it takes to make it, you would think the depth of flavor would be brilliant, perhaps even intriguing. Unfortunately, there really is no depth of flavor – all I tasted was way too much ginger, sesame, and slight hints of tahini. I will not be making this again and wish I would have read through the critical reviews before attempting it, but I do hope that the author continues to hone her craft because I do enjoy supporting nice people who put their hearts into their work.
Hey Casey! I am so sorry this recipe didn’t turn out the way you hoped and it wasn’t enjoyed! Thank you so much for letting me know, I really appreciate the feedback. Thanks again, and have a lovely day! xxTieghan
I love this recipe! It’s definitely a go-to during the weeknight. I add chicken for some protein and it’s always perfect!
Hi Taylor! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! ? xTieghan
This recipe is so good! It takes a bit longer than 30min, but it’s all about your prep work and how you execute. I added shrimps to mine and it was absolutely delicious.
Thank you for this recipe love!
Thanks so much for giving this recipe a try, I’m so glad to hear it was enjoyed! xTieghan
Too many ingredients that don’t match each other, almost inedible.
Hey there,
So sorry this recipe was not enjoyed, thanks for giving it a try! xTieghan