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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.
Do you have nutritional breakdown for this dish? If so please share. Thankyou
Hey Barb,
So sorry, I only have the estimated calorie count available at this time. Please let me know if I can help in any other way! xT
This tastes good. But the directions, OOO, and timings are laughably bad. This could be so much simpler. And no matter how simple you make it, it will DEFINITELY take you at least an hour. Prepping that ingredient set alone is like 20 mins.
Hey there,
Thanks so much for making this dish and sharing your feedback! Sorry to hear it took longer than expected! xx
I am an experienced home cook and found this unnecessarily complicated. 3 separate pots/pans is a bit excessive…one for the noodles, one for the broth and spinach and another for the mushroom. Why not just cook noodles in the broth? And so many little steps to make the mushrooms. They can easily be combined without creating major flavor differences. I made this exactly as described and while it was good, it did not wow me enough to make this again.
Hi Erica,
Thanks for trying this recipe and sharing your feedback. Sorry to hear it was so frustrating for you. If you cook the noodles in the broth, all of the broth is going to absorb into the noodles leaving you with no broth:) xx
Honestly this was awful. We followed the recipe exactly as written, and neither my husband or I could stomach it. We had to toss it out. It has an extremely sour, vinegary taste. We usually love HBH recipes, but this one was a bust 🙁
OH no! I’m really sorry this didn’t turn out! Is there anything I can do to help? xT
We loved it.
I found it simple to make and had no complaints; in a family of 5 that is unusual.
Hi Karen,
Awesome!! Thanks so much for making this recipe and your comment, I’m so glad it was yummy! xx
If you take the time to prep before cooking, this comes together quite easily! I’m a sucker for carmelized mushrooms so this hit the spot for me. I wish the broth was more sippable, but I think more water in the broth (or less soy sauce mix) would help me with that. Nutty and fragrant, this is a refreshing meal for anyone looking to include more meatless meals in their rotation! Can’t wait to taste it after a day, the leftovers are about to be deeelicious. 🤤
Hi there! I’m so glad that you’re enjoying the recipe! Thanks for giving it a try! xT
Went through a range of emotions on this one. It got better with each bite!! I did substitute tofu for the mushrooms due to an allergy. I’m looking forward to the leftovers!!
Thank you so much! I’m sooo glad you enjoyed these noodles! xT
This is outrageously delicious!! I made per the recipe and am in love. Will definitely be a regular in our home!
Hey Katie,
Thank you so much for making this recipe and your comment:) So glad it was enjoyed! Happy Friday! xT
Wow. Just, wow. This turned out amazing. Really love the deep & complex flavors. The broth almost tastes like rich miso. Makes for a perfect autumn bowl of goodness.
The second (& third) time I made the dish I added extra ginger & some ginger syrup. Just to make it a bit more gingery!
Thanks sooo much! Love to hear that this recipe was a success! xT
WOW, this was SOOOO good!!! We left the molasses out and accidentally added a lot more garlic, but SOOOOO delish!! Thanks a lot! Ciao from The Netherlands! ❤️
Hi Yolande,
Happy Saturday!! Thanks a bunch for making this recipe and your comment! So glad to hear it was enjoyed:)
Loved all the different flavors, very complex. A lot of ingredients and effort. I was hoping it would come out good. I only had portobello mushrooms but didn’t think it would matter. I would definitely make it again, this was a hit.
Hey Carol,
Wonderful!! So glad to hear that this recipe turned out well for you, thanks for making it! Happy Thanksgiving! xT
Sounds delicious! Can the honey be omitted or substituted with anything else due to allergies?
This looked really delicious in the photo, but taste-wise fell short. It seemed like a mish mash of too many ingredients that sounded good individually but didn’t work well as a dish.
Hi Julie,
I appreciate you giving this dish a try and sharing your feedback, so sorry to hear it wasn’t enjoyed! xx
This definitely took longer than 30 minutes, and I’m pretty quick when it comes to prep, but absolutely worth it! So delicious! Used fettuccini in lieu of egg noodles bc it’s what we could find at the grocery store this week, and it worked perfectly! Will be adding this to our rotation of weekly dinners.
Thank you so much for trying out this recipe! Hope you enjoyed it 🙂 xT
This recipe is delicious!!!! So much flavor and depth. The only downside is it definitely takes more than 30 minutes to make including all the prep work.. the cooking itself comes together really quick though. Will definitely be making again!
Love to hear this! Thank you so so much! xT
Oh my GOODNESS this was delicious!! I actually browned up ground Turkey meat first, removed it from the pan, then made the rest as instructed, adding in the meat toward the end. The sauce is amazing and my whole family loved it!
So glad you enjoyed this recipe! Have an amazing day! xT
can white mushrooms be substituted?
Definitely! xT