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30 Minute Saucy Ginger Sesame Noodles with Caramelized Mushrooms Recipe

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4.5 from 25 reviews

A quick and flavorful recipe featuring saucy ginger sesame noodles topped with caramelized mushrooms, baby spinach, and a savory peanut-ginger sauce, perfect for a satisfying vegetarian meal in just 30 minutes.

Ingredients

Scale

Sauce

  • ½ cup low sodium soy sauce or tamari
  • ¼ cup honey
  • 2 tbsp balsamic vinegar
  • 2 tbsp rice vinegar
  • 3 tbsp creamy peanut butter or tahini
  • 1 tbsp molasses or pomegranate molasses (optional)
  • 2 tbsp fresh grated ginger (divided)
  • 3 cloves garlic, grated (divided)
  • ⅓ cup water

Noodles and Broth

  • 8 oz Chinese style egg noodles or rice noodles
  • 2 ½ cups low sodium vegetable or chicken broth
  • 2 cups fresh baby spinach, roughly chopped

Mushrooms and Garnishes

  • 2 tbsp sesame or extra virgin olive oil
  • 3 cups shiitake or cremini mushrooms, sliced
  • 2 shallots, chopped
  • Black pepper, to taste
  • 2 tbsp raw sesame seeds
  • 2 green onions, chopped, for serving
  • Chili oil, for serving (optional)

Instructions

  1. Make the Sauce: In a bowl, combine ½ cup soy sauce, honey, balsamic vinegar, rice vinegar, peanut butter or tahini, molasses (if using), 1 tablespoon grated ginger, 1 clove grated garlic, and ⅓ cup water. Mix well until smooth and set aside.
  2. Cook the Noodles: Prepare the noodles according to package instructions. Drain and set aside. Use the pot you cooked the noodles in to proceed with the broth.
  3. Prepare Broth and Spinach: Add 2 ½ cups broth and half of the prepared soy sauce mixture to the noodle pot. Bring to a simmer over medium heat. Stir in the chopped baby spinach and keep the broth warm on low heat.
  4. Caramelize the Mushrooms: Heat sesame oil in a large skillet over medium-high heat until shimmering. Add the sliced mushrooms and cook undisturbed for 5 minutes until golden on one side. Add the chopped shallots, remaining 1 tablespoon grated ginger, and 2 cloves grated garlic. Cook for 4-5 minutes until fragrant. Stir in 2 tablespoons soy sauce and a large pinch of black pepper. Continue cooking for another 2-3 minutes until mushrooms are well caramelized. Stir in sesame seeds and cook 2 more minutes. Remove mushrooms from skillet and set aside on a plate.
  5. Combine Noodles with Sauce: To the same skillet, add the remaining half of the soy sauce mixture and bring to a simmer over medium heat. Add the cooked noodles and toss to coat evenly with the sauce. Cook for 2-3 minutes until noodles are nicely coated and heated through. Remove skillet from heat.
  6. Serve the Dish: Ladle the warm broth with spinach into serving bowls. Add the saucy noodles on top and gently toss to combine. Spoon the caramelized mushrooms over the noodles. Garnish with chopped green onions and drizzle with chili oil if desired. Serve immediately and enjoy!

Notes

  • You can substitute peanut butter with tahini for a nuttier flavor and to keep it peanut-free.
  • If you want a vegan version, replace honey with maple syrup or agave nectar.
  • Using low sodium soy sauce helps control the saltiness; adjust seasoning as needed.
  • For gluten-free, use rice noodles and tamari instead of soy sauce.
  • Caramelizing mushrooms undisturbed is key to get a deep, rich flavor.
  • Add chili oil or chili flakes for extra heat according to preference.
  • Make sure not to overcook the noodles when tossing with sauce to prevent them from becoming mushy.

Find it online: https://yummelle.com/30-minute-saucy-ginger-sesame-noodles-with-caramelized-mushrooms-recipe/