Prep time: 15 mins | Cook time: 15 mins | Total time: 30 mins | Servings: 6
Craving for something spicy and warming? This Chinese inspired noodles will kick your heart out! Caramelized crispy mushrooms, sweet, spicy, and tangy sauce, egg noodles, and a steaming spicy broth come together in just 30 minutes!
INGREDIENTS
1/2 c + 2 tbsp low sodium soy sauce or tamari
1/4 c 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
3 cloves garlic, grated
8 oz Chinese style egg noodles or rice noodles
2 1/2 c low sodium vegetable or chicken broth
2 c fresh baby spinach, roughly chopped
2 tbsp sesame or extra virgin olive oil
3 c shiitake or cremini mushrooms, sliced
2 shallots, chopped
black pepper
2 tbsp raw sesame seeds
2 green onions chopped, for serving
How to make 30-minute saucy ginger sesame noodles with caramelized mushrooms
Step 1: In a bowl, add half cup soy sauce, honey, balsamic vinegar, rice vinegar, peanut butter/tahini, molasses, a tbsp ginger, 1 clove garlic, and 1/3 cup water. Mix well to make the sauce.
Step 2: Prepare the noodles. Cook it following the package directions. Drain did.
Step 3: Into the pot where you cook the noodles pour in the broth and half a cup of the soy sauce mixture. Simmer over medium heat. Then, stir in the spinach. Make sure to keep it warm.
Step 4: In a large skillet, heat the sesame oil over medium-high heat. Once hot, add the mushrooms and cook for about 5 minutes, undisturbed until golden. Next, add in the shallots followed by a tbsp ginger, and 2 garlic cloves. Continue to cook for about 4 to 5 minutes until aromatic.
Step 5: Then, add in 2 tbsp soy sauce and a generous pinch of pepper. Cook further (about 2 to 3 minutes) until the mushrooms are caramelized.
Step 6: Stir in the sesame seeds and cook for 2 minutes more.
Step 7: Transfer the mushrooms to a plate.
Step 8: Add the rest of the soy sauce mixture to the skillet. Bring to a simmer over medium heat.
Step 9: Toss in the noodles and cook for 2 to 3 minutes more until the sauce just coats the noodles. When ready, remove from the heat.
Step 10: Into bowls, ladle the broth, add the noodles, and toss. Add the mushrooms on top and garnish with green onions and chilli oil.
Nutrition Fact:
Calories: 338 kcal
Ingredients
- 1/2 c + 2 tbsp low sodium soy sauce or tamari
- 1/4 c 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
- 3 cloves garlic, grated
- 8 oz Chinese style egg noodles or rice noodles
- 2 1/2 c low sodium vegetable or chicken broth
- 2 c fresh baby spinach, roughly chopped
- 2 tbsp sesame or extra virgin olive oil
- 3 c shiitake or cremini mushrooms, sliced
- 2 shallots, chopped
- black pepper
- 2 tbsp raw sesame seeds
- 2 green onions chopped, for serving
Instructions
Step 1: In a bowl, add half cup soy sauce, honey, balsamic vinegar, rice vinegar, peanut butter/tahini, molasses, a tbsp ginger, 1 clove garlic, and 1/3 cup water. Mix well to make the sauce.
Step 2: Prepare the noodles. Cook it following the package directions. Drain did.
Step 3: Into the pot where you cook the noodles pour in the broth and half a cup of the soy sauce mixture. Simmer over medium heat. Then, stir in the spinach. Make sure to keep it warm.
Step 4: In a large skillet, heat the sesame oil over medium-high heat. Once hot, add the mushrooms and cook for about 5 minutes, undisturbed until golden. Next, add in the shallots followed by a tbsp ginger, and 2 garlic cloves. Continue to cook for about 4 to 5 minutes until aromatic.
Step 5: Then, add in 2 tbsp soy sauce and a generous pinch of pepper. Cook further (about 2 to 3 minutes) until the mushrooms are caramelized.
Step 6: Stir in the sesame seeds and cook for 2 minutes more.
Step 7: Transfer the mushrooms to a plate.
Step 8: Add the rest of the soy sauce mixture to the skillet. Bring to a simmer over medium heat.
Step 9: Toss in the noodles and cook for 2 to 3 minutes more until the sauce just coats the noodles. When ready, remove from the heat.
Step 10: Into bowls, ladle the broth, add the noodles, and toss. Add the mushrooms on top and garnish with green onions and chilli oil.
