30 Minute Saucy Ginger Sesame Noodles with Caramelized Mushrooms
30-Minute Saucy Ginger Sesame Noodles with Caramelized Mushrooms are ideal for those times when you want something heartier but yet have a need for spicy, comforting, Chinese-inspired noodles. Egg noodles are topped with fried caramelized mushrooms and a sweet, sour, spicy, and acidic ginger garlic sauce. The preparation and cooking time for these fast, vegetable-filled Chinese-inspired noodles is only approximately 30 minutes. This noodle dish is particularly saucy and delicious in addition to being healthful. Just how noodles should be in general.
I’m kicking off Monday with one of my all-time favorite autumnal dishes. In addition, also a lot of snow. Yesterday brought the third snowfall of the season, and the outside has turned into a winter wonderland. This hearty and cozy meal couldn’t be more appropriate for the day.
It is swift, simple, and full.
30-Minute Saucy Ginger Sesame Noodles with Caramelized Mushrooms Ingredients
- 1/2 cup plus 2 teaspoons of tamari or low-sodium soy sauce
- honey, 1/4 cup
- Balsamic vinegar, two tablespoons
- Rice vinegar, two tablespoons
- 3 tablespoons creamy tahini or peanut butter
- 1 tbsp pomegranate or molasses (optional)
- Freshly grated ginger, 2 tablespoons
- 3 grated garlic cloves
- 8 ounces of rice noodles or egg noodles in the Chinese style
- 2 1/2 cups of low-sodium chicken or veggie broth
- 2 cups of freshly chopped baby spinach
- 2 tablespoons of extra virgin olive oil or sesame oil
- 3 cups chopped shiitake or cremini mushrooms
- Chopped shallots, two
- Cayenne pepper
- Sesame seeds, raw, 2 tablespoons
- 2 chopped green onions, for serving
1. Preparing the sauce. In a bowl, combine 1/3 cup water, 1/2 cup soy sauce, honey, balsamic vinegar, rice vinegar, peanut butter/tahini, molasses, 1 tablespoon ginger, and 1 clove garlic.
2. Cook the noodles as per bundle headings. Drain. Add half of the soy sauce mixture and the broth to the pot used to cook the noodles. Bring to a stew over medium intensity, and mix in the spinach. Keep warm.
3. In a large skillet, heat the sesame oil to a medium-high temperature .Add the mushrooms when the oil starts to shimmer. Cook until golden, 5 minutes, without stirring.2 cloves of garlic, 1 tablespoon ginger, and shallots should be added. Until fragrant, cook for 4-5 minutes. A large pinch of pepper and two tablespoons of soy sauce should be added. Cook the mushrooms for another 2 to 3 minutes, or until they are caramelized. After two minutes, add the sesame seeds. Spoon the mushrooms out of the skillet and onto a plate.
4. Add the remaining soy sauce mixture to the skillet and bring it to a simmer over medium heat. Toss in the noodles and cook for two to three minutes, or until the sauce just covers them. Turn off the heat.
5. Divide the broth among the bowls. Toss in the noodles and mix well. Over the noodles, spread the mushrooms. Sprinkle with chili oil and green onions. Enjoy!