30 Minute Saucy Ginger Sesame Noodles with Caramelized Mushrooms

30 Minute Saucy Ginger Sesame Noodles with Caramelized Mushrooms


Best for nights when you’re craving Chinese, but want something a little healthier.
  • ½ cup plus 2 tablespoons low sodium soy sauce or tamari
  • ¼ 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
  • 2½ 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
  1. To make the sauce. Combine ½ cup soy sauce, honey, balsamic vinegar, rice vinegar, peanut butter/tahini, molasses, 1 tablespoon ginger, 1 clove garlic, and ⅓ 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 ½ 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!

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