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Sesame Ginger Mushroom Noodles

Sesame Ginger Mushroom Noodles

Looking for a vegetarian dish to impress even the most ardent meat-loving family? Then look no further than these flavoursome slurpy mushroom noodles. The classic Sesame-Ginger combination draws out the rich umami taste of the mushrooms and served with a hot broth and plenty of noodles, this is a perfectly warming and filling winter meal.


Prep/ cook time : 35 minutes

Serves : 4

Ingredients :
  • 3 cups sliced mushrooms of your choice (we used  ShitakeOyster mushrooms)
  • 250g Chinese style dried egg noodles
  • 2 cups fresh washed baby spinach
  • ½ brown onion finely diced
  • 2 tbsp fresh grated ginger
  • 3 tsp garlic, minced
  • 3 cups reduced salt vegetable broth
  • 1/2 cup plus 2 tbsp reduced salt soy sauce
  • 3 tbsp tahini (Melted natural peanut butter may be used as a substitute)
  • 1/4 cup sweet chilli sauce
  • 2 tbsp vegetable oil
  • 1 tbsp tamarind paste
  • 2 tbsp rice vinegar
  • 2 tbsp raw sesame seeds
  • 2 spring onions, greens thinly sliced
  • Sesame oil to drizzle
Method :
  1. Make the sauce by combining soy sauce, sweet chilli sauce, tamarind, rice vinegar, tahini, 1 tbsp ginger, 1 tbsp minced garlic and ⅓ cup broth in a bowl.
  2. Cook the noodles according to the package directions. Drain. 
  3. In a medium-large saucepan, add the remaining broth and 1/2 of the soy sauce mixture and bring to a simmer on medium heat. Then reduce the heat to keep warm. 
  4. Heat the vegetable oil in a large frypan over medium-high heat. Add the mushrooms to hot oil and cook undisturbed for 5 minutes or until golden. Add the onion, remaining ginger and garlic, stirring for 4-5 minutes, until fragrant. Add 2 tbsp soy sauce and sautee for another few minutes until mushrooms are caramelized and remove from pan.
  5. Add the remaining soy sauce mixture to the frypan and bring to a simmer over medium heat. Cook until the sauce thickens slightly and add spinach, stirring until leaves wilt, then add the noodles tossing to coat. Remove from the heat.
  6. Divide noodles and spinach between four bowls & ladle over broth.
  7. Spoon the mushrooms on top and drizzle with sesame oil, spring onions and sesame seeds to taste.

This recipe by A Better Choice !

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