Sticky Mushroom & Sesame Noodles

INTRODUCTION

Sticky Mushroom & Sesame Noodles is a delightful dish that combines the savory flavors of mushrooms with a rich and creamy sesame sauce. It’s quick and easy to prepare, making it perfect for a weeknight dinner or a satisfying lunch. The noodles soak up the sauce, and the crispy salad onions add a nice texture. This recipe is not only tasty but also healthy, featuring wholewheat noodles and fresh vegetables.

WHY YOU WILL LOVE THIS RECIPE

You will love Sticky Mushroom & Sesame Noodles because it is simple, versatile, and full of flavor. The combination of tahini and soy sauce creates a deliciously sticky coating for the noodles and mushrooms. The addition of crispy chili oil gives it a little kick, making every bite exciting. You can whip this meal up in less than 30 minutes, which is perfect for busy days. Plus, it’s vegetarian-friendly, making it a great option for everyone!

HOW TO MAKE Sticky Mushroom & Sesame Noodles

EQUIPMENT NEEDED

To make Sticky Mushroom & Sesame Noodles, you will need:

• A large pot for cooking noodles
• A frying pan or skillet for sautéing
• A small bowl for mixing the sauce
• A colander for draining noodles
• A spatula or tongs for tossing

Ingredients You’ll Need :

• 1 tbsp Tahini
• 1/2 tsp crispy chilli oil, plus extra to serve
• 1 tsp maple syrup
• 1/2 tbsp rice vinegar
• 1 tbsp low salt soy sauce
• 2 nests wholewheat noodles
• 1/2 tbsp vegetable oil
• 200g Woodland Mushrooms, halved if large
• 2 salad onions, finely sliced

STEP-BY-STEP INSTRUCTIONS :

1. Cook the wholewheat noodles according to package instructions. Drain and set aside.
2. In a small bowl, mix the tahini, crispy chilli oil, maple syrup, rice vinegar, and soy sauce until smooth.
3. In a pan, heat vegetable oil over medium heat. Add the mushrooms and cook until they are tender and browned, about 5-7 minutes.
4. Add the cooked noodles to the pan with the mushrooms and pour the tahini mixture over the top.
5. Toss everything together until the noodles and mushrooms are well coated in the sauce.
6. Serve topped with sliced salad onions and extra crispy chilli oil if desired.

this Recipe

HOW TO SERVE Sticky Mushroom & Sesame Noodles

Sticky Mushroom & Sesame Noodles can be served immediately after cooking. Spoon the noodles and mushrooms onto plates and sprinkle the sliced salad onions on top. For an extra zing, drizzle more crispy chili oil over the dish. This meal is best enjoyed warm, but you can also let it cool and enjoy it cold as a salad. It pairs well with a light side of steamed vegetables or a simple cucumber salad.

STORAGE & FREEZING : Sticky Mushroom & Sesame Noodles

If you have leftovers, you can store them in an airtight container in the fridge. This dish will stay fresh for up to 2-3 days. When ready to eat, simply reheat in the microwave or in a pan over low heat. You can also freeze this dish for up to 1 month. To reheat after freezing, thaw in the refrigerator overnight and then heat as needed. The noodles may soak up some sauce when stored, so feel free to add a splash of water or soy sauce when reheating.

SERVING SUGGESTIONS

Sticky Mushroom & Sesame Noodles are great on their own, but you can enhance your meal with a few additional items. Consider serving it alongside:

• Steamed bok choy for a green touch.
• A side of edamame for extra protein.
• Fresh cucumber slices dressed in sesame oil to add crunch.
• Grilled tofu or chicken for a heartier meal.

These options will round out the meal and make it even more satisfying.

VARIATIONS

If you want to mix things up a bit, try these variations:

• Add other vegetables: Include broccoli, bell peppers, or snap peas for more color and nutrition.
• Change the protein: You can add cooked shrimp, chicken, or tofu to make it a more balanced dish.
• Make it spicy: For those who love spice, add more crispy chili oil or a dash of sriracha.
• Switch the noodles: Use rice noodles or gluten-free noodles if you have dietary preferences.

These variations will keep your meals interesting and allow you to tailor them to your taste.

FAQs

1. Can I use other types of mushrooms?

   • Absolutely! You can use any mushrooms you like, such as button mushrooms, shiitake, or portobello. Just chop them into smaller pieces if they are large.

2. Is tahini essential for this recipe?

   • Yes, tahini gives this dish its creamy texture and unique flavor. If you don’t have tahini, you could try using peanut butter as a substitute, but it will change the taste slightly.

3. Can I make this dish vegan?

   • Yes, this recipe is already vegan as it does not include any animal products. Just be sure to check the labels of your soy sauce and other ingredients to ensure they are vegan.

4. How do I make the dish less oily?

   • If you want to reduce the oiliness, cut down on the amount of vegetable oil used to cook the mushrooms. You can also use a non-stick pan to require less oil for cooking.

MAKE-AHEAD TIPS FOR Sticky Mushroom & Sesame Noodles

To save time, you can prepare ingredients ahead of time. Here are some tips:

• Pre-cook the noodles: You can cook the noodles and keep them in the fridge for a day or two. Just add a little oil to prevent them from sticking.
• Prep the sauce: You can mix the sauce ingredients in advance and store them in the fridge. Just give it a stir before adding it to the noodles.
• Chop the vegetables: Slice the salad onions and mushrooms the day before and keep them in airtight containers. This will speed up the cooking process.

By preparing these components, you can have your Sticky Mushroom & Sesame Noodles ready in no time!

Sticky Mushroom & Sesame Noodles

A quick and easy dish combining savory mushrooms in a creamy sesame sauce, perfect for weeknight dinners or satisfying lunches.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2 servings

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Vegetarian

Calories: 450

Ingredients Method Notes

Ingredients

  

Sauce Ingredients

• 1 tbsp Tahini For a creamy texture
• 1/2 tsp crispy chilli oil Plus extra to serve
• 1 tsp maple syrup For sweetness
• 1/2 tbsp rice vinegar Adds acidity
• 1 tbsp low salt soy sauce To enhance flavor

Main Ingredients

• 2 nests wholewheat noodles Base of the dish
• 1/2 tbsp vegetable oil For cooking
• 200 g Woodland Mushrooms, halved if large Main vegetable component
• 2 salad onions, finely sliced For garnish and crunch

Method

 

Preparation

1. Cook the wholewheat noodles according to package instructions. Drain and set aside.
2. In a small bowl, mix the tahini, crispy chilli oil, maple syrup, rice vinegar, and soy sauce until smooth.

Cooking

1. In a pan, heat vegetable oil over medium heat. Add the mushrooms and cook until they are tender and browned, about 5-7 minutes.
2. Add the cooked noodles to the pan with the mushrooms and pour the tahini mixture over the top.
3. Toss everything together until the noodles and mushrooms are well coated in the sauce.

Serving

1. Serve topped with sliced salad onions and extra crispy chilli oil if desired.

Notes

Best enjoyed warm, but can be eaten cold as a salad. Store leftovers in an airtight container for up to 2-3 days in the fridge or freeze for up to 1 month.