Go Back

Sticky Mushroom & Sesame Noodles

A quick and easy dish combining savory mushrooms in a creamy sesame sauce, perfect for weeknight dinners or satisfying lunches.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.