Sesame Noodles with Mushrooms

4.25 from 4 votes

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This sesame noodles with mushrooms recipe is so flavorful and satisfying. This recipe combines the nuttiness from the sesame and peanut butter, with crunch from peanuts and cucumbers. The sauce is simple to make, and you can adjust this recipe by adding any of your favorite vegetables and proteins! Probably my new favorite lunch, or quick dinner as well. These noodles are inspired by Din Tai Fung’s Noodles in Sesame Sauce as well as inspired by Taiwanese Cold Sesame Noodles (Ma Jiang Mian), which are definitely both my favorites as well!

Sesame Noodles with Mushrooms

What ingredients do you need for these sesame noodles recipe?

Noodles: I like wheat noodles for this, but you can udon noodles, ramen noodles, soba noodles, rice noodles, to name a few.

For your sesame sauce: Mix together peanut butter, sesame paste, soy sauce, Chinese five-spice powder, chili oil, sugar, pepper, ice cubes and rice vinegar. This makes the most nutty and delicious sauce, ever!

Mushrooms: A rough chop and grill with soy sauce, white pepper and chili flakes.

For topping: I love to top with sliced cucumbers, chopped peanuts, chili oil, green onions and sesame seeds.

You can add any of your favorite vegetables like bean sprouts, bok choy, spinach, snap peas and red bell pepper. Additionally, any proteins would be great here as well like pork, chicken, steak or shrimp, too!

Sesame Noodles with Mushrooms

Instructions to make this recipe

Make your sesame sauce

In a bowl, whisk together the peanut butter, tahini, ice cubes, water, soy sauce, Chinese five-spice powder, chili oil or chili flakes, sugar, rice vinegar (optional), and black pepper until smooth.

Cook noodles

Cook the noodles according to the package instructions in a large pot of water. Drain and rinse under cold water to stop the cooking process. Set aside.

Grill your mushrooms

In a pan over medium heat, add the cleaned and trimmed shimeji mushrooms, roughly chopped. Cook in a drizzle of oil until crispy and browned, about 5-7 minutes. Add the soy sauce, white pepper, and chili flakes. Stir well and cook until charred and darkened in color.

Assemble

In a large bowl, combine the cooked noodles and sauce. Toss until the noodles are evenly coated with the sauce. Another way to serve this is to layer on your sauce underneath, then fold over your cooked noodles on top before mixing. Then you can go ahead with your toppings: mushrooms, cucumbers, peanuts, scallions and chili oil. Mix and serve!

Sesame Noodles with Mushrooms

Check out the below noodles recipes for more inspiration!

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Sesame Noodles with Mushrooms
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Sesame Noodles with Mushrooms
4.25 from 4 votes

Sesame Noodles with Mushrooms

This sesame noodles with mushrooms recipe is so flavorful and satisfying. This recipe combines the nuttiness from the sesame and peanut butter, with crunch from peanuts and cucumbers.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 2

Ingredients 

  • 8 ounce noodles, I like wheat noodles for this, but you can udon noodles, ramen noodles, soba noodles, rice noodles, to name a few
  • 1/4 cup smooth peanut butter
  • 2 tablespoons Chinese sesame paste or tahini, add an additional tablespoon if preferred
  • 2 tablespoons soy sauce
  • 1/4 teaspoon Chinese five-spice powder
  • 1 teaspoon chili oil or red pepper flakes
  • 1 teaspoon sugar
  • Pinch of black pepper, white pepper works too
  • 2-3 ice cubes, dash of cold water (and more as needed)
  • adjust with a drizzle of rice vinegar, if preferred
  • 8 ounce Shimeji mushrooms, cleaned and trimmed
  • 1 tablespoon soy sauce or tamari, gluten-free soy sauce
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon chili flakes
  • Sliced cucumbers, chopped peanuts, chili oil, green onions, sesame seeds for garnish

Instructions 

  • In a bowl, whisk together the peanut butter, tahini, ice cubes, water, soy sauce, Chinese five-spice powder, chili oil, sugar, rice vinegar (optional), and black pepper until smooth.
  • Cook the noodles according to the package instructions in a large pot of water. Drain and rinse under cold water to stop the cooking process. Set aside.
  • In a pan over medium heat, add the cleaned and trimmed shimeji mushrooms, roughly chopped. Cook in a drizzle of oil until crispy and browned, about 5-7 minutes. Add the soy sauce, white pepper, and chili flakes. Stir well and cook until charred and darkened in color.
  • In a large bowl, combine the cooked noodles and sauce. Toss until the noodles are evenly coated with the sauce. Another way to serve this is to layer on your sauce underneath, then fold over your cooked noodles on top before mixing. Then you can go ahead with your toppings: mushrooms, cucumbers, peanuts, scallions and chili oil. Mix and serve!

Nutrition

Calories: 637kcal, Carbohydrates: 96g, Protein: 24g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Sodium: 1156mg, Potassium: 492mg, Fiber: 6g, Sugar: 9g, Vitamin A: 77IU, Vitamin C: 0.3mg, Calcium: 52mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




1 Comment

  1. 2 stars
    Unfortunately this wasn’t my favourite. The 5-spice flavouring was a bit too strong and the sauce was thicken even when thinned with more water. Not our best attempt at Lindsey’s amazing recipes!