30-minute gingered sesame noodles
Prep time
Cook time
Total time
Serves: 4
  • For the sauce:
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon sesame oil
  • ½ tsp chili garlic paste or sriracha
  • 1 tablespoon olive oil
  • ¼ teaspoon of kosher salt
  • 1 6-ounce package of baby spinach (about 4 cups)
  • 1 pound cremini mushrooms, sliced
  • 1 pound udon noodles
  • 4 scallions, thinly sliced
  • 2-3 tablespoons toasted sesame seeds
  1. In a small bowl combine the soy sauce, rice vinegar, honey, ginger, sesame oil and chili paste and stir well to combine. Set aside while you prepare the noodles.
  2. Prepare the noodles according to the package instruction, drain and set aside.
  3. In a large skillet heat the olive oil over medium heat. Add the sliced mushrooms and the ¼ teaspoon of salt and cook, stirring occasionally until the mushrooms have released all their liquid and start to brown slightly. Add the spinach, and cook for 1-2 minutes until wilted. Add the noodles to the pan along with the prepared sauce and cook, tossing well until everything is coated and heated through about 2-3 minutes. Serve with a sprinkling of scallions and sesame seeds.
Recipe by Scaling Back at https://www.scalingbackblog.com/30-minute-gingered-sesame-noodles/