35 minutes
All Year, Autumn, Winter

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.


  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.

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