My 241st recipe, “Sesame Chilli Mushroom Noodles”, a super flavorful Asian inspired dish. It has been a while since I cooked anything Asian, and so I wanted to make something simple and super flavorful today. I guess I had mentioned this earlier. RK loves Indo-Chinese cuisine with noodles being his favorite. However, while growing up, unlike other kids, noodles was something which I was not very fond of. I used to have noodles only rarely. That too it was only Maggi instant noodles at such time. My real appreciation for noodles came only after marriage.
While myself and RK were on a vacation to Philadelphia, we had dinner at a Thai restaurant. Since the menu looked very alien to me, I left the ordering to RK. He ordered a Sesame Tofu Noodles there. When I had the first bite, I found it to be of an entirely different flavor experience. I quickly understood how a true noodles would taste like and started having it frequently from then onwards.
However there is one thing which I don’t like in the noodles I get at the restaurants. It is the addition of tofu. I am still not a big fan of tofu and find the texture to be difficult for me to enjoy. Hence when I decided to make noodles today for lunch, I wanted to use something else which would pair nicely with the noodles. Mushroom was an easy choice.
Mushrooms cook fast and tastes great even when just cooked with a little pepper and salt. I immediately knew that it would be just the right choice for my noodles. This sesame chilli mushroom noodles is very easy to make, but big on flavors. The right balance of spiciness, tanginess and saltiness. It is really the perfect dish to cook when you want to serve something which looks very elegant but running short on time.
Sesame Chilli Mushroom Noodles
Sesame Chilli Mushroom Noodles is a very easy to make and super flavorful noodles made with delicious Asian sauces. Perfectly salty, spicy and tangy.
- Noodles - 7 Oz | - 200 gm gm (I used Inchin Bamboo garden vegan noodles)
- Sesame Oil - 3 Tbsp + 1 tsp
- Spring Onion - 6 (Chopped with White, green portions separated)
- Garlic - 2 Tbsp (finely chopped)
- Ginger - 1 Tbsp (finely chopped)
- Red chilli flakes - 1 tsp (adjust per taste)
- Soy Sauce - 1 Tbsp
- Sriracha - 1/2 tsp (Asian Hot sauce, adjust per taste)
- Salt - 1 tsp (adjust per taste)
- Mushroom - 10 (I used white button mushroom)
- Sesame - For garnish (toasted)
- Vinegar - 2 Tbsp
- Green Chilli - 1 small - 1 small (finely chopped)
- First, add the chopped green chilli to the vinegar and let it sit for atleast 15 mins. We will use this vinegar dip while serving the noodles. Also, clean the mushrooms nicely and slice them. Keep aside.
- Boil a pot of water. Add the noodles to the boiling water and cook for about 3-4 mins until done. Once cooked, drain the water from the noodles. Add 1 tsp of oil to the noodles. Toss the noodles so that the oil coats the noodles. Keep aside.
- Heat a pan / wok in medium flame with the remaining 3 Tbsp of oil. Add the white portion of the spring onion, ginger and garlic and saute until translucent.
- Add the red chilli flakes, soy sauce, sriracha, salt to the pan and mix well.
- Now, Add the sliced mushrooms to the pan and mix well. Turn the flame to medium-low and cook until the mushrooms are cooked fully.
- Once the mushroom is cooked fully, add the noodles to the pan. Toss well until combined. Turn off the flame. Garnish with the green portion of spring onion and toasted sesame seeds.
- Serve the noodles hot. Drizzle as much vinegar dipping on the noodles and enjoy.
- Instead of serving the vinegar by the side, you can also add it while adding the soy sauce. If doing so, you can add about 1 Tbsp.
- Adjust the spiciness as per taste. For the quantity given, the spiciness was just right for me.
- Adjust the quantity of salt based on the saltiness of the soy sauce.