My 241st recipe, "Sesame Mushroom Chilli 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 schezwan 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 Asian restaurant. Since the menu looked very alien to me, I left the ordering to RK. He ordered a spicy chilli garlic 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 chinese noodles recipe 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. An easy to make chilli garlic noodles recipe with simple ingredients readily available at your local grocery store, without even having to visit your local asian store.
Sesame Chilli Mushroom Noodles
Sesame Mushroom Chilli Noodles
- 200 gm gm Noodles - 7 Oz (I used vegan hakka noodles)
- Sesame Oil - 3 Tbsp + 1 tsp
- 6 Spring Onions | Green Onions (Chopped with White, green portions separated)
- 2 Tbsp Garlic cloves (finely chopped)
- 1 Tbsp Ginger (finely chopped)
- 1 tsp Red chilli flakes (adjust per taste)
- 1 Tbsp Soy Sauce
- ½ tsp Sriracha (Asian Hot sauce, adjust per taste)
- 1 tsp Salt (adjust per taste)
- 10 Mushroom (I used white button mushroom)
- Sesame - For garnish (toasted)
For vinegar dipping
- 2 Tbsp White Vinegar
- 1 small Green Chilli - 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 heat 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 stir fry. Turn the flame to medium-low and cook until the mushrooms are cooked fully.
- Once the mushroom is cooked fully, add the cooked 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 hot noodles with the vinegar dipping or green chilli sauce and chili oil
Notes | FAQ
- You can optionally add fish sauce / hoisin sauce / oyster sauce. But I dont personally prefer using them.
KRIPA SHARMA says
IT WAS NOTHING BUT A NEW ABSOLUTE FAVORITE DISH. IT WAS SO DELICIOUS. IT HAD THE COMBINED FLAVOR OF A HIGH CLASS RESTAURANT AS WELL AS THE TANGINESS OF THE STREET VENDORS. ALL IN ALL AN AMAZING DISH
Thanks Kripa for trying. Glad to know you loved it 🙂