Sesame Mushroom Noodles

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Updated 09/24/2021: TJ’s has had a production delay on the noodles I first used in this recipe. I have updated the recipe to include the noodles I am currently using to make this. I have found I am making this almost once a week because it is so easy and super delicious to whip up. Right now I am using KA-ME Udon Stir Fry Noodles that I found at Walmart. Trader Joe’s also came out with a new chili sesame oil that I really like to add in place to traditional sesame oil. I added that to the recipe too if you wanted to switch out or do the 50/50 ratio with regular oil.

I love lo mein noodles and Trader Joe’s just came out with a three pack of Thai Wheat Noodles. They just need to be heated up and served with your favorite sauce. I decided to add TJ’s new Thai Green Chili sauce to this, and it turned out great. I want to figure other ways not only add that Thai green chili sauce to everything, but I need to find new and unique ways to make these noodles. I’d love suggestions from any of you if you have them. Leave them in the comments below.

This meal takes like fifteen minutes to make and that includes prep. It’s full of flavor and filling on it’s own, without feeling bloated like you would be after restaurant lo mein. I ended up eating the whole thing and didn’t have leftovers, but I bet this would be even better cold the next day. This would be a great meal for lunch at work or paired with Trader Joe’s veggie bird’s nests and veggie spring rolls.

Have you tried either the noodles or the Thai green chili sauce yet? What do you think of them? If you like this recipe, make sure you subscribe to the weekly newsletter, so you don’t miss out on recipes like this.

Thanks for reading,

Jessica

Sesame Mushroom Noodles

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Yield: 3-4

Author: Jessica Morton

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

Main Ingredients

• 1 box Trader Joe’s Thai wheat noodles (sub KA-ME Udon Stir Fry Noodles since TJ's item is out of stock. I get my udon noodles from Walmart but any udon noodles will work.)
• 2 TBSP Sesame oil (TJ's makes a chili sesame oil that I love doing a 50/50 ratio with here)
• 3 TBSP garlic, minced
• 3 TSP ginger, minced (I use TJ’s frozen ginger cubes because they are easier)
• 1 ½ cups chopped green onion (I always go heavy on the green onions)
• 6 cups chopped white or cremini mushrooms (canned mushrooms also work)
• 2 TSP TJ’s Everything but the Bagel Seasoning
• 3 TBSP chopped peanuts for garnish
• Sprinkle of EBTB seasoning
• Garnish with more green onions
• Spinach is a great addition to this if you have it on hand. 

Sauce Ingredients

• 3 TBSP TJ’s Thai Green Chili sauce
• 3 TBSP coconut aminos
• 3 TBSP gluten-free tamari sauce (you can use soy sauce as a sub)
• 3 TBSP sesame oil (I use the chili sesame oil here too at a 50/50 ratio because I like it spicy)
• 3 TBSP rice vinegar (I used apple cider vinegar as an equal sub because I was out of rice vinegar)
• 1 ½ TSP cane sugar (coconut sugar will work too)
• 1 ½ TSP salt

Instructions

1. Mix all sauce ingredients in a small bowl and set aside.
2. Heat a skillet over medium-high heat and add the two tablespoons of sesame oil, garlic, ginger, mushrooms, and green onions. Stir fry for a minute or two, to cook down the mushrooms some.
3. While that is cooking, add bare noodles to a bowl and separate them with your fingers. This is much easier than fighting the block of noodles once it is in the skillet. They are easy to separate from each other and doesn’t take long to do.
4. Add the noodles and sauce to the skillet and toss everything until the noodles and mushrooms are fully coated by the sauce.
5. Let it simmer, stirring occasionally until the sauce evaporates and the noodles start to brown, about five minutes.
6. Transfer to a serving bowl or separate into three-four bowls and garnish with more green onions, peanuts, and a sprinkle of the EBTB seasoning.

Notes:

**This would make a great lunch the next day and is tasty served cold.