Mushroom and Sesame Noodles

Ladies night. Yup. I’m all about the occasional ladies night.

It basically means that I get to sit in front of the TV and not fight about whether we are watching Real Housewives of Beverly Hills or some stupid Lakers game. I mean no offense to the Lakers, but really, there are about 100 games a season. That takes up a lot of time on the TV.

Or I get to watch 5 episodes of Law and Order SVU that I’ve already seen before but feel the need to watch them again. By the way… why do I insist on watching Law and Order SVU all the time. By myself. In the dark. And then I’m scared to walk to my bedroom to go to sleep. Clearly I have issues.

Or I’m able to whip up a dinner that doesn’t consist of any meat (because I have a meat loving fiance).

So yes, I’m all about the ladies night here and there. And more times than not, these Mushroom and Sesame Noodles are my dinner of choice.

They are crazy easy to make, completely satisfying and they taste even better the next day when I’m too lazy to make myself something new for lunch.

So let’s talk more about these noodles. You can use any kind of long noodle you want, but I’ve recently been into quinoa noodles. Whaaaaat? I know, crazy huh. But they are so freaking good. And you seriously can’t even tell the difference. I’m all about the Ancient Harvest kind. They are de-lish! And you can pretty much find them at any run of the mill grocery store. Look for the greenish blue box.

So we’ve got our noodles. Next we are going to need a bunch of mushrooms. I’m a mushroom freak. I love ’em. I would and could eat them every single day if possible. Those shrooms are going to get sauteed in a touch of sesame oil until they are super tender and golden brown.

And then lastly we have the sesame and soy sauce mixture that is going to coat the entire dish. It’s salty and flavorful and I can promise you that you are going to love it. Unless you don’t like sesame oil. Then all bets are off!

Here’s the recipe

Mushroom and Sesame Noodles

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4 servings

Mushroom and Sesame Noodles


  • 1 pack quinoa pasta (or regular pasta)
  • 1/4 cup Soy Sauce + 2 tbsp
  • 2 cloves Garlic, finely chopped
  • 2 tbsp Rice Vinegar
  • 5 tbsp Sesame Oil (make sure not to get the toasted kind), divided
  • 2 tbsp olive oil
  • 2 cups mushrooms, cleaned and sliced
  • 1 cup chopped scallions


  1. Cook the pasta according to the package instructions. Once fully cooked, drain and rinse the pasta under cold water and set it aside.
  2. Combine the soy sauce, garlic, rice vinegar, 3 tbsp sesame oil and olive oil in a large bowl. Whisk the ingredients together. Add the pasta and toss to combine.
  3. In a large skillet, add the remaining sesame oil to the pan over medium high heat. Add the mushrooms and cook until tender, about 5-7 minutes. Transfer the mushrooms to the pasta and toss.
  4. Sprinkle the scallions on top of the pasta and serve.
  5. This can be served at room temperature or cold.

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  1. I’ve been trying to stay away from white stuff (pasta/rice) which has been VERY hard for me, but looks like I can have pasta after all!!! I have never heard of quinoa noodles, but am so gonna try some! The recipe sounds delicious!

  2. I have recently discovered quinoa noodles, and I LOVE them.
    This sauce sounds like the perfect thing to zip up the taste of this easy dish.

  3. Yummy 🙂 I love how simple this is. I need a ladies night once in a while too – especially since my hubby is crazy about his meat too, and he doesn’t like mushrooms. I love mushrooms though 😀

  4. I’ve made something like this before–but i love the way you added the rice vinegar and the quinoa pasta! very cool, and sounds quite tasty!!

  5. Watch yourself about hating on my Lakers, lady! Although I have to say that I too have that habit of watching SVU in the dark and then wondering why I’m scared. And I agree that the quinoa noodles by Ancient Grain are a total winner!

  6. I love a recipe my kid likes too!! And I love that I can use your recipes and tweak a bit for my own tastes (i admit I’m weird). I love this the way you make it. But I also love adding a bit of grated fresh ginger to the dressing and some finely chopped chili pepper. I do wish I could make it cling to the noodles better – but that is likely all my own fault. I also wish I could add something to emulsify the dressing, without drastically changing the flavours – but my son is allergic to peanut butter and eggs. Any other ideas? (I found mustard changed the flavour too much). Thanks

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