Saucey Chinese Noodles with Ginger & Caramelized Mushrooms
An easy, cozy dinner this winter season!
- 10 oz. Ty Ling Chinese Noodles
- 2 cups Spinach, lightly chopped
- 2 cups Vegetable Broth
- 2-3 cups Mushrooms, sliced
- ¼ cup Honey
- 1/3 cup Low Sodium Soy Sauce
- 2 tbsp. Balsamic Vinegar
- 2 tbsp. Tahini
- 2 tbsp. Olive Oil
- 2 Garlic Cloves, grated or minced
- ½” Fresh Ginger, grated
- Salt & Black Pepper, to taste
- To Make the Sauce: Combine the honey, soy sauce, balsamic, tahini, and 1/3 cup water in a small bowl. Mix well. Set aside.
- To Make the Noodles: Bring a large pot of salted water to a boil. Cook the noodles according to package directions. Drain, rinse with cold water, then toss in sesame or olive oil. Set aside.
- In the same pot, add the olive oil to heat up over medium high heat.
- Add the mushrooms, minced garlic, and ginger into the hot pan. Sauté for 5-8 minutes, until caramelized. Add half of the sauce mixture and the cooked noodles. Cook for 1-2 minutes, until the sauce has well-coated the noodles and mushrooms.
- In a separate large pot, add the broth and chopped spinach into the same pot. Add the remaining sauce. Season with salt and black pepper. Stir until warm and the spinach is tender.
- To Serve: Distribute the noodles amount the serving bowls. Add a generous scoop of the broth on top of the noodles, or to desired taste.
- Garnish with sesame seeds and chopped spring onions. Enjoy warm!