Mushroom Sesame Noodles

Lou Kostura


I love the taste of toasted sesame oil and I came up with this cold buckwheat noodle dish. Actually you can serve hot or cold, I prefer cold. A bit of Asian flair, simple to make and really healthy. Not what you would really call this, a pasta salad? side dish, whatever you choose its tasty

★★★★★ 2 votes
15 Min
15 Min
Stove Top


8 oz
maitake mushrooms-rough chop
4 oz
crimini mushrooms-rough chop
4 oz
shitake mushrooms-rough chop
3 Tbsp
vegetable oil
1/4 c
ginger sherry *see note
1 1/2
inch piece grated ginger
3 clove
garlic-sliced thinly
1/4 c
teriyaki sauce
1 Tbsp
dark soy sauce
2 pkg
soba noodles (japanese buckwheat noodle)
dried chili optional
2 Tbsp
toasted sesame oil

How to Make Mushroom Sesame Noodles


  • 1heat skillet add vegetable oil, garlic, grated ginger, and dried chili if you choose. saute on med.hi heat for 3-4 minutes until fragrant.
  • 2add mushrooms, ginger sherry, teriyaki, dark soy, cook on medium heat until all liquid is absorbed
  • 3cook soba noodles per package instructions, mine are 4 minutes at a rolling boil drain and rinse
  • 4put in a large bowl, add in mushroom mixture, add toasted sesame oil, and a little additional teriyaki. stir well. serve hot or cold
  • 5*note: I make my own ginger sherry by buying a large piece of ginger root, peel, slice into 1/4 inch thick coins and add to a jar, fill with sherry and leave in refrigerator. Ginger will keep for a long time this way and when you want to use a little sherry just remember to top the bottle off again

Printable Recipe Card

About Mushroom Sesame Noodles

Course/Dish: Pasta Sides, Pasta Salads
Main Ingredient: Pasta
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy