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


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  • 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)
  • 1
    dried chili optional
  • 2 Tbsp
    toasted sesame oil

How to Make Mushroom Sesame Noodles


  1. heat skillet add vegetable oil, garlic, grated ginger, and dried chili if you choose. saute on med.hi heat for 3-4 minutes until fragrant.
  2. add mushrooms, ginger sherry, teriyaki, dark soy, cook on medium heat until all liquid is absorbed
  3. cook soba noodles per package instructions, mine are 4 minutes at a rolling boil drain and rinse
  4. put 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

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