Noodles with Mushrooms and Lemon Ginger Dressing

Please welcome guest author Jaden Hair of the ever-so-Steamy Kitchen. Jaden and I have been visiting Seattle recently, take a look at the interesting scenery we encountered there. ~Elise

Because I’m the resident foodie here in my neighborhood, I’m usually the one hosting dinner parties. And that’s totally fine by me because of all the recipe development and testing that I have to do every week. I’d rather feed my friends than to see all the food go to waste. But sometimes, the recipe development goes awry and the dish just fails. Yes, so bad it would ruin my rep as the kitchen superstar. In those moments, I whip out my never-fail-save-my-dinner-party dish. Of course, I hide all evidence of the earlier recipe disaster in the trash.

So, what’s that dish? Well, honestly it’s not even MY recipe, it’s part of a recipe from Heidi’s 101 Cookbooks blog called Otsu. I’ve committed to memory the lemon-ginger dressing that’s in the Otsu dish and use it for everything – tossed with warm noodles, drizzled on roasted cauliflower, as a salad dressing and even to top grilled fish. Yes, it’s that good.

I’ve left the recipe really flexible for you – in case you want this as your emergency back-up dish too! In this dish, I used some really nice Japanese shimeji mushrooms, but you can use any type of fresh mushrooms that you want, even thinly sliced button mushrooms. The pasta that I used in the photo is dried Japanese udon noodles, but standard dried spaghetti is just as good. For the fresh herbs, just use what you have either growing in the garden or bagged in the refrigerator.

Noodles with Mushrooms and Lemon Ginger Dressing Recipe

  • Yield: Serves 4.

Ingredients

Lemon Ginger Dressing

  • 3/4 teaspoon Asian chlli powder (or cayenne)
  • Grated zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 inch section of ginger, peeled and grated
  • 1/4 cup rice vinegar
  • 1/3 cup soy sauce
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons olive oil

The Noodles

  • 9 ounces dried noodles (spaghetti, linguine, udon, soba)
  • 7 ounces fresh mushrooms (enoki, shimeji, sliced button, sliced shitake)
  • 1 1/2 tablespoons butter
  • 1 tablespoon minced fresh herbs (parsley, green onion, cilantro or basil)
  • 1 tablespoon sesame seeds

Method

1 Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.

2 In a pot, cook the dried noodles according to the package instructions. Drain and set aside.

3 Heat a frying pan over high heat. Add the butter and when the butter starts bubbling, add the mushrooms. Saute the mushrooms for 2 minutes.

4 In a large bowl, toss the cooked noodles with the mushrooms, fresh herbs, sesame seeds and some of the dressing (to taste.)

Japanese noodles with mushrooms photo by Jaden Hair.

25 Comments

  1. CJ McD

    Elise-
    Twas just over at Jaden’s website reading about your Seattle trip.

    I see you’ve made *ahem* no mention of the model in his skivvies.

    *L*

    Looks like you had a great time. Thanks for featuring this delicous recipe. Just the dressing alone is addictive. Used it on grilled salmon last night. Awesome stuff. Thanks!

    Hah! I didn’t realized that Jaden had written up our little adventure. Watch out for that woman, she’s a corrupting influence! I’ve added the link to the headnotes, but for those of you reading this comment, here is Jaden’s post on our encounter with the almost-naked David who graciously indulged our attentions. ~Elise

  2. Nhu

    Tried this dressing from Jaden’s other recipe that pairs it with Soba noodles and tofu. It is AMAZING!

  3. Stephanie

    I made this last night. It is the best thing I’ve ever made. Absolutely delicious.

    Fantastic! Thank you! ~jaden

  4. Peggy

    This is a very good recipe. The lemon adds a twist to the typical asian noodle dish. I am going to file it with my other pasta standbys, first and foremost of which is pasta with garlic, hot red pepper, and parsley.

  5. Jasmine

    Hi Jaden,

    Is it salted butter you’re using to saute the mushrooms?

    Thanks,
    Jasmine

    Either one. You use so little of it that it doesn’t matter. ~jaden

  6. Nancy

    Tried this for dinner tonight with oven roasted teriyaki salmon. It was splendid, and will become a regular at our table.

  7. Jerry (CBSOP)

    As always, a perfectly lovely dish from Jaden with flavors so fresh and simple that I can nearly taste them through my monitor.

    Now I’m craving noodles. *sigh* I’m glad I have MaiFun in the pantry.

  8. Geena

    A huge hit. This dressing is wonderful and I will be using it on many different dishes.
    Husband not a big fan of mushrooms so I used less of them added some chicken, broc. and scallions. Great dinner.
    Thanks, Geena

  9. Ally

    This was delicious. I followed the recipe verbatim the first time and had it as a side to grilled marinated swordfish steaks. The boyfriend was bummed that there was none left over.

    Then I made it again as a meal and added broccoli and carrots to the mushrooms. I doubled the recipe for company and everyone loved it.

    It is now in my “favorites” recipe binder. Thanks!

  10. rae

    I made this last night, and threw in some pan fried tofu for some protein (we’re vegetarian). It was delicious! I thought the flavors might be intense for my son who is only 1 year old, but he loved it too!

    This could easily be converted as suitable for vegans too… I used agave nectar instead of honey. And you could always use olive oil instead of the butter.

    Thanks for sharing the recipe!

  11. Linda

    I had left over sauce and mushrooms after making this delicious recipe and the next night made it with quinoa instead of pasta. I liked it even better!

  12. Tracy

    I have made this recipe several times. The dressing is so fabulous! Everytime I make it we run out and the family asks for more.

  13. Fran

    Thank you for this recipe. My boyfriend, who is a trained chef, and I make it a rule to try out new recipes every week, and they frequently come from your site. Although it is sometimes a bit tedious to convert everything into European measures (we live in Vienna).. ;-)

    Having said that, I absolutely loved this dressing, but it was a bit too “zingy” for us. Since I’d already put in all the vinegar, I added some more honey and sugar and then it was fine – next time I’ll just reduce the amount of rice vinegar, I think.
    Also, I added tiny Asian meatballs to this and it was a perfect fit. Just took some fresh ground beef, added some 5-spice-powder, fresh ginger, a pinch of cinnamon, ground cumin, an egg, some soy sauce, some dry breadcrumbs and chopped fresh cilantro (leaves and stalks), rolled it into tiny little meatballs, let it settle for an our or two and pan-fried them after I’d finished the mushrooms.
    We love meatballs and I tend to try out every kind of seasoning in them…

  14. Cristina L

    I loved this recipe and I make it regularly, I’d like a little more thickness in the dressing, should I add an egg?

    Hi there, you can add a fresh egg yolk to dressing to emulsify if you’d like! ~jaden

  15. Cornelia Durrant

    I am baffled by the rave reviews. It has a lot of soy sauce, vinegar and lemon and only 4 tbs of oil. Comes out very thin, watery and salty. Not something I would want to put on pasta. I threw it away. Did I miss something?

  16. Louise

    This. This was perfect! I will be making this one over and over. There really should have been more leftovers, but we just couldn’t stop eating it. This will be on the menu the next time we have guests, for sure.

  17. Alice

    The dressing is absolutely delicious! I didn’t follow the recipe exactly, but the combination of lemon, ginger and chilli is always going to be good.

  18. Chema of Embrace Infinity

    Noodles AND mushrooms life can’t be tastier!!!
    i made the dish oh it was heavenly!!!!!
    the dressing mmmmmm! i also made some for our band to eat during practice and they loved it and i invited them to come here!

  19. Julia

    I made this for lunch today. I ate one bowl, and my husband ate the rest (equivalent of about 2.5 bowls). Delicious and filling. I’ll be making this again. Thanks for the great recipt.

I apologize for the inconvenience, but comments are closed. You can share your thoughts on our Facebook page ~ Elise.