Noodles with Mushrooms and Lemon Ginger Dressing
![No Image]()
Noodles with Mushrooms and Lemon Ginger Dressing Cancel reply
Noodles with Mushrooms and Lemon Ginger DressingYour comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
-
![]()
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?
-
![]()
Henny h.
Were your herbs, etc. fresh? Give it another try–add a few spring onions or up your ginger a bit ! I hope you find a way to enjoy–it truly is a delicious recipe !! I am making it tonight with fresh asparagus.
-
-
![]()
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
-
![]()
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… -
![]()
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.
xxxxxyyyyy
-
![]()
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!
-
![]()
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!
xxxxxyyyyy
-
![]()
astrorainfall @ beauty box
I love this vegetarian recipe. So simple for those days when I don’t want to think about what to cook. Sounds like a warm dish to enjoy at the end of the day.
-
![]()
Soyon
I just made this, added some shrimp marinated with the same dressing and it came out great! Definitely a keeper… tx!!!
http://sosopie.wordpress.com/2009/06/18/lemon-ginger-noodles-with-shrimp-and-mushrooms/
-
![]()
Debbie
I enjoyed this recipe.
-
![]()
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!
xxxxxyyyyy
-
![]()
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.
-
![]()
Gourmet Mama
I’m in love with all the ingredients of this recipe. I tried this out and got a wonderful dish as a result. Definitely a keeper!
-
![]()
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 -
![]()
Gourmet Mama
This recipe was a hit at the house hold. It will become a regular in my house.
xxxxxyyyyy
-
![]()
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!
I do not have cayenne…what Asian chili powder can be used? I have the Korean chili powder to make kimchi, would that work? Or red pepper flakes? Thanks for the help!
Hi Jenny, I think either of the ground chilies you have will work in the dressing. Happy cooking!
Very delicious! Love the asian flavours. Will definitely make it again soon. i used spaghetti noodles, bio Enoke mushrooms and added some kale.
xxxxxyyyyy
I have made this many times. It’s one of those dishes that’s as pleasurable as eating dessert. Can’t get enough of it. Sometimes I use Cilantro, sometimes Basil, but the herbs must be fresh. I like to eat it room temperature. I usually use a whole wheat linguine, but any pasta would do.
xxxxxyyyyy
This was delicious! My husband said “it’s a keeper!!” Love the lime, ginger and pepper spicy taste.
xxxxxyyyyy
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.
xxxxxyyyyy