From above, a shallow bowl of glossy tan noodles twirled into loose nests, topped with bronzed roasted mushrooms, emerald mâche leaves, fine ribbons of scallion, black sesame, and a glistening spoonful of ruby chili oil, with lime wedges and specks of toasted sesame scattered artfully around the rim.

Ginger-Scallion Noodles with Roasted Mushrooms, Mâche & Black Vinegar

Name: Ginger-Scallion Noodles with Roasted Mushrooms, Mâche & Black Vinegar
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 packed cups mâche washed and thoroughly dried; 12 oz fresh wheat noodles or thick lo mein noodles; 1 lb mixed mushrooms (shiitake, oyster, or cremini) torn or sliced; 8 scallions thinly sliced, whites and greens separated; 2 tbsp fresh ginger finely minced; 4 cloves garlic finely minced; 1/2 cup cilantro tender leaves and small stems; 1 lime cut into wedges for serving; 1/4 cup soy sauce; 3 tbsp Chinkiang black vinegar; 2 tbsp tahini or Chinese sesame paste; 2 to 3 tbsp chili crisp or chili oil plus more for serving; 2 tsp maple syrup; 2 tbsp toasted sesame seeds; 1 tsp black sesame seeds; 2 tbsp neutral oil; 2 tsp toasted sesame oil; 1 tsp kosher salt plus more to taste

Silky noodles, roasted mushrooms, mâche, black vinegar brilliance.

Category Main Course

Prep 20 minutes

Cook 25 minutes

Style Chinese

Technique Roasting

Diet Friendly Vegan

Daily recipe · March 08, 2026

A little about this dish

This pasta leans into cool, damp weather with glossy wheat noodles, ginger-scallion aromatics, earthy mushrooms, and a warm sesame-soy dressing, then surprises with fresh mâche folded in at the end for a tender, nutty lift. A spoonful of black vinegar keeps it bright, while crisp chili oil and toasted sesame make it deeply savory, elegant, and anything but predictable.

Ingredients (for 4)

Mâche — 4 packed cups — washed and thoroughly dried
Fresh wheat noodles or thick lo mein noodles — 12 oz
Mixed mushrooms (shiitake, oyster, or cremini) — 1 lb — torn or sliced
Scallions — 8 — thinly sliced, whites and greens separated
Fresh ginger — 2 tbsp — finely minced
Garlic — 4 cloves — finely minced
Cilantro — 1/2 cup — tender leaves and small stems
Lime — 1 — cut into wedges for serving
Soy sauce — 1/4 cup
Chinkiang black vinegar — 3 tbsp
Tahini or chinese sesame paste — 2 tbsp
Chili crisp or chili oil — 2 to 3 tbsp — plus more for serving
Maple syrup — 2 tsp
Toasted sesame seeds — 2 tbsp
Black sesame seeds — 1 tsp
Neutral oil — 2 tbsp
Toasted sesame oil — 2 tsp
Kosher salt — 1 tsp — plus more to taste

Preparation

Step 1 — 🍄🔥🧂

Heat the oven to 425°F (220°C). Toss the mixed mushrooms with 2 tbsp neutral oil and 1/2 tsp kosher salt on a sheet pan. Roast for 18 to 22 minutes, tossing once, until browned and slightly crisp at the edges.
Step 2 — 🥣🥢✨

In a large bowl, whisk together the soy sauce, Chinkiang black vinegar, tahini or Chinese sesame paste, 2 tbsp chili crisp or chili oil, maple syrup, toasted sesame oil, and 2 to 3 tbsp hot water until smooth.
Step 3 — 🧄🫚🌿

In a small skillet over medium heat, cook the scallion whites, ginger, and garlic for 60 to 90 seconds until fragrant but not browned. Stir this mixture into the dressing.
Step 4 — 🍜💧⏲️

Bring a large pot of salted water to a boil. Cook the fresh wheat noodles until just tender according to the package directions. Reserve 1 cup of noodle water, then drain.
Step 5 — 🥢🥣💫

Add the hot drained noodles to the bowl with the dressing and toss well. Add a splash or two of reserved noodle water if needed to make the sauce silky and clingy.
Step 6 — 🍄🌿👅

Fold in most of the roasted mushrooms, most of the scallion greens, and the cilantro. Taste and adjust with more soy sauce, black vinegar, chili oil, or kosher salt if needed.
Step 7 — 🥬🤲🌡️

Gently fold in the mâche at the very end so it softens slightly from the heat but stays fresh and tender.
Step 8 — 🍋🌶️🍽️

Serve the noodles in bowls or on a platter. Top with the remaining mushrooms, scallion greens, toasted sesame seeds, and black sesame seeds. Add extra chili oil if you like and serve with lime wedges.

A final fox tip

To make it gluten-free, use rice noodles and tamari. For extra protein, add crispy tofu or seared king oyster mushrooms. Mâche is especially lovely here because its delicate, buttery leaves echo the richness of sesame without competing with the ginger and black vinegar.