Ginger-Scallion Noodles with Roasted Mushrooms, Mâche & Black Vinegar
Category
Main Course
Prep
20 minutes
Cook
25 minutes
Style
Chinese-Inspired Fusion
Technique
Roasting
Diet Friendly
Vegan
Daily Recipe: March 08, 2026
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
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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.
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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.
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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.
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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.
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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.
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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.
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Step 7 - 🥬🤲🌡️Gently fold in the mâche at the very end so it softens slightly from the heat but stays fresh and tender.
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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.
Additional
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.