Soy-Sesame Beef and Mushroom Squiggly Noodles

Jan 22

⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 15 minutes

This is the kind of noodle bowl I lean on when I want something savory and satisfying but still fast. The sauce is glossy and deeply seasoned, the mushrooms soak up all that soy-sesame flavor, and finishing with cilantro and sesame seeds keeps it feeling fresh instead of heavy.

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Squiggly noodles tossed with soy-sesame beef and mushrooms, finished with cilantro and sesame seeds.

The key here is treating the noodles and the stir-fry like two separate jobs that meet at the end. I cook the noodles just to tender, then rinse quickly so they don’t over-soften while you build the sauce. Trader Joe’s Squiggly Noodles are perfect for this because they have bounce and grab onto sauce, but any wide, chewy noodle works. Fresh or vacuum-packed udon, lo mein-style noodles, or even a wide dried wheat noodle are all solid swaps.

For the mushrooms, I like to give them real color in the pan before adding anything wet. That browning is what keeps them meaty and helps the final dish taste like it took longer than it did. The beef goes in next, and once it’s mostly cooked, the sauce can do the rest of the work. If you’ve ever had stir-fry that tastes watery, it’s usually because everything hit the pan at once and steamed instead of seared.

Cilantro and sesame seeds might seem like “just garnish,” but they matter here. The cilantro gives you a clean, herbal lift that cuts through the richness, and sesame seeds add a little crunch and nuttiness in every bite. I also like keeping chili on the optional side so the base stays friendly, and anyone who wants heat can finish their bowl with chili crisp or red pepper flakes.

🍽️ Servings: 4 • 🔥 Calories/Serving: 620 • 💪 Protein/Serving: 30g

Ingredients

2 (7–8 oz) packs Trader Joe’s Squiggly Noodles (or 12 oz wide noodles like udon or lo mein)
8 oz cremini mushrooms, sliced
1 lb flank steak or sirloin, sliced very thin against the grain
2 tbsp neutral oil (avocado, canola, or grapeseed), divided
3 garlic cloves, grated or minced
1 tsp fresh ginger, grated (optional but great)
3 scallions, sliced (optional)

Soy-Sesame Sauce

1/3 cup low-sodium soy sauce
2 tbsp oyster sauce (or 2 tbsp hoisin for a sweeter swap)
1 tbsp rice vinegar
1 tbsp brown sugar or honey
1 tbsp toasted sesame oil
2 tbsp water
1 tsp cornstarch

To Finish

1/2 cup chopped cilantro
1 tbsp sesame seeds
1–2 tsp chili crisp or 1/2 tsp red pepper flakes (optional)

Steps

Step 1

Whisk together the soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, water, and cornstarch until smooth, then set aside.

Step 2

Cook the noodles according to package directions until just tender, then drain and rinse briefly under cool water to stop the cooking.

Step 3

Heat 1 tbsp oil in a large skillet over medium-high heat and cook the mushrooms in a single layer until browned and their moisture cooks off, 5–7 minutes; season lightly with a pinch of salt, then push to the edges of the pan.

Step 4

Add the remaining 1 tbsp oil and sear the beef in the center of the pan, tossing with the mushrooms as it browns, about 2–3 minutes (it’s fine if it finishes cooking in the sauce).

Step 5

Lower the heat to medium, add the garlic and ginger, and stir for 30 seconds until fragrant, then pour in the sauce and simmer until glossy and slightly thickened, about 1 minute.

Step 6

Add the drained noodles and toss until everything is evenly coated; if it feels tight, splash in 1–2 tbsp water to loosen.

Step 7

Off the heat, fold in scallions (if using), then finish each bowl with cilantro, sesame seeds, and chili crisp or red pepper flakes if you want heat.

Make it your own!

🍜 Noodle Swap - Use fresh udon or lo mein for the closest texture, or reach for any wide noodle you like as long as it has some chew.
🥩 Protein Switch - Thin-sliced pork works beautifully, and tofu is a great option too. For tofu, press it well and brown it before the mushrooms so it stays crisp.
🥦 Add a Vegetable - Toss in 2 cups baby spinach at the end to wilt, or add quick-cooking veggies like snap peas or shredded cabbage with the mushrooms.
🌶️ Make It Spicy-Smoky - Add 1 tsp chili crisp to the sauce itself, or finish with extra on top for a warmer, richer heat.