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Mushroom, Spinach, and Garlic Noodles

Mushroom, Spinach, and Garlic Noodles

I saw this recipe on The Little Epicurean and knew my family would love these noodles. It looked like a perfect side dish to serve with the Chicken Lettuce Wraps and the Asian Cucumber and Carrot Slaw I made for dinner recently. It was a quick recipe to make and full of flavor. I think the soy sauce and sesame oil gave these noodles an extra punch of flavor. We all thought they were tasty and devoured them. My son especially loved these noodles.

Mushroom, Spinach, and Garlic Noodles

How to Make Mushroom, Spinach, and Garlic Noodles

Cook the noodles in salted water per instructions. Drain.

While the noodles are cooking, heat the olive oil in a large sauté pan. Add the mushrooms and cook, stirring occasionally, for 4-5 minutes, or until golden brown. Add the spinach and minced garlic and cook, stirring constantly, for 1 minute. Add the soy sauce, sesame oil, water, and sriracha to the pan and mix well. Add the drained noodles and toss to coat evenly. Taste, season with sea salt, freshly cracked pepper, and olive oil, if needed. Serve with additional sriracha on the side, if desired. Enjoy.

Mushroom, Spinach, and Garlic Noodles

 

Mushroom, Spinach, and Garlic Noodles

Mushroom, Spinach, and Garlic Noodles

Servings: 4 -6

Ingredients

  • 10 oz noodles of choice cooked per instructions
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms sliced
  • 4 cups of baby spinach
  • 3-4 garlic cloves minced
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp water
  • ¼ tsp sriracha sauce more if desired, to taste
  • Sea salt and black pepper to taste

Instructions

  • Cook the noodles in salted water per instructions. Drain.
  • While the noodles are cooking, heat the olive oil in a large sauté pan. Add the mushrooms and cook, stirring occasionally, for 4-5 minutes, or until golden brown. Add the spinach and minced garlic and cook, stirring constantly, for 1 minute. Add the soy sauce, sesame oil, water, and sriracha to the pan and mix well. Add the drained noodles and toss to coat evenly. Taste, season with sea salt, freshly cracked pepper, and olive oil, if needed. Serve with additional sriracha on the side, if desired. Enjoy.
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11 Comments

  1. This does look like a great side; I hope you had enough extra for lunch the next day. And I have no idea what ads the first commenter is talking about. All I see are your links to different kinds of food, and your awards.