Mushroom, Spinach, and Garlic Noodles

I saw this easy mushroom, spinach, and garlic noodles recipe on The Little Epicurean and knew my family would love it.  These easy mushroom & spinach noodles paired nicely with Asian flank steak and the Asian cucumber and carrot slaw I made for dinner recently. We all thought these Asian noodles were tasty and devoured them–my son had seconds.

Mushroom, Spinach, and Garlic Noodles

Ingredients:

• 10 oz spaghetti noodles, or pasta of choice, cooked per instructions, reserving ½ cup of cooking liquid
• 1 tbsp butter or olive oil
• 8 oz cremini mushrooms, sliced
• 4 cups of baby spinach
• 3-4 garlic cloves, to taste, minced
• 3 tbsp soy sauce
• 1 tbsp toasted sesame oil
•  ¼ tsp sriracha sauce, more if desired, to taste
• Sea salt and freshly cracked black pepper, to taste

How to Make Mushroom, Spinach, and Garlic Noodles

Cook the noodles in a large pot of well-salted water according to the package instructions. Drain, reserving ½ cup of the cooking liquid.

Meanwhile, heat the butter or olive oil in a large skillet. 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, a little bit of the reserved water, and sriracha to the skillet 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.