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.
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.
- 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
- Cook the noodles in salted water per instructions. Drain.