This mushroom and spinach garlic noodle recipe is vegan and vegetarian friendly. Best of all, this dish can be prepped ahead of time and enjoyed later!
I could give up plenty of other carbs- potato, bread, even rice. However, I cannot imagine living without noodles! This is a super quick, simple recipe that I make often.
It’s one of those dishes you can throw together on the fly. It’s easy to customize with whatever vegetables or proteins you happen to have on hand. In other words, it’s a wonderful busy weeknight meal.
Quick Vegetarian Meal
This mushroom and spinach garlic noodle dish is vegan and vegetarian friendly. These vegetarian spring rolls and kimchi fried rice are two other vegetarian dishes we have on repeat!
However, if you’d like to include proteins, grilled chicken or sliced steak would be amazing with this. Pressed tofu or marinated tofu is another great option.
As is, these noodles create an umami explosion in your mouth. You get a big punch of savory flavors from thh combination of soy sauce and mushrooms.The sesame oil helps to round out the noodles. And of course, the garlic! The sautéed garlic keeps me asking for seconds and thirds.
Ingredients
This quick and easy recipe uses a handful of staple ingredients. You’ll need noodles (whatever you have!), mushrooms, spinach, and garlic. The sauce is a very simple mixture of soy sauce and sesame oil.
I highly recommended Wu-Mu Dry Noodles (med width). Easily find this brand at 99 Ranch Market, HMart, or Weee! Or, use whatever noodles you happen to already have on hand. Linguine, fettuccine, or spaghetti noodles work just fine.
A variety of mushrooms work well in this quick recipe. I usually have button mushrooms or cremini (baby bella) at all times. Portobella or shiitake are also great flavorful mushrooms to use.
Packaged spinach or baby spinach is great, especially ones that are already pre-washed and cleaned! Other leafy green option include baby kale, baby swiss chard, or baby bok choy.
Serving Suggestions
The great thing about these spinach garlic noodles – you can serve this warm, room temperature, or chilled! That makes these perfect for school box lunches, work desk lunches, or picnics.
Store leftovers in the fridge in an airtight container for up to three days. Enjoy cold or reheat before serving.
To amp up the flavors, try serving these noodles with zhong sauce, Sichuan chili crisp, or Japanese barbecue sauce.
More Easy Noodle Recipes
- Soba Noodles with Shrimp
- Balsamic Ginger Soba Noodles
- Spicy Garlic Shrimp Spaghetti
- Sesame Almond Noodles
Mushroom and Spinach Garlic Noodles
Ingredients
Mushroom and Spinach:
- 16 oz button mushrooms, or variety of your choice, cleaned and sliced
- 2 cloves garlic, minced
- 1 Tablespoon olive oil, or cooking oil of choice
- 1 Tablespoon water
- 1 Tablespoon reduced sodium soy sauce
- 4 handful baby spinach leaves
- kosher salt and black pepper, to taste
Noodles:
- 10 oz noodles of choice, , cooked according to package instructions
- 1 Tablespoon olive oil, or cooking oil of choice
- 5 cloves garlic, minced
- 3 Tablespoons reduced sodium soy sauce
- 1 Tablespoon sesame oil
Instructions
Mushrooms and Spinach:
- Heat olive in a medium size skillet. Once warm, add minced garlic and let cook for 30-45 seconds until fragrant and starting to color.
- Add sliced mushrooms and toss to combine. Pour in water and soy sauce and continue to cook on medium heat until mushrooms have started to shrink down.
- Add spinach in two additions. Cook on medium heat until mushrooms and spinach have cooked down and are tender. Season with salt and pepper to taste. Remove from heat and set aside.
Noodles and Assembly:
- Cook and drain noodles according to package instructions.
- In a large skillet, heat olive oil. Once warm, add minced garlic cloves. Cook for 30-45 seconds until garlic is fragrant and starting color.
- Reduce heat and add soy sauce and sesame oil. Add prepared mushroom and spinach. Toss in cooked noodles. Ensure that the noodles get coated in the sauce.
- Serve warm. Garnish with sesame seeds and red pepper flakes. Season with additional salt and pepper as needed.
Notes
- Recommended mushrooms: white button, cremini (baby bella), portobella, shiitake
- Other leafy greens to use in place of spinach: baby kale, baby swiss chard, baby bok choy
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I just got home from the farmers’ market and got a huge load of spinach; made a big bowl just for me and it’s delicious! I added some ginger too and I would have sprinkled a few Shiitake mushrooms in there but I didn’t have time to do that. Amazing recipe, thank you so much!!
Fantastic and so easy! Will be a go to meal at our house!
Maryanne-just wanted to say: thank you, thank you, thank you!!
This recipe is so easy and so delicious. I went to a local Asian market and bought the same noodles you used, the flavors really do explode in your mouth. I will be making this again and again for my family. Keep up the great work! xoxo Elena
Hi Elena, I’m so happy you and your family liked it! Thanks for visiting my site, I hope you try other recipes :)
I just tried this recipe with my boyfriend. We used linguine noodles, but followed the recipe. It was so delicious and so easy! Definitely going to make again!! Thanks for sharing! :)
Glad you enjoyed it! :)
Beautiful.
Thank you!