Mushroom and Spinach Garlic Noodles
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!
Servings: 4
Ingredients
Mushroom and Spinach:
- 1 pound button mushrooms, cleaned and sliced
- 2 garlic cloves, minced
- 1 Tablespoon olive oil
- 1 Tablespoon water
- 1 Tablespoon reduced sodium soy sauce
- 4 handful spinach leaves, rinsed clean
- kosher salt and black pepper, to taste
Noodles:
- 10 oz noodles of choice, cooked according to package instructions
- 1 Tablespoon olive oil
- 5 garlic cloves, minced
- 3 Tablespoons 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.