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Mushroom Spinach Garlic Noodles
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5 from 1 vote

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!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American, Asian
Servings: 4
Author: Maryanne Cabrera

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

Calories: 383kcal | Carbohydrates: 58g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 1144mg | Potassium: 592mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2814IU | Vitamin C: 12mg | Calcium: 47mg | Iron: 2mg