Spinach and Mushroom Noodles

These spinach and mushroom noodles take ten minutes from start to finish. They’re the kind of noodles I make when I want something quick but don’t want to settle for a plain bowl of instant noodles. The black bean sauce adds big flavor without a long list of ingredients.

Cook the mushrooms with onion and garlic until they start to turn golden, then add the spinach and noodles. Add a mixture of black bean paste, soy sauce, sesame oil, and rice vinegar at the end to coat everything in a rich, savory sauce.

I usually use whatever mushrooms I have in the fridge. Brown mushrooms are particularly good because they have a deeper flavor, but white button mushrooms, shiitake, and oyster mushrooms work just as well. You can also swap the spinach for another leafy green if you have it.

Why You’ll Love These Spinach and Mushroom Noodles

This straightforward recipe needs minimal prep. The vegetables take only a few minutes to cook, and you can mix the sauce while the noodles boil.

The mushrooms give the noodles an earthy flavor, while the onion and garlic add a little sweetness as they cook. The black bean paste adds a deeper savory taste, while soy sauce adds saltiness and rice vinegar cuts through the richness.

Sesame oil finishes it off with a nutty flavor. It’s also an easy recipe to adapt to what is in the kitchen. Use different mushrooms, add more spinach, or throw in another leafy green. There’s plenty of room to make it your own.

The Best Mushrooms for Spinach and Mushroom Noodles

Almost any fresh mushroom will work here. White button mushrooms have a mild flavor and are easy to find. Brown mushrooms are a little more earthy and are my preferred choice for these noodles. Shiitake mushrooms have a stronger savory flavor and work particularly well with the black bean sauce.

Oyster mushrooms are softer and cook quickly, while chanterelles work well when they’re available. Whatever mushrooms you choose, slice them fairly thinly. They cook faster that way and still retain some texture instead of becoming too soft.

What Greens Can I Use Instead of Spinach?

Spinach is probably the easiest choice because it wilts in seconds, but it isn’t the only option. You can use Swiss chard, kale, collard greens, rocket, or arugula. Keep in mind that tougher greens such as kale and collard greens need a little more cooking time than spinach.

Ingredients

Instant Noodles, Mushrooms, Garlic Cloves, Onion, Spinach, Black Bean paste, Sesame seed oil, Soy Sauce, Sugar, Paprika powder, Rice Vinegar.

Brown mushrooms have a more earthy flavor, but all mushrooms carry a naturally umami taste similar to MSG—without the additives. This makes a meal prepared with mushrooms healthier than store-bought noodles. Using mushrooms in this recipe is perfect, as they contribute an Asian flair to the dish. Onions and garlic are caramelized until golden to enhance the depth of flavor.

Now, let’s discuss the condiments. If you haven’t been making Asian food recently, the variety of new ingredients may seem overwhelming. However, these are not just condiments; they are investments. With these sauces and pastes, you can create a wide range of dishes, and they have a long shelf life.

These condiments can be used in many recipes, and if you’re a fan of Asian cuisine and eager to try new flavors, they will significantly enhance your cooking. You can find all of these condiments online or at Asian supermarkets. Look for brands like Lee Kum Kee or other reputable Korean brands for the best results.

Instructions

Chop the onion into small cubes and mince the garlic. Rinse the mushrooms and spinach, then slice the mushrooms and roughly chop the spinach. Sauté the mushrooms and onion in a wok. Set the wok on medium-low heat and add cooking oil. Add the garlic, onion, and mushrooms to the wok. Cook for three to four minutes, stirring occasionally for even cooking.

When the vegetables are done, turn off the heat. Cook the noodles for about three minutes. Once cooked, remove the noodles from the water and save some pasta water to prevent overcooking. In a small bowl, mix together black bean paste, sesame oil, soy sauce, sugar, paprika, and rice vinegar for the sauce. Set it aside. Turn the wok back on to low heat. Add the sauce to the wok and stir well to coat the vegetables. Then, add the spinach and the noodles.

Use tongs or a long chopstick to coat the noodles with the sauce for about one minute. Be careful not to overcook the noodles so the spinach stays vibrant. Garnish with sesame seeds or chili flakes and serve right away. This recipe is easy to make and full of flavor. If you enjoyed this Spinach and Mushroom Noodles dish, check out the equally delicious Soy Sauce Noodle.

What to serve with Spinach and Mushroom Noodles?

Anything that balances the richness of the black bean sauce, such as pickles or salads, will pair well with this dish. Examples include a Light green salad or Rocket and red pepper salad with vinaigrette or kimchi, sauerkraut, and pickled onions. 

How to store and reheat Spinach and Mushroom Noodles?

It is best to eat the noodles while they’re fresh. If you have leftovers, you can store them in the fridge for the next day. The noodles can stay in the refrigerator for up to three days, but the flavor starts to lessen after two days. To store the spinach and mushroom noodles, let them cool to room temperature first. Reheating the noodles is easy and quick. If you’re using a stovetop, put the noodles in a pan on medium-low heat. Toss them for two to three minutes to heat them up thoroughly.

A Quick Weeknight Noodle Recipe

This recipe is simple, which is part of its appeal. A few minutes in the wok, a quick sauce and a packet of noodles are enough to make a satisfying dinner.

The mushrooms, spinach, onion and garlic give the noodles plenty of flavor, while the black bean sauce brings everything together. If you have the ingredients in the cupboard, it’s an easy meal to make when you don’t have much time to cook.k, Flavorful Weeknight Noodle Recipe

These spinach and mushroom noodles prove that a quick meal doesn’t have to be boring. With earthy mushrooms, fresh spinach, caramelized onion and garlic, and a rich black bean sauce, you can create a deeply flavorful bowl of noodles in less than ten minutes.