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Get ready to embark on a flavourful journey, Today we are making Spinach & Mushroom Noodles. This dish is a delightful union of mushrooms and spinach.

Why Spinach & Mushrooms? Most people have all of these ingredients in their fridge, and it takes less than ten minutes to put together. You can enjoy this dish on weeknights alongside a Red Pepper and Cucumber salad or as an easy lunch-time meal.

You can use any type of mushroom, ranging from; White Button, brown mushrooms, chanterelles, Shitake mushrooms, and oyster mushrooms. The spinach can be swapped out for Swiss chard, Arugula, Rocket, Kale or Collard greens. What makes this dish exciting is the sauce that coats the noodles; the combination of flavours works so well together that it’s hard to imagine going back to store-bought noodles.

Ingredients

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

Instant noodles are commonly found in the supermarket. You can use any brand that is available to you. In this recipe, we’re not using the spices that come in the noodle packet. Choose any type of mushroom that you like; white button mushrooms are sturdy and will absorb the flavors of the sauce well.

Whilst brown mushrooms have a more earthy taste. All mushrooms have a naturally umami flavour similar to MSG, but without the MSG, so this meal is much healthier than store-bought noodles. That’s why using mushrooms in this recipe is ideal, as it adds an Asian flair to the dish. Onions and Garlic are caramelized until golden.

Now onto the condiments. If you haven’t been making Asian food in the past, it might seem like a lot of new ingredients to purchase; these are not just condiments, they are investments. You can make a ton of different dishes with these sauces and pastes. They also last a long time.

It can be used in many recipes, and if you’re a massive fan of Asian dishes and willing to try new things, these condiments will add invaluable flavour to a range of dishes. All of these condiments can be purchased online or in Asian Supermarkets. Choose from brands such as Lee Kum Kee or Korean brands for the best results.

Instructions

Cut 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 vegetables (excluding spinach).

Bring the wok to medium-low heat and add the cooking oil. Add the garlic, onion, and mushrooms to the wok and cook for three to four minutes. Stir the vegetables occasionally to ensure even cooking.

When you have finished sautéing the vegetables, switch off the heat for the wok. Begin cooking the noodles; this will take approximately three minutes. Remove the noodles from the water, reserve some pasta water, to prevent the noodles from overcooking.

Prepare a small bowl to blend the flavourful sauce. Add black bean paste, sesame seed oil, soy sauce, sugar, paprika powder, and rice vinegar. Mix the sauce ingredients and set them aside. Turn the wok temperature to low heat. Add the sauce mixture to the wok and thoroughly stir everything to coat the vegetables with the sauce. Add the spinach, and then add the noodles to the wok.

Use a tong or a long chopstick to coat the noodles with the black bean paste sauce. This step should take no longer than one minute, avoid overcooking the noodles in this step in order to preserve the vibrant colour of the spinach. Garnish with sesame seeds or chili flakes and serve immediately.

There you go. This recipe is easy to make and full of flavour. If you’ve enjoyed this Spinach and Mushroom Noodle dish, consider checking out our other noodle dish, 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; however, if there are leftovers, they can be stored in the fridge to enjoy the next day. Although the noodles can be stored in the refrigerator for up to three days, the flavour begins to reduce after two day in the fridge. To store the spinach and mushroom noodles in the fridge, they must be cooled down to room temperature. Then, transfer the noodles into an airtight container to keep in the refrigerator.

Reheating the noodles is quite simple and very quick, whether using the stovetop or microwave. Transfer the noodles to a pan and set the temperature to medium-low heat. Continuously toss the noodles for two to three minutes to thoroughly reheat the noodles. If you are using the microwave, transfer the noodles to a plate, cover it with a microwave-safe lid, and cook for two minutes, then in thirty-second intervals to reheat the noodles. Freezing the spinach and mushroom noodles is not recommended.