Spinach and Mushroom Noodles

Today, we’re making Spinach and Mushroom noodles! This dish takes 10 minutes to come together. It uses vibrantly green spinach and earthy mushrooms, all tossed together to create a healthy dish.

Why Spinach and Mushrooms? Most people have these two ingredients in their fridge, and its easy to add these dishes into your weekly rotation, you can enjoy this dish on busy weeknights alongside a fresh salad with a tangy Italian salad dressing or as an easy lunch-time meal.

This dish is super versatile, which means that 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 fact that the Asiatic sauce that coats both the noodles and the vegetables will create a medley of flavours. This Spinach and Mushroom noodles will become a ‘quick fave’ in your home.

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. You can use that spice for other purposes, such as seasoning fried chips. 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 that is similar to MSG, but without the MSG.

That’s why using mushrooms in this recipe is ideal, as it gives this dish an Asian flair. Onions and Garlic will be caramelized until golden. Now onto the condiments. When it comes to ingredients such as Black bean paste, sesame seed oil, soy sauce, and rice vinegar, these ingredients are incredibly useful in the kitchen.

It can be used in many recipes, and if you’re a massive fan of Asian dishes, then these condiments will provide invaluable flavour to a range of different 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.

That’s it. This recipe is easy to make and full of flavour. If you’ve enjoyed this Spinach and Mushroom Noodle dish, then consider checking out our other noodle dish, which is equally dish, called 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.