So I made this easy noodle bowl that is perfect for no-time-to-make-dinner, almost-wanted-takeout-night. Indeed, it is simple home-cooked fare, without the high-in-sodium, high-in-grease burden for late night dinner.
Easy Spinach and Mushroom Noodles 菠菜香菇面
Ingredients:
4 cloves garlic, thinly sliced or minced
10 baby shiitake mushrooms, or 3-4 regular shiitake thinly sliced. Use any mushroom variety
1 lion mane mushroom (optional item), thinly sliced. Use as additional mushrooms topping (see recipe: Pan-Fried Lion Mane Mushroom)
4oz organic baby spinach
1 pack GreeNoodles (noodles made from Moroheiya).
Directions: Saute half the garlic and baby shiitake mushrooms. for 6-8 minutes, till mushrooms are tender and cooked. Set aside. Use any mushroom variety or use additional mushrooms topping (see recipe: Pan-Fried Lion Mane Mushroom). In the same pan/pot, saute remaining half of garlic, add baby spinach, cook for 1-2 mins, then set aside. While cooking the mushrooms and spinach, start cooking the noodles then drain. Top the mushrooms and spinach on the noodles. Slurp away!
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Tag: mushroom noodles, lion mane mushrooms
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