Spinach Mushroom Noodle Bowl
A cozy bowl of noodles topped with wilted spinach, savory shiitake mushrooms, and golden scrambled eggs. Ready in under 30 minutes for a simple weeknight dinner.
Story
This comforting homestyle dish comes together quickly when you have everything prepped ahead of time. The trick is to cook each component separately, then bring them together in one flavorful pan.
Ingredients
wheat noodles
200g
baby spinach
2 cups
shiitake mushrooms
4-5 caps, sliced
large eggs
2
vegetable oil
2 tbsp
soy sauce
2 tbsp
garlic
2 cloves, minced
fresh ginger
1 inch, minced
salt
to taste
Instructions
1
Prepare your ingredients
Rinse the spinach and let it drain well. Slice the mushrooms into thin strips. Crack the eggs into a bowl, add a pinch of salt, and beat until blended.
2
Blanch spinach and scramble eggs
Boil a pot of water. Add spinach and cook for about 30 seconds until wilted, then drain and set aside. In a skillet, heat a splash of oil and scramble the eggs until just set. Remove and set aside.
3
Cook the noodles
Using the same boiling water, cook the noodles according to package instructions until tender. Drain and set aside.
4
Build aromatic base
Heat oil in a wok or large pan over medium-high heat. Add garlic and ginger, stir for 30 seconds until fragrant. Add the mushrooms and cook 2-3 minutes until softened.
5
Combine and serve
Add the cooked noodles to the pan with the mushrooms. Pour in soy sauce and a splash of water, then toss everything together. Gently fold in the spinach and scrambled eggs. Season with salt to taste and serve hot.
