Use rice noodles and swap tamari for soy sauce for a gluten-free version of this nourishing and simple Spinach and Mushroom Lo Mein.
In a medium pot of boiling water, cook noodles according to package instructions. Drain noodles and place in a bowl of cold water.
In a medium nonstick skillet, heat vegetable oil over medium-high. Add mushrooms and cook, stirring occasionally, until soft, about 4 minutes.
Add scallion, ginger, and garlic and cook until fragrant, 1 to 2 minutes.
Drain noodles and add to skillet along with spinach. Toss until spinach wilts and noodles are warmed through. Add soy sauce and sesame oil and toss to combine.