Food & Cooking Recipes Ingredients Pasta and Grains Spinach and Mushroom Lo Mein By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 3, 2021 Print Share Share Tweet Pin Email Servings: 1 Use rice noodles and swap tamari for soy sauce for a gluten-free version of this nourishing and simple Spinach and Mushroom Lo Mein. Ingredients 2 ounces lo mein noodles 2 teaspoons vegetable oil 1 cup cremini or button mushrooms, trimmed, halved if large 1 scallion, thinly sliced 1 tablespoon minced peeled fresh ginger 1 garlic clove, minced 3 cups tightly packed spinach leaves (4 ounces), torn 2 teaspoons soy sauce 1 teaspoon toasted sesame oil Directions 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. Print