Spinach and Mushroom Lo Mein


Use rice noodles and swap tamari for soy sauce for a gluten-free version of this nourishing and simple Spinach and Mushroom Lo Mein.


  • 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


  1. In a medium pot of boiling water, cook noodles according to package instructions. Drain noodles and place in a bowl of cold water.

  2. In a medium nonstick skillet, heat vegetable oil over medium-high. Add mushrooms and cook, stirring occasionally, until soft, about 4 minutes.

  3. Add scallion, ginger, and garlic and cook until fragrant, 1 to 2 minutes.

  4. 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.

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