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Thismushroom spinach stir fryis a simple yet delicious Asian-inspired weeknight meal that's ready in under half an hour. It's just amazingly flavourful and so much better than takeout!
If you've been looking for a quick and easy recipe to rustle up on a busy night, this mushroom spinach stir fry will do nicely.
These easy spinach and mushroom noodles are packed with flavour from the soy-garlic sauce and very easily customizable as you can add any other veggies you want.
I made them with spinach noodles, hence the beautiful green colour, but wholewheat noodles are just as good.
Why you'll love this mushroom spinach stir fry
- The soy sauce mix is super flavourful and dare I say addictive.
- It's just perfect to use up all those mushrooms in the fridge.
- You can easily make it your own by adding other veggies or making it extra fiery.
Ingredients and substitutions
Sesame oil— You can use any other kind of vegetable oil here but I like how the flavour of sesame oil pairs with the sauce in this mushroom stir fry.
Garlic and ginger— Freshly chopped garlic and ginger are always best in stir-fries, but if you don't have them, the jarred or frozen stuff would also do.
Red chilli flakes— Add as much as you want to adjust the spiciness level to your liking.
Mushrooms— I used closed cup mushrooms here, but any other type would work. Chestnut mushrooms, shiitake, oyster or a mix of various types are all good options.
Vegetable stock— Make sure your veggie stock is warm when you make the soy sauce mix because you need the cornstarch to dissolve in it.
Cornflour— The purpose of the cornstarch is to thicken the sauce. Dissolve it in the veggie stock before adding the rest of the ingredients.
Soy sauce— I used a mix of light soy sauce and dark soy sauce. Feel free to use any kind of soy sauce you want here. You may also want to add more than indicated in the recipe card.
Shaoxing rice wine— This is the ingredient that will give your sauce that restaurant flavour that's often difficult to replicate at home. You can sub Shaoxing rice wine with dry sherry.
Hoisin sauce— Just like with the soy sauce, feel free to use more hoisin sauce.
Baby spinach— Fresh baby spinach is perfect in this stir fry because it takes just 1-2 minutes to wilt.
How to make mushroom stir fry
Heat the sesame oil over medium heat in a wok or large deep pan, add the garlic, ginger and red chilli flakes and cook for 1 minute.
Add the mushrooms to the pan and cook for 8-10 minutes until they reduce in size considerably and there's little liquid left.
As the mushrooms cook, bring a pot of water to a boil and cook the noodles according to the instructions on the package. It's best to time them, so they're ready right before adding them to the sauce.
Mix the hot vegetable stock, cornflour, light soy sauce, dark soy sauce, Shaoxing rice wine and hoisin sauce in a bowl. Add the mixture to the mushrooms and bring to a simmer.
Lower the heat and add the baby spinach. Cook for 1-2 minutes until wilted, then stir in the cooked noodles. Toss well with a pair of kitchen tongs.
Adjust the seasoning and serve immediately, topped with freshly chopped spring onions and sesame seeds if you like.
Recipe notes and tips
- If you want to make this vegan stir fry gluten-free, use tamari instead of soy sauce (and gluten-free noodles, of course).
- Add some crispy tofu for extra texture and protein.
- Other veggies you can use in this veggie stir fry with noodles include carrots, snap peas, broccoli and bell pepper.
- This mushroom stir fry is best served immediately.
If you liked this mushroom spinach stir fry, you might also like some of my other easy vegan Asian recipes:
- Instant Pot Lo Mein
- Vegan Spicy Miso Pasta
- Vegan Thai Peanut Curry
- Vegan Tofu Massaman Curry
- Tofu Pad See Ew
Don't miss out on any new recipes! Follow Vegan Cocotte onInstagram,FacebookandPinterest.
Yield: 4
Mushroom Spinach Stir Fry
Thismushroom spinach stir fryis a simple yet delicious Asian-inspired weeknight meal that's ready in under half an hour. It's just amazingly flavourful and so much better than takeout!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Ingredients
- 150 g (5.5oz) wholewheat or spinach noodles
- 1 tablespoon sesame oil
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped or grated
- ½ teaspoon red chilli flakes
- 650 g ( 1 ½ lb) mushrooms, sliced
- 100 ml (½ cup) vegetable stock, hot
- 1 tablespoon cornflour
- 4 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon Shaoxing rice wine
- 2 tablespoons hoisin sauce
- 100 g (3.5 oz) baby spinach
Instructions
- Heat the sesame oil over medium heat in a wok or large deep pan, add the garlic, ginger and red chilli flakes and cook for 1 minute.
- Add the mushrooms to the pan and cook for 8-10 minutes until they reduce in size considerably and there’s little liquid left.
- As the mushrooms cook, bring a pot of water to a boil and cook the noodles according to the instructions on the package. It’s best to time them so they’re ready right before adding them to the sauce.
- Mix the hot vegetable stock, cornflour, light soy sauce, dark soy sauce, Shaoxing rice wine and hoisin sauce in a bowl. Add the mixture to the mushrooms and bring to a simmer.
- Lower the heat and add the baby spinach. Cook for 1-2 minutes until wilted, then stir in the cooked noodles. Toss well with a pair of kitchen tongs.
- Adjust the seasoning and serve immediately, topped with freshly chopped spring onions and sesame seeds if you like.
Nutrition Information:
Yield:
4Serving Size:
1
Amount Per Serving:Calories: 181Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 753mgCarbohydrates: 27gFiber: 5gSugar: 7gProtein: 9g
Nutritional information is an estimate provided by an online nutrition calculator.
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