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
Preparation
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.
