Stir-Fried Glass Noodles with Mushrooms and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A savory Asian-inspired stir-fry featuring translucent glass noodles, earthy mushrooms, and fresh spinach tossed in a fragrant garlic soy sauce. This asian-inspired stir fry (vegetarian) ready in about 35 minutes pairs glass noodles, shiitake mushrooms, sliced, fresh spinach leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 2 Asian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 100 g glass noodles in 2 cups warm water for 15 minutes until softened, then drain and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, then add 3 minced garlic cloves and 1 tsp grated fresh ginger, sautéing for 30 seconds until fragrant but not browned.
  3. Step 3: Add 150 g sliced shiitake mushrooms to the pan and stir-fry for 4-5 minutes until they release their moisture and begin to brown at the edges.
  4. Step 4: Toss in the drained glass noodles and 100 g fresh spinach leaves, stir-frying for 2-3 minutes until the spinach wilts and noodles are heated through.
  5. Step 5: Pour in 3 tbsp soy sauce, 1 tbsp sesame oil, and sprinkle 1/4 tsp crushed red pepper flakes; stir well to coat everything evenly, cooking for another 1-2 minutes until the sauce thickens slightly and clings to the noodles.
  6. Step 6: Remove from heat and garnish with 2 sliced green onions, stirring them through just before serving to add a fresh bite.

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Frequently asked questions

How long does Stir-Fried Glass Noodles with Mushrooms and Spinach take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Glass Noodles with Mushrooms and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep glass noodles from drying out.

Can I substitute ingredients in Stir-Fried Glass Noodles with Mushrooms and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Glass Noodles with Mushrooms and Spinach for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Stir-Fried Glass Noodles with Mushrooms and Spinach vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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