Stir-Fried Soba Noodles with Shiitake and Spinach
Earthy shiitake mushrooms and vibrant spinach tossed with nutty buckwheat soba noodles in a savory soy-ginger sauce for a quick and popular Asian stir-fry. This asian-inspired pasta (vegetarian) ready in about 25 minutes pairs dry soba noodles, olive oil, fresh shiitake mushrooms, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, 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.
Ingredients
- 8 oz dry soba noodles
- 2 tbsp olive oil
- 1 cup fresh shiitake mushrooms, sliced
- 2 cloves garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 4 cups baby spinach leaves
- 3 tbsp low sodium soy sauce
- 1 tbsp sesame oil
- 2 green onions, chopped
- 1/4 tsp red pepper flakes
- 1 tbsp sesame seeds
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 8 oz dry soba noodles and cook for 5 minutes until just tender but firm. Drain and rinse under cold water to stop cooking, then set aside.
- Step 2: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat. Add 1 cup sliced fresh shiitake mushrooms and sauté for 4 minutes until softened and lightly browned.
- Step 3: Add 2 minced garlic cloves and 1 tbsp minced fresh ginger to the pan, stirring for 30 seconds until fragrant.
- Step 4: Add 4 cups baby spinach leaves and cook, stirring, for 2 minutes until wilted.
- Step 5: Toss in the cooked soba noodles, 3 tbsp low sodium soy sauce, 1 tbsp sesame oil, and 1/4 tsp red pepper flakes. Stir-fry for 2 minutes until noodles are heated through and sauce coats evenly.
- Step 6: Remove from heat and sprinkle with 2 chopped green onions and 1 tbsp toasted sesame seeds before serving.
Equipment for this recipe
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Frequently asked questions
How long does Stir-Fried Soba Noodles with Shiitake and Spinach take to make?
Total time is about 25 minutes (10 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 Soba Noodles with Shiitake 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 dry soba noodles from drying out.
Can I substitute ingredients in Stir-Fried Soba Noodles with Shiitake 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 Soba Noodles with Shiitake and Spinach for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Soba Noodles with Shiitake 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.
