Step 1

Bring a large pot of water to a boil and cook the noodles according to package instructions.

Step 2

In a medium saute pan, add the finely minced garlic, scallions and freshly grated ginger. Saute with the olive oil for 2-3 minutes.

Step 3

Add in the sliced mushrooms and saute for 5 minutes, allowing the mushrooms to wilt slightly.

Step 4

Add in the snow peas, carrot and sliced bell pepper. If you notice anything sticking, add in a splash more oil.

Step 5

Cover the pan and let the vegetables steam for 5 minutes to soften.

Step 6

Remove the lid and add in the soy sauce/tamari, toasted sesame oil, brown sugar and sriracha. Stir well to combine.

Step 7

Combine the veggies with the noodles and combine together to coat the noodles with the sauce. Add in the spinach and chopped green onions and stir well.

Step 8

Let simmer for 5 minutes to absorb all of the flavor and let the spinach wilt. If you can let it sit for longer (about 15 minutes) even better because the noodles will soak up more flavor.

Step 9

Taste and adjust seasonings as desired. I usually add an additional tablespoon of soy sauce because I love it so much, but you can add red pepper flakes, extra sriracha for spice etc.

Step 10

Serve warm and enjoy!