Spinach Garlic Noodles with Soy Sesame Sauce
Make quick spinach garlic noodles with supermarket noodles, baby spinach, garlic, soy sauce, rice vinegar, sesame oil, and chili crisp options.
noodles: 250 g / 9 oz wheat noodles, spaghetti, or linguine.
chili crisp: Optional, to serve (optional).
Boil noodles until just tender. Reserve a small cup of cooking water, then drain.
Warm neutral oil in a skillet and cook garlic gently until fragrant, not browned.
Add spinach and toss until it collapses but still looks green.
Add noodles, soy sauce, rice vinegar, sesame oil, and a splash of noodle water. Toss until glossy.
Baby spinach is fastest because it does not need chopping.
Chinese wheat noodles, ramen noodles, spaghetti, or linguine all work for this beginner version.
Use low-sodium soy sauce if you prefer a lighter noodle bowl.
Use bok choy, cabbage, kale, or frozen spinach instead of fresh spinach.
Use tamari instead of soy sauce if you need a gluten-free version and choose compatible noodles.
Add tofu, egg, chicken, or mushrooms if you want more protein.
Noodles: Chinese wheat noodles, Ramen noodles, Spaghetti or linguine. Cook until just tender and reserve some cooking water so the sauce can loosen and coat evenly.
Spinach: Baby spinach, Chopped bok choy, Shredded cabbage. Frozen spinach works if thawed and squeezed dry before adding.
Garlic soy sauce: Soy sauce plus sesame oil, Tamari plus sesame oil, Soy sauce plus chili crisp. Use low-sodium soy sauce or add more noodle water if the bowl tastes too salty.
Can I use spaghetti for spinach garlic noodles?
Yes. Spaghetti and linguine work well when Chinese wheat noodles are unavailable.
Can spinach garlic noodles be made ahead?
They are best fresh, but leftovers can be reheated with a splash of water to loosen the sauce.
Add browned tofu, a fried egg, shredded chicken, shrimp, or mushrooms depending on what you have.