One pot to rule them all!!
Table of contents
About this recipe
I made this one-pot mushroom noodle dish because I wanted a warm, cozy meal that wouldn’t make my stomach plot revenge. It’s fuss-free (one pot, minimal chopping, zero drama), packed with gut-friendly ingredients like mushrooms, spinach, and low-FODMAP swaps, and perfect for anyone who craves comfort food without the bloat or complicated cleanup.
Ingredient Notes & Substitutes
Firm tofu – Adds hearty texture and protein; sub chickpeas if you’re soy-free.
Red bell pepper – Brings a pop of sweetness and color.
Dry red lentils – Fast-cooking and easy to digest; the MVP for lazy weeknights.
Tomato paste – Deepens the flavor base without overpowering.
Tomato sauce (passata) – Gives a silky, saucy finish.
Hot water – Helps lentils cook evenly.
Spinach – Wilts down into nutrient-rich green goodness; kale works too.
Silken tofu – Optional but adds creamy richness and bonus protein.
Carrot & radishes – Optional veg to bulk it up; grated for faster cooking.
Recipe card with notes
One-Pot Mushroom Rice Noodles
Equipment
- Deep skillet or wide pot
- Knife
- Cutting board
Ingredients
- 500 g mushrooms (mix of champignon, portobello, oyster, king oyster, chanterelle)
- 300 g rice noodles
- 2 tbsp low sodium soy sauce
- 1 tbsp miso paste
- 2 handfuls spinach (fresh or frozen)
- 1 cup coconut milk or vegan cooking cream
- 1 tsp mushroom powder (optional)
- 1 tbsp dry oregano
- 1 tbsp dry basil or thyme
- 1 tsp sweet paprika or smoked paprika
- ¼ cup nutritional yeast
- 3 cups hot water
- 1-2 tbsp olive oil
- nutritional yeast
- chili flakes
- walnuts
- fresh parsley
- scallions
Instructions
- Prep mushrooms – Cut mushrooms into medium chunks (leave them big if you like them meaty).
- Sauté mushrooms – Heat olive oil in a deep skillet. Add mushrooms in stages—start with the firm ones like champignons—and brown them lightly.
- Add flavor – Stir in spices and miso paste, coating the mushrooms well.
- Cook noodles – Add rice noodles, followed by hot water (just enough to barely cover or sit 1 cm / 0.5" above). Cover with a lid.
- Prep greens – While it simmers, chop spinach if using fresh.
- Stir and steam – Open lid, gently mix noodles, and re-cover. Repeat until noodles are just softened, about 8 minutes total.
- Finish it up – Pour in coconut milk and stir through. Mix in spinach last so it stays vibrant and fresh.
- Serve – Plate hot and top with nutritional yeast, chili flakes, walnuts (if using), fresh parsley, or scallions.
Video
Notes
- Don’t overcook the noodles. Add coconut milk and spinach once they’re just tender.
- For IBS: skip onion/garlic; all ingredients listed are safe in moderate amounts. Swap coconut milk with oat cream if sensitive to fats.
- For gluten-free: use tamari or coconut aminos instead of soy sauce.
- Nut-free: skip walnuts (toppings) or replace with sunflower seeds for crunch.
- Stores well in fridge for up to 3 days. Reheat gently with a splash of water or plant milk.
