This mushroom and spinach yakisoba was inspired by a gift from my two oldest and dearest friends: Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of The Week by Isa Chandra Moskowitz. As soon as I saw it I thought of all the bowls of yakisoba that I had scarfed down in San Francisco over the years. For this version I used two of my favorite vegetables, cremini mushrooms and fresh spinach. I added sweet red pepper to give it a little pop of color and flavor. The sauce is shoyu (soy and wheat) and mirin (rice cooking wine) and a little chili sauce. Mixed together with noodles, ginger, garlic and scallions it is a delicious and satisfying dish. I could eat this every day. Once the vegetables are prepped, this goes together pretty quickly.