Soba Noodles with Spinach
A Japanese classic that can be served hot or cold and topped with different vegetable combinations such as stir-fried carrots and broccoli, or snap peas.
Uncooked soba noodles
Rice wine vinegar
Low sodium soy sauce
2 tbsp(s), finely sliced
Dark sesame oil
1 tsp(s), or toasted sesame oil
1 large clove(s), minced
- Cook noodles according to package directions (do not boil or overcook, or noodles will be gummy). Drain and place in a large bowl. While noodles are still warm, add vinegar, soy sauce, honey and scallions; toss well to coat.
- Wash spinach but do not dry it; set aside.
- # Coat a large nonstick skillet or pot with cooking spray; add oil and place over medium-high heat. When oil is hot, add garlic; cook, stirring until fragrant, about 30 seconds. Add spinach to pan; cover and cook until spinach wilts, about 3 to 5 minutes. Toss spinach with noodle mixture and serve. Yields about 1 cup per serving.