Soba Noodles with Spinach
7
Points®
Total time: 25 min • Prep: 8 min • Cook: 17 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked soba noodles
8 oz
Rice wine vinegar
2 tbsp(s)
Low sodium soy sauce
2 tbsp(s)
Honey
2 tsp(s)
Uncooked scallions
2 tbsp(s), finely sliced
Fresh spinach
8 cup(s)
Dark sesame oil
1 tsp(s), or toasted sesame oil
Garlic
1 clove(s), large, minced
Instructions
1
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.
2
Wash spinach but do not dry it; set aside.
3
# 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.
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