Soba Noodles with Spinach
- Total Time
- 0:25
- Prep
- 0:08
- Cook
- 0:17
- 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.
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uncooked soba noodles8 oz
-
rice wine vinegar2 Tbsp
-
low sodium soy sauce2 Tbsp
-
honey2 tsp
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uncooked scallion(s)2 Tbsp, finely sliced
-
fresh spinach8 cup(s)
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cooking spray1 spray(s)
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dark sesame oil1 tsp, or toasted sesame oil
-
garlic clove(s)1 medium 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.