Soba Noodles with Spinach

Total Time
25 min
8 min
17 min
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

8 oz

rice wine vinegar

2 Tbsp

low sodium soy sauce

2 Tbsp


2 tsp

uncooked scallion(s)

2 Tbsp, finely sliced

fresh spinach

8 cup(s)

cooking spray

1 spray(s)

dark sesame oil

1 tsp, or toasted sesame oil

garlic clove(s)

1 medium clove(s), minced


  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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