Soba Noodles with Spinach
- Total Time
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 noodles8 oz
rice wine vinegar2 Tbsp
low sodium soy sauce2 Tbsp
uncooked scallion(s)2 Tbsp, finely sliced
fresh spinach8 cup(s)
cooking spray1 spray(s)
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.