Photo of Soba noodles with spinach by WW

Soba noodles with spinach

Total Time
25 min
8 min
17 min
This Japanese classic can be served hot or cold, making it ideal for any time of day or year. Serve it simple or topped with different vegetable combinations such as stir-fried carrots, red peppers and broccoli for easy variations that won't add time. Ready to serve in just 25 minutes, this dish is a great option for a quick weeknight dinner and brings new flavors to the table. Soba noodles, made from buckwheat, are a wonderful gluten-free pasta with a unique earthy flavor. Use gluten-free soy sauce to make this totally gluten-free. Serve this alongside a crunchy green salad with a light ginger dressing for a wonderful full meal. Add a touch of sriracha hot sauce to bring a spicy kick to the dish.


Uncooked wheat soba noodles

8 oz

Rice wine vinegar

2 Tbsp

Less sodium soy sauce

2 Tbsp


2 tsp


2 Tbsp, finely sliced


8 cup(s)

Cooking spray

1 spray(s)

Dark sesame oil

1 tsp, or toasted sesame oil


1 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.