Soba noodles are really good and as far as past go, they’re good for you. See, soba noodles are make with buckwheat, instead of just regular white flour, which makes them healthy carbs. They are kind of testy, though, and need to be cooked with care. First, I’ll explain the soba noodle cooking process, then the rest of the recipe.
First, boil a large pot of water. Like, as large as you have. And pretty full of water. Once the water has reached a rolling boil, then sprinkle 8 oz. of soba noodles into the water and reduce heat so the water is at about a simmer. From there, they only need 7 or 8 minutes in the water. If the pot starts to boil over, add a cup of cold water to it. After 7 or 8 minutes, drain the noodles and then rinse them thoroughly with cold water. Set aside.
Now for the sauce and spinach!
2tbsp rice wine vinegar
2 tbsp honey
2 tbsp low sodium soy sauce
1 shallot, finely chopped (I’ve used some red onion when I forgot to buy the shallot, which is always.)
Combine the ingredients and let it sit, refrigerated.
6 cups baby spinach
3 cloves of garlic, finely chopped
1 tbsp toasted sesame oil
2 tbsp EVOO
Pour the olive oil and sesame oil into a large sauce pan at medium heat. Add garlic and sautee until fragrant. Add spinach and cover for 5 to 6 minutes, depending on how wilted you want the spinach to be.
Finally, stir the spinach and sauce into the noodles, and you’re done!
Disclaimer: the noodles in the picture aren’t soba noodles. Soba noodles are kind of grey-ish. So, if you have grey-ish noodles, you’re on the right track. I made mine with regular noodles this time because that’s the kind of noodles that were purchased. Less healthy but still yummy.
With the soba noodles this dish makes 4 servings at 7 Weight Watchers points each.