There may be a lot of noodles with spinach recipes out there, but this Asian spin on a favorite is really amazing and easy to make. Toasted sesame oil, a rich dark brown in color, is used as a flavoring. Plus, it’s loaded with wonderful SuperFoods.
1 pound noodles (use buckwheat soba or dark rice noodles)
1 tablespoon extra virgin olive oil
3 garlic cloves, minced
1 medium leek, halved and sliced, white and green parts
1-inch piece fresh ginger, peeled and minced, optional
3 small zucchini, halved lengthwise and cut into 1/2-inch-thick slices
2 tablespoons low-sodium soy sauce
2/3 cup brewed green tea
1 cup fresh or frozen green soybeans, shelled, or green peas
4 cups fresh baby spinach
1 medium lemon, zest and juice
2 teaspoons toasted sesame oil
2 tablespoons sesame seeds
Bring a large pot of water to a boil for the noodles. Note that Asian noodles usually have a higher salt content than Italian pasta, so salt the water accordingly; they also cook much faster than pasta.
While the noodles are cooking, heat the extra virgin olive oil in a large skillet. Add the garlic and saute for a minute, then add the leek and saute until softened and bright green, about a minute.
Add the ginger, if using, and the zucchini and saute until the zucchini is almost tender, about 3 minutes. Add the soy sauce, brewed tea, and soybeans, and bring to a low boil. Add the spinach, lemon juice and zest, toasted sesame oil, and sesame seeds, and stir once.
Serve over drained hot noodles.