Weekday Vegetarian: Soba Noodles with Wilted Spinach
Kelly Rossiter/CC BY 2.0
I love this time of the year at the farmers' market. On Saturday mornings the fruit vendors have apple slices of different varieties for you to try and they are cold and crisp and utterly delicious. The light is golden and beautiful looking through the yellow, orange and red leaves on the trees surrounding my Thursday market, which is in a park. And of course, you just have to look around and enjoy all of the green leafy produce that won't be available within the next two weeks or so. Once again, I bought more than I should have, but it was hard to pass up a pound of spinach when I know that celeriac and Jerusalem artichokes are going to be the norm for the next couple of months.
This is a very simple, satisfying dish that takes very little effort and time to make. I served it on soba noodles, but you could serve it on fresh Chinese noodles, or even rice as well. I had a bit left over and so next day I chopped up the noodles, added some vegetable broth and some thinly sliced carrots and had a quick soup for lunch.
Soba Noodles with Wilted Spinach
Vegetable or peanut oil
1/2 lb spinach, washed
1/4 cup soy sauce
1 tbsp hoisin sauce
1 tsp mirin
1 tsp sriracha sauce
grated carrot for garnish (optional)
sesame seeds for garnish (optional)
1. In a large skillet add a bit of vegetable or peanut oil, add a splash of sesame oil and heat over a low heat. When it has warmed up, add spinach, in batches if need be and cooked until just wilted. This will only take a few minutes. When the spinach is done, remove from heat and set aside.
2. In the meantime add soy sauce, hoisin sauce, mirin and sriracha sauce to a small bowl and stir to combine.
3. In a large pot of water cook soba noodles according to package, until softened. Drain and add to the pan with the spinach and add some of the sauce. Start with a small amount and keep adding sauce until the noodles and spinach are covered. Serve in bowls and add grated carrot and sesame seeds for garnish.