Buckwheat noodles with spinach
4 servings
25 minutes
Buckwheat noodles with spinach is a dish embodying the refined simplicity of Japanese cuisine. It combines the earthy flavor of soba buckwheat noodles with the delicate freshness of spinach, enhanced by the tangy notes of soy sauce and wine vinegar. Honey adds a subtle sweetness, while garlic and sesame oil contribute aromatic depth. This dish not only delights the palate but also offers health benefits, as buckwheat noodles are rich in protein and spinach is packed with vitamins and minerals. In Japan, such recipes are often used as a light yet nutritious lunch, especially on hot days when something refreshing is desired. Buckwheat noodles with spinach are easy to prepare, and their balance of flavors makes them an ideal choice for those who appreciate harmony in food.
1
Prepare the noodles according to the instructions on the package (do not boil or cook too long, otherwise the noodles will be sticky).
- Soba noodles: 300 g
2
Place the noodles in a large bowl. While the noodles are still warm, add vinegar, soy sauce, honey, and green onions; mix.
- Wine vinegar: 2 tablespoons
- Soy sauce: 2 tablespoons
- Honey: 2 tablespoons
3
Heat the oil in a pan. Add crushed garlic and cook, turning it, for about 30 seconds.
- Garlic: 1 clove
4
Add spinach and cook for about 3-5 minutes.
- Spinach: 150 g
5
Mix the spinach with the noodle mixture and serve.
- Cloves: to taste
