One thing I hear often from readers is a request for quick, simple meals. While it’s sometimes nice to pull out all the stops, easy meals that can be thrown together quickly are essential for daily cooking. This noodle bowl is my go-to lunch/dinner for one recipe. It’s a variation on the brown rice noodle bowl I posted a couple years ago but this version limits the amount of cooking (only the noodles) and relies on the hot noodles to help soften the spinach slightly.
There are a few things you could change up, like adding steamed broccoli. These spinach soba noodles are wonderful cold and the sauce sticks well to the noodles. Try playing around with the peanut sauce as well. Some days I’ll add an extra large scoop of ginger while other days it’s an extra pour of soy sauce. Really, this bowl is more free style than exact recipe. These spinach soba noodles come together for a meal in about 15 minutes (or less, depending on how fast you move in the kitchen!). Print
- 4 to 6 ounces soba noodles
- 2 to 3 cups shredded spinach
- 1/2 bunch scallions, diced
- Cilantro, for serving
- Peanuts, for serving
- Peanut Sauce
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon fresh minced ginger
- 1 clove garlic, minced
- 1 teaspoon honey (or your favorite sweetener)
- 1/4 teaspoon red pepper flakes
- Cook soba noodles according to package.
- Add shredded spinach to a small bowl. Once noodles are done cooking, drain and place on top of spinach. Let sit for 3 to 4 minutes then stir spinach into the noodles.
- In a separate small bowl, stir together ingredients for peanut sauce, taste, and adjust as desired. Pour peanut sauce over noodles and stir until well combined. Serve warm or refrigerate for a cold noodle bowl (my favorite lunch.)
- Sprinkle with cilantro, scallions and peanuts to serve.