8 oz uncooked soba noodles
4 Tbsp rice wine vinegar
4 Tbsp low-sodium soy sauce
2 tsp honey
2 Tbsp scallion(s), finely sliced
8 cup(s) spinach
1 spray(s) cooking spray
1 tsp dark sesame oil, or toasted sesame oil
2 clove(s) garlic clove(s), minced (medium)
1 pound thin sliced chicken cut into cubes for additional points per serving listed
Cook noodles according to package directions (do not boil or overcook, or
noodles will be gummy). Drain and place in a large bowl. While noodles are still warm, add vinegar, soy sauce, honey and scallions; toss well to coat.
Wash spinach but do not dry it; set aside.
Coat a large nonstick skillet with cooking spray; add chicken and sauté until no longer pink, ***(IF NOT USING CHICKEN) add oil and place over medium-high heat. When oil is hot, add garlic; cook, stirring until fragrant, about 30 seconds. Add spinach to pan; cover and cook until spinach wilts, about 3 to 5 minutes. Toss spinach, chicken with noodle mixture and serve. Yields about 1 cup per serving.
VERDICT: I liked it. I did overcook the noodles so they were mushy. I know better next time. I liked the flavors of this dish, it was super simple, full of protein, a great way to get in your leafy greens. I actually prefered them when they became room temperature and absorbed some of the sauce.