Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Soba with Garlicky Spinach and Sesame Oil

From the book The Flexitarian Table by Peter Berley

Serves

Introduction

If you’re making the duck to go with this, feel free to replace the sesame oil in this tasty recipe with duck fat — or divide the recipe into two pans and make one sesame and one ducky. Duck fat is a splendid, savory addition. Then again, so is sesame oil.

Ingredients

	~	Sea salt or kosher salt
	8	oz. soba noodles
	2	Tbsp. toasted sesame oil or duck fat
	2	garlic cloves, finely chopped
	1½	lb. spinach (about 3 bunches), trimmed and rinsed
	~	Sesame seeds, toasted, for garnish
	~	Soy sauce, preferably naturally brewed, for serving

Steps

Bring a large pan of lightly salted water to a boil. Add the soba noodles and cook until al dente, about 6 minutes. Scoop out and reserve 2 cups of the cooking water, then drain the noodles.
Wipe the pan dry and set it over medium heat. Add the oil or duck fat and the garlic and let sizzle until the garlic is lightly colored, about 30 seconds. Add the spinach, raise the heat to high, and cook, stirring, until wilted. Return the noodles and the reserved cooking water to the pan and heat through.
Divide the brothy noodles among four bowls and sprinkle with sesame seeds. Pass the soy sauce at the table.

Notes

Editor’s note: What’s missing from the Peter Berley recipes on Culinate are his hints on meal planning, tofu pressing, and sesame-seed toasting, as well as tasty tidbits on nori, mirin, and burdock. By all means, get your hands on his book for the full meal deal.

This content is from the book The Flexitarian Table by Peter Berley.

Vegetarian Cooking for Everyone

Sesame Noodles with Asparagus Tips

Retro Luau

Chilled Soba Salad

Tasty

Chinois Noodles

Super Natural Cooking

Otsu (Soba Noodle Salad)

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.