I’m seeing green, guys! And I’m not envious. In fact, I feel like the luckiest girl in the world because I am completely drowning in leafy green veggies! Tossed with flavorful pasta and a creamy sauce, spinach takes center stage in these Earthy Green Soba Noodles.
When we picked up our CSA this weekend, we had five, count ‘em FIVE, different types of leafy greens to enjoy! Kale, rainbow chard, mixed greens, butter lettuce, and spinach as big as my head. Seriously, this stuff is so lush I keep picturing Eli’s (our farmer) farm looking like a tropical rainforest.
Year round, I pick up the plastic containers of baby spinach at the grocery store and carry on with my life like everything is fine. I do my best to pretend that it’s as good as the spinach so rich with phytonutrients it’s nearly black. I trick myself into thinking it’s crisp, and flavorful, and hearty. But it’s not.
There is just nothing like fresh, farmer’s market greens. But alas, I live in a cold climate, so I will understand if bagged [slightly wilted] spinach is all you can get your hands on. It certainly shouldn’t stop you from making this delicious dish! And feel free to swap in whatever fresh veggies you like or pops up in the farmers market. I’d highly recommend asparagus, peas, or any other greens.
Nutty soba noodles marry perfectly with a creamy sauce while edamame brings a pop of meaty chew. I’m obsessed with this meal. It’s all the best tastes and textures jammed into one bowl. Even Mr. Picky gobbled it up multiple nights in a row! Total score! Don’t be green with envy and make this for yourself tonight!
Earthy soba noodles, creamy sauce, and the freshest greens combine to create a powerhouse of flavor in these Earthy Green Soba Noodles.
- 2 bundles Soba noodles (about 8oz.)
- 1 head broccoli, chopped into florets
- 1 frozen cup edamame
- 1 bunch green onions, green parts sliced
- 3 cups spinach
- 1-2 Tbs. sesame seeds, to garnish
- 1 avocado
- 2 Tbs. tahini
- 1 Tbs. rice vinegar
- 2-4 Tbs. water (to thin)
- 1 tsp. salt
- ½ tsp. spirulina (optional, for color)
- Bring a pot of generously salted water to a boil and add soba noodles. Cook according to package directions (about 8 minutes), adding the edamame for the last 3 minutes. Drain and immediately return to pan.
- Add the spinach and toss with the hot noodles until slightly wilted.
- While the pasta is cooking, steam broccoli in a steamer basket over simmering water or in the microwave for 3 minutes. Once cooked, chop lightly and add to noodles and veggies.
- Make the sauce by combining all sauce ingredients in a blender or food processor until completely smooth, adding a few splashes of water as necessary. Pour the sauce over the mix and toss well. Serve warm or chilled.