Sesame Noodles with Spinach and Zucchini Saute |
|
|
 Use buckwheat soba, udon, Chinese noodles, fettuccine, or linguine inthis dish. Toasted sesame oil, a rich dark brown in color, is used as a flavoring. 1 pound noodles 1 tablespoon extra virgin olive oil 3 garlic cloves, minced 1 medium leek, halved and sliced, white and green parts 1-inch piece fresh ginger, peeled and minced, optional 3 small zucchini, halved lengthwise and cut into Vz-inch-thick slices 2 tablespoons low-sodium soy sauce 2/3 cup brewed green tea 1 cup fresh or frozen green soybeans, shelled, or green peas 4 cups fresh baby spinach 1 medium lemon, zest and juice 2 teaspoons toasted sesame oil 2 tablespoons sesame seeds Bring a large pot of water to a boil for the noodles. Note that Asian noodles usually have a higher salt content than Italian pasta, so salt the water accordingly, and they cook much taster than pasta. While the noodles are cooking, heat the olive oil in a large skillet, add the garlic and saute for a minute, then add the leek and saute until softened and bright green, about a minute. Add the ginger, if using, and the zucchini and saute until the zucchini is almost tender, about 3 minutes. Add the soy sauce, brewed tea, and soybeans, and bring to a low boil. Add the spinach, lemon juice and zest, toasted sesame oil, and sesame seeds, and stir once. Serve over drained hot noodles. Serve the remaining marinade, |
Tag it:
