Sesame Noodles with Spinach and Zucchini Saute

By dgebo

Use buckwheat soba, udon, Chinese noodles, fettuccine, or linguine in
this dish. Toasted sesame oil, a rich dark brown in color, is used as a flavoring. 1 pound noodles

Ingredients

• 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

Preparation

Step 1

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.