Recipe: Buckwheat Noodles with Cashews and Greens
Harvard Dining Services has prepared a version of this recipe, which comes from Eat, Drink, and Weigh Less, by Mollie Katzen and Walter Willett, M.D. Read more about Mollie Katzen in "Delicious Minimalism," September-October 2006.
- 1 T. light-colored honey
- 1 T. cider vinegar
- 2 t. low-sodium soy sauce
- 4 oz. uncooked Japanese-style buckwheat noodles (soba)
- 10 oz. baby spinach leaves or small-leaf mixed braising greens, coarsely chopped
- 2 T. Chinese-style toasted sesame oil
- 1 t. minced or crushed garlic
- 1/2 cup chopped cashews, lightly toasted
- Red pepper ﬂakes (optional)
- Place the honey in a small bowl. Add the vinegar and soy sauce, and stir until the honey dissolves. Set aside.
- Bring a large pot of water to a boil. Add the noodles and cook until tender (about four minutes).
- Meanwhile, place the prepared greens in a medium-large microwave-safe bowl.
- When the noodles are done, drain them and immediately add them to the greens in the bowl. Add the sesame oil and garlic, and mix with a fork or tongs, bringing up the greens from the bottom so that they wilt from the contact with the hot noodles.
- Place the bowl in a microwave and cook on high for one minute to further wilt the greens.
- Remove from the microwave, and add the honey-soy sauce-vinegar mixture. Stir with the fork or tongs as you add salt to taste.
- Sprinkle the top with cashews and red pepper ﬂakes, if desired, and serve hot, warm, or at room temperature.
Yield: three servings. Protein: 12 grams. Saturated fat: 4 grams. Calories: 402.
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