Sesame Noodles with Cauliflower and Spinach

Well, I’m snowed in here in Philadelphia with about 15 inches of fluffy white on the ground and it has been GREAT!  I’ve spent the whole day taking care of things I’ve been putting off, cleaning, cooking and listening to the Into the Wild soundtrack.  Last night, against our better judgment, some friends and I went to our friend Neena’s house for dinner.  We traveled through a seemingly empty city, wondering if perhaps we should have just stayed put.  But Neena and her roommate, Melissa, had prepared a beautiful feast of roasted chicken, stuffed mushrooms, sesame noodles with greens and a squash and broccoli bread with feta and cheddar (this was so good- note to self: get recipe!) so it was difficult to think practically.    It ended up being a lovely evening with good friends, warming food and the inevitable snow ball fight.  We walked down to Broad Street to see if we could see City Hall through the snow but it was nowhere in sight.  There were so few cars on the road- I love it when the city shuts down.  It forces everyone to take a breather, relax and enjoy… until you have to dig your car out!

So, as I was putzing around today, I got a strong craving for more sesame noodles and luckily I had lots of ingredients in the house with which to make them.  I only had whole wheat spaghetti noodles in the house, which worked well, but the soba noodles that Neena used were much tastier.  Here is the recipe:

1/2 pound of noodles

1/2 head of cauliflower, chopped

3 cups of baby spinach

1″ ginger root, pressed

1 clove garlic, pressed

juice of half a lemon

1/4 c chopped cilantro

2-3 tablespoons soy sauce or liquid aminos

1.5 tablespoons sesame oil

a handful of chopped almonds

Sriracha to taste

Cook noodles in boiling water and add the chopped cauliflower when they have about 5 minutes of cooking time left.  Then put the raw spinach into a large mixing bowl.  Strain the pasta and cauliflower when cooked and add to spinach. Add the remaining ingredients and toss with tongs until well combined.  The heat of the noodles will cook the baby spinach to the perfect consistency.  If you use a heartier green such as kale or collards, I would add them to the boiling water about 2 minutes before the noodles are finish cooking.  Top with sriracha if you like-I still can’t get enough of that stuff!  This is really tasty hot or cold and serves  4 people.

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