DOWN on the FARM
with Tom Willey

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Wilted Spinach & Udon Noodles

Adapted from Jack Bishop’s Vegetables Every Day.
1/4 cup peanut oil
2 cloves garlic, minced
1 Tbls. fresh ginger, minced
10 oz. Savoy Spinach, well washed & spun dry
1 Tbls. soy sauce
12 oz. fresh lo mein or udon noodles

Bring a large pot of salted water to boil for the noodles.  Heat oil in another large pot with deep sides. Add garlic and ginger, sauté over medium heat until garlic is golden, about 1 minute. Add spinach, turning with tongs to coat evenly with oil. Reduce heat and cover while preparing noodles. Cook noodles according to package directions. Drain, reserving 1/2 cup cooking water. Remove cover from spinach, stir in soy sauce, stir in noodles, adding as much water as necessary to moisten. Taste and adjust seasonings. Serves 4.

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