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Number of servings: 4

Ingredients:

4 cups cooked soba (Japanese buckwheat noodles) – about 6 oz uncooked*

4 cups baby spinach

1 cup shelled edamame (green soybeans)

2/3 cup of strong, freshly brewed green tea

2 tbsp toasted sesame oil

3 cloves of garlic, minced

1” inch long piece of fresh ginger, peeled and minced or crushed

2 medium size zucchini or yellow crookneck squash, halved lengthwise and sliced about ¼” thick

2 tsp sesame seeds

juice and zest of 1 lemon

soy sauce, to taste

* whole grain fettuccine may be substituted if you can’t find soba noodles

Preparation:

Heat 1 tbsp of sesame oil in a large skillet and sauté the garlic for about 1 minute, then add the ginger and cook for another minute. Add the sliced zucchini or yellow squash and sauté for another 3 minutes, until the zucchini is crisp-tender. Add the green tea, edamame and a splash of soy sauce and bring to a simmer, then add the spinach, lemon juice and zest, the sesame seeds and the remaining 1 tbsp of sesame oil, stir once and remove from heat.

Serve the vegetable mixture over the cooked noodles, reserving any remaining cooking liquid to serve on the side.