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20 minutes
4
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
soy sauce, thin (lite)
pink plum somen noodle
kid friendly
has meat
has pasta
(?)
Has pasta from:
pink plum somen noodle
has seafood
mediterranean
vegan
(?)
Not vegan due to:
honey
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
honey
vegetable oil
dark sesame oil
pink plum somen noodle
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.4% of RDA
• Calories: 33.5% of RDA
• Carbs: 12.0% of RDA
• Fat (total lipid): 27.4% of RDA
• Fiber: 8.8% of RDA
• Fructose: 7.3% of RDA
• Protein: 7.3% of RDA
• Sodium: 49.0% of RDA
• Sugar: 30.8% of RDA
• Vitamin A (IU): 264% of RDA
• Vitamin B6: 13.5% of RDA
• Vitamin C: 28.9% of RDA
• Iron: 1.1% of RDA
• Magnesium: 20.3% of RDA
• Manganese: 20.8% of RDA
• Niacin: 26.1% of RDA
• Potassium: 26.7% of RDA
• Zinc: 12.2% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1/4
cups
 
2
tbsp
 
2
tbsp
 
1
tbsp
 
1/4
cups
 
2
tsp
 
1
tsp
freshly grated.
 
1
whole
trimmed and thinly sliced.
 
1
lb
 
1
lb
Can use shiitake mushrooms if desired.
 
8
ounces, weight
 
 
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PREPARATION
MAKING THE DRESSING
1.
In a large salad bowl, whisk together the soy sauce, mirin, rice vinegar, honey, 1 tablespoon of the vegetable oil, sesame oil, ginger and scallion. Set aside.
MAKING THE SPINACH AND MUSHROOMS
2.
In a large skillet or wok, heat 1 tablespoon of the vegetable oil over high heat and stir-fry half the spinach until just wilted, about 1 to 2 minutes. Transfer to a plate. Repeat with the remaining spinach.
3.
To the same skillet, add 1 more tablespoon of vegetable oil and stir-fry the mushrooms until tender, about 5 minutes. Add to the spinach and set aside.
MAKING THE NOODLES
4.
Bring water to a boil in a medium pot, and cook the noodles until tender yet firm, about 2 minutes. Drain and shock in ice water. Drain again thoroughly and add to the dressing.
5.
Drain the spinach and mushrooms completely and add to the mix. Season with pepper to taste, toss well, and divide among large individual bowls or plates.
6.
Serve garnished with sesame seeds if desired.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just substitute gluten-free soy sauce (lite) for soy sauce, thin (lite).
2.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just substitute gluten-free soy sauce (lite) for soy sauce, thin (lite).
 
NUTRITION
This recipe has the following nutrient totals:
Calories 671
Protein 8.16 g
Carbohydrates 33.0 g
Iron 0.20 mg
Fiber 2.47 g
Calcium 4.40 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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