1?2 teaspoon sesame oil (optional)
1 tsp. minced ginger (or 1/4 tsp. McCormick ground ginger)
8 ounces buckwheat (soba) noodles or whole grain spaghetti
1/4 cup diced green onion
1. Cook noodles according to package directions, reserve and set aside about 1/3 cup pasta water and then drain noodles, keep warm.
2. Meanwhile, add vegetable oil to a large skillet over medium-high heat. Lightly season salmon with salt and pepper, and cook in skillet (turning once) until browned on both sides; about 3-4 minutes per side. Remove salmon from pan and cut in bite-size pieces.
3. Reduce skillet heat to medium-low and add garlic and sesame seeds, cook stirring constantly to brown (about 1 minute). Add spinach (or kale) and cook 1-2 minutes. Add soy sauce, ginger, sugar, beans, sesame oil, and 2 Tbsp. water and cook until the spinach is just wilted, about 3 minutes.
4. Add salmon and noodles to pan with spinach (kale) mixture. Gently mix to combine well and continue heating 2-3 minutes, to warm through. If mixture appears dry, add some or all of reserved pasta cooking water to skillet. Garnish with sliced green onion if desired.