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.