Week 2: Chinese Spinach and Stir-Fried Noodles

I used up the last of last week's share last night: the Chinese spinach. I hadn't encountered it before, but it behaved pretty much like other spinach. I blanched it (hot water, then ice bath), but next time I will do so for a shorter time than the 4 min. I did yesterday. The full recipe, with approximate measurements, is as follows:

Chinese Spinach and Stir-Fried Noodles

Sesame oil (2 T)
Lime juice (1 t)
Soy sauce (2 T)
Fish sauce (1 tsp)
Ginger (1 T grated)
Sesame seeds (1 t)
Scallions (1 bunch, chopped)
togarashi to taste
sriracha to taste
Spinach (1 bunch)
Noodles (1 package)

1. Saute noodles in 1 T sesame oil and 1 T soy sauce for 2 min.
2. Blanch spinach by cooking in boiling water for 2 min then transferring to ice bath. Chop.
3. Stir together 1 T sesame oil, 1 T soy sauce, fish sauce, ginger, togarashi, and lime juice. Toss with cooked noodles, scallions, and spinach. Top with sriracha.


Today's pick up included:
tatsoi
basil
pea shoots, tendrils
cilantro
lettuce
scallions

I'm excited to decide what to do with it!