Daily Vegan Lunch for 24 June, 2013: Dill Cucumber Spinach Noodles

Fresh dill, lemon, and spinach give this recipe a spanakopita flavor — spanakopita (Greek spinach pie) recipe will be coming in a few days.

vegan dill cucumber noodles

INGREDIENTS:

4 cups cooked Korean noodles or linguine
2 cups spinach leaves
1 cup water
2 teaspoons olive oil
1 cup chopped fresh dill weed
1/2 cucumber, peeled, seeded, and chopped small
2 cloves garlic, minced
1/2 a lemon’s juice (about 2 teaspoons) or to taste
1 teaspoon coarse or regular salt, or to taste

DIRECTIONS:

Pre-cook noodles according to package directions, set aside. I set mine aside in the colander and rinse them in cool water right before using them in stir fries to get them not to stick.

In a large fry pan, wilt spinach by placing it in the pan on medium heat and pouring water on it. Wait about 2 minutes, stirring once the water starts boiling off. Add the dill weed, olive oil, and cucumber to spinach and stir them around for about 1 minute. Add the garlic, allow it to cook about 30 seconds. Rinse and add the noodles, mixing them with everything else in the pan. Finish by adding lemon juice and salt to taste.

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