A bowl of Spinach Soba Noodles

Spinach Soba Noodles

Age Suitability






Cooking Time


Halved tomato next to a whole tomato

What you need


Olive oil
½ medium size red onion
2 garlic cloves 
150g cherry tomatoes 
50g raisins
150g baby spinach leaves
85g bundle of buckwheat soba noodles
Lemon juice to taste
25g pine nuts
Handful of coriander leaves (chopped)

Allergens warning

This product contains:
This product is suitable for:
Vegetarian, Vegan, No dairy, Gluten free
This is a quick and delicious light meal that can be enjoyed during pregnancy. Find the recipe and all you need to make our Spinach and Soba Noodles here.
Curly kale


Cut cherry tomatoes in half. Slice onion. Crush garlic. In a medium saucepan boil some water for the soba noodles.

A chopping board with chopped red onion and halved cherry tomatoes

In a large frying pan or wok, add some olive oil on medium heat. Add finely sliced red onion and crushed garlic. Fry gently until soft.

A wok with olive oil, chopped onion and crushed garlic

Add cherry tomatoes to the pan, followed by the raisins. Cook for 1 minute, then add the spinach. Fry gently until the spinach is wilted then remove from heat.

A wok with olive oil, chopped onion and crushed garlic, cherry tomatoes, raisins and spinach

Once the water comes to boil in the saucepan, add the soba noodles and cook according to packet instructions. It should take 5 mins. When the soba noodles are cooked, drain them in a colander. Rinse them thoroughly under cold water. Drain well. Transfer soba noodles to vegetable pan. Mix well and heat through.

Soba noodles being drained in a colander over a saucepan

Season to taste with lemon juice. Serve with pine nuts and chopped coriander on top.

A bowl of Spinach Soba Noodles

Make sure you rinse the noodles under cold water so they don't stick together. Some soba noodles contain wheat so check the ingredients to make sure if you have any allergy concerns.

Courgette slices
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