8 oz soba (aka buckwheat) noodles or whole-grain rotini pasta
1 tbsp olive oil
1 red bell pepper, seeded and cut into 1-inch-long thin strips
6 scallions, thinly sliced
4 cloves garlic, minced
1/2 lb fresh lump crabmeat
1 tsp arrowroot powder
1 tbsp reduced-sodium soy sauce
Juice of 1 lime
8 cups fresh spinach
1/2 cup fresh basil leaves, chopped
1/4 cup fresh mint leaves, chopped
Cook noodles according to package directions. Reserve 1/2 cup pasta cooking water, drain and transfer to a large bowl.
In a large skillet, heat oil on medium. Add pepper, scallions and garlic. Sauté, stirring occasionally, until pepper softens, about 5 minutes. Add crab and toss to combine.
Meanwhile, in a small bowl, add arrowroot and reserved pasta cooking water. Whisk with a fork, gradually adding soy sauce and lime juice until well blended. Add mixture to skillet, stirring constantly until sauce is slightly thickened, about 1 minute. Add spinach and cover to steam, about 3 minutes. Pour entire mixture over top of noodles, sprinkle with basil and mint and toss to combine.