Easy Sesame Noodles with Greens
Good Morning Everyone!
And a very Happy Thursday to you! It’s almost the weekend. Can you feel it yet? Today I am excited to share with you a recipe that I’ve been making over and over in my house. When it comes to noodle dishes I tend to get picky. Mr. Noob Chef and I tend to stay away from heavy dairy dishes, and the little Noob Chef doesn’t like anything super spicy. So needless to say, when I pick out what recipes to cook I have to do some serious digging!
These noodles are absolutely sublime. I love it for weeknight dinners because from start to finish I can have it on the table in 25 minutes flat (and that includes boiling the water for the noodles). This recipe is brought to you courtesy of Budget Bytes, one of my all-time favorite recipes sites. So if you haven’t checked out Beth’s site please head on over there and do so! You’ll be glad that you did. 🙂
And now… onto the recipe!
You first begin by making the sauce. It is a combination of soy sauce, minced garlic, sesame oil, rice vinegar, brown sugar, and a generous pinch of red pepper flakes. I went ahead and used Korean red pepper flakes, but the normal kind is fine too. Also, I added 1/3 cup of soy sauce instead of the 1/4 cup as recommended, because we like our noodles more sauce-y, but adjust to your own tastes.
Next you want to get your greens cooking. Sometimes I use spinach (as Beth recommended) but last night I used up some kale I had leftover in the fridge. Saute with a bit of minced garlic and salt and you’re done.
Combine the sauce into the noodles and mix thoroughly. Doesn’t that look delicious? 🙂
Top with an egg cooked to your liking and you’re set! Bon Appetit! Enjoy the recipe everyone and keep on cooking! 🙂
Sesame Noodles with Wilted Greens
Yields: 4 servings
- 1 clove garlic
- ¼ cup soy sauce
- 1 Tbsp toasted sesame oil
- 1 Tbsp rice vinegar
- 1 Tbsp brown sugar
- 1 Tbsp sesame seeds
- pinch red pepper flakes (optional)
- 8oz. whole wheat spaghetti
- 1 Tbsp olive oil
- 1 clove garlic
- 8oz. fresh spinach
- salt and pepper to taste
- 4 large eggs
- Begin by preparing the sesame sauce so the flavors have time to mingle. Mince the clove of garlic, then combine it with the soy sauce, sesame oil, rice vinegar, brown sugar, sesame seeds, and red pepper in a small bowl. Set the sauce aside.
- Begin to boil a large pot of water to cook the pasta. Once boiling, add the pasta and continue to cook until the pasta is tender. Drain the pasta in a colander, then return it to the pot with the heat turned off. Pour the sesame sauce over the pasta, stir to combine, then place a lid on the pot to keep it warm until ready to serve. The pasta will continue to absorb the sauce as it sits.
- While the pasta is boiling, prepare the wilted greens. Mince the clove of garlic and add it to a large skillet along with the olive oil. Sauté the garlic in the olive oil over medium heat for about one minute, or just until the garlic is fragrant and has softened slightly. Add the spinach and continue to sauté just until it has wilted. The spinach should still be bright green and look slightly plump. Season with salt and pepper and remove from the heat.
- Prepare the eggs using your favorite method; fried sunny side up, over hard, poached, scrambled, or soft boiled.
- Give the spaghetti a good stir to redistribute the sesame sauce, then divide between four bowls. Add a scoop of the wilted greens to each bowl, then top with an egg and serve.