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Sesame Noodles with Wilted Greens

Sesame Noodles with Wilted Greens
  • Meal


  • Cusine


1 clove garlic

1/4 cup soy sauce

1 Tbsp toasted sesame oil

1 Tbsp rice vinegar

1 Tbsp brown sugar

1 Tbsp sesame seeds

pinch red pepper flakes

8 oz. whole wheat spaghetti

1 Tbsp olive oil

8 oz. 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.