…And a fried egg. The fried egg is really an important part of this Sesame Noodles with Wilted Greens dish, but it just seemed like including it in the title would make it excessively long. But I suppose crispy tofu or any roasted meat would work just as well as an egg. But anyway.
After my Bacon and Caramelized Pineapple Pizza splurge the other day, I decided to make something a little more healthful. Simple, healthy food makes me so happy. This one is nothing more than a bowl full of lightly seasoned pasta, spinach (or any other green) quickly wilted in a skillet with a little garlic, salt, and pepper, and an egg for extra protein and that luxuriously silky yolk. 🙌 #yolklove
I used whole wheat pasta not only for the extra fiber and nutrients, but also because the nutty flavor goes so very well with the sesame sauce. Soba, or buckwheat noodles, would also be great for this dish, but they tend to be a bit more expensive than whole wheat spaghetti (unless you have access to a great Asian market). I happened to have a huge bag of spinach that I bought for smoothies that was wilting faster than expected, so I used half the bag (8oz.) for these bowls. You could use any variety of other greens, though, like bok choy, kale, or even something like baby broccoli. Customize! :)
Sesame Noodles with Wilted Greens
Sesame Noodles with Wilted Greens
Sesame Noodles with Wilted Greens is a simple dinner with big flavor and plenty of options for customization.
- 1 clove garlic $0.08
- 1/4 cup soy sauce $0.20
- 1 Tbsp toasted sesame oil $0.33
- 1 Tbsp rice vinegar $0.11
- 1 Tbsp brown sugar $0.04
- 1 Tbsp sesame seeds $0.08
- pinch red pepper flakes (optional) $0.02
- 8 oz. whole wheat spaghetti $0.75
- 1 Tbsp olive oil $0.16
- 1 clove garlic $0.08
- 8 oz. fresh spinach $2.00
- salt and pepper to taste $0.05
- 4 large eggs $1.10
- 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.
Step by Step Photos
Start by making the sesame dressing so the flavors have time to meld a bit. Mince one clove of garlic and combine it with 1/4 cup soy sauce, 1 Tbsp toasted sesame oil, 1 Tbsp rice vinegar, 1 Tbsp brown sugar, 1 Tbsp sesame seeds, and a pinch of red pepper flakes (optional). Set the dressing aside.
It’s really important to use toasted sesame oil for this dressing because it has a SUPER nutty flavor that you don’t get from regular sesame oil. It can be a bit tricky, though, because the label on the bottle might not specifically say “toasted”. So how do you tell the difference? TOASTED sesame oil has a dark brown color and is usually sold in smaller bottles, whereas regular sesame oil has a light straw color (like vegetable or canola oil). Toasted sesame oil can be found in most major grocery stores in the International foods aisle. It may seem expensive, but a little bit goes a long way, so that bottle will last a while!
Begin boiling a large pot of water for the pasta. Once boiling, add 8oz. of whole wheat spaghetti and continue to boil until the pasta is tender. I really like whole wheat spaghetti for this recipe because it has a nutty flavor and gives the dish more texture.
While the pasta is boiling, prepare the wilted greens. Mince another clove of garlic and add it to a large skillet along with 1 Tbsp olive oil. Sauté the garlic for a minute or so over medium heat, just to soften it a bit and take the raw edge off. Then add 8oz. of fresh spinach (or another green) and sauté just until it’s wilted, but still kind of plump. This happens quickly. Season with salt and pepper, then remove the greens from the heat.
Once the pasta is finished cooking, drain it in a colander, then return it to the pot with the heat turned off. Pour the sesame dressing over top and stir to combine.
Place the lid on the pot to keep the pasta warm. The pasta will continue to absorb the dressing as it sits.
Cook four eggs however you like–I think a runny yolk works extra well with this dish. I fried mine sunny side up, but soft boiling is another good option. If you’re not into runny yolks, scrambling works too! :) Stir the noodles once again to redistribute the dressing, then divide the noodles between four bowls. Add a scoop of the wilted greens to each, then top with a cooked egg. Now, dive in! :)