My husband and I had plans to take the boys on a quick road trip this weekend to Boise, Idaho. I was excited to catch up with a dear friend that lives there and we haven’t seen each other in years. Unfortunately the day we were to leave, my little guy came down with a 102 fever. So instead of a fun filled weekend as a family, my husband took my older son and the baby and I stayed home. We pretty much spent the entire weekend snuggled in my bed watching Max and Ruby episodes one after another.
After two days of eating cereal and toast, I needed some “real food” last night. I was exhausted, I didn’t have much in the kitchen and it was hot. I needed something quick. I remember seeing some sesame noodles on Pinterest a few months back and I was pretty sure I had everything on hand to throw them together.
I had some beautiful mustard greens from a local organic farm share that had been sitting in the fridge for a few days begging to be cooked. Mustard greens have a peppery bite to them and I concluded (hoped) that they’d be a good addition to the noodles. I was right.
The dressing for the noodles is all staple pantry items. In the time it took to cook the spaghetti, I’d come up with a satisfying and comfort fueled dinner. I ate them warm last night but when my husband came home at midnight, I met him in the kitchen for a late night snack. These noodles are just as good cold.
Hope you all had a great weekend and an even better week ahead. I hope my babe gets better quick because on Thursday I’m attending the Evo Conference right here in Park City, Utah at my home mountain, The Canyons. I’m so excited to see some familiar faces and make some new friends!
Sesame Noodles + Mustard Greens
- 8 oz spaghetti or your favorite noodle
- 1 teaspoon grapeseed oil
- 8 oz mustard greens, cleaned and stemmed
- 1 clove garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice wine vinegar
- 2 teaspoons dark sesame oil
- 1/2 teaspoon garlic chili paste
- 2 tablespoons grapeseed oil
- 1 scallion, chopped
- 1 teaspoon sesame seeds (black if you can find them)
To make the dressing, combine soy sauce, honey, rice wine vinegar, sesame oil, garlic chili paste and 2 tablespoons grapeseed oil in a small bowl. Mix to combine; set aside. Fill a large stock pot with water and bring to a boil; cook spaghetti according to manufacturers directions. Meanwhile, heat 1 teaspoon grapeseed oil in a large saute pan over medium heat. Add mustard greens and saute for 7-8 minutes until they begin to soften. Add minced garlic and cook for 2 minutes more. Remove from heat. When pasta is cooked, remove from water and add drained noodles to mustard greens. Add the soy sauce mixture and toss to coat all the noodles and greens. If desired, sprinkle with chopped scallion and sesame seeds. This is great served warm or chilled.
Recipe inspired by Pioneer Woman Cooks, Simple Sesame Noodles
If you like this recipe, you might enjoy:
Spaghetti Squash Sesame Noodles, from Family Fresh Cooking
Sesame Soba Noodles, from Annie Eats
Asian Noodles and Greens Salad, from Mountain Mama Cooks
Cold Kale and Sesame Soba Noodles, from Appetite for China