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!

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

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10 Responses to Sesame Noodles + Mustard Greens

  1. Stephanie says:

    This reminds me of peanut butter sesame noodles which I normally eat cold.

    My version for the sauce
    1/4 cup creamy peanut butter
    2 tablespoons soy sauce
    2 tablespoons rice wine vinegar
    2 teaspoons sesame oil
    2 cloves minced garlic
    sugar/honey to sweeten to taste
    sesame seeds to sprinkle


  2. Heather says:

    i have been LOVING sesame lately – i think i was just super scared to really cook with it a lot but now it’s just so simple to get a really great meal together using it!

  3. Kalyn says:

    Oh yes, yum! Hope the little guy is feeling better.

  4. Deborah says:

    I don’t think I’ve had mustard greens before, but I’m pretty sure I’d love this! I hope your little guy is feeling better – poor guy!

  5. Leslie says:

    Kelleeeeey! Gosh, I still haven’t gotten over the fact that I was SO CLOSE to finally seeing you and our efforts were squashed again. Hope the babe is feeling better and that Pete and Evan managed to have a good time in Boise. Much love to the fam…..XO

  6. gold price says:

    I had not tried mustard greens until this past weekend. I was more familiar with brocolli rabe which I’ve had and prepared numerous times. I have to say I’m really digging mustard greens though! Compared to brocolli rabe I find them to be much less bitter and more versatile. I’m pretty sure I could enjoy mustard greens a variety of ways whereas I would have a hard time enjoying rabe if not sauteed or tossed with pasta.

  7. gold account says:

    Young, raw mustard greens make a great addition to any kind of salad, as well as an exciting alternative to lettuce in a sandwich. Your can also add chopped mustard greens to pasta gives it a little kick.

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