Quick and easy meals are a must during busy evenings. Spicy sesame noodles with wilted greens is ready super quickly and has tons of flavor with just a few ingredients.
Even though we are in quarantine, we are super busy with work and trying to home school our two kids. I find myself turning to quick recipes that just need a few ingredients when making dinner for the family. These spicy sesame noodles are perfect for that and, with a side of wilted greens, you have a full dinner that is so easy!
The spice level of these spicy sesame noodles is easily changed. I like our extra spicy so I use spicy sesame oil and top the dish with sriracha sesame seeds too. You can tone down the spice by using regular sesame oil, cutting down on the crushed red pepper, and using regular sesame seeds as the garnish.
When I am feeling a lighter meal, I swap out the spaghetti for zucchini noodles. It is a great way to lower the carb count on this dish but still keep lots of the flavor.
For the wilted greens, I prefer baby spinach but also use kale or baby bok choy depending on what I have in the refrigerator. A combination of any of these would be great too.
If you love this recipe for spicy sesame noodles with wilted greens, be sure to try these other quick dinner recipes:
- 15 Minute Thai Peanut Noodles
- Seared Tuna with Soba Noodle Salad
- Teriyaki Shrimp Vegetable Noodles
- Spaghetti with Peppers and Onions
- Stovetop Cube Steak with Gravy
If you make these spicy noodles or any other recipe from the blog, I’d love to hear about your experience. Let me know in the comments or snap a photo and tag it #MySuburbanKitchen on Instagram or Twitter.
- 4 cloves garlic, minced
- 1/4 cup soy sauce
- 2 Tbsp toasted sesame oil, divided
- 1 Tbsp rice vinegar
- 1/2 Tbsp coconut sugar
- 1/2 tsp crushed red pepper
- 1 lb spaghetti
- 2 cups baby bok choy or baby spinach
- Salt and pepper
- 2 Tbsp sesame seeds
- Cook spaghetti according package directions. Reserve 1/4 cooking water and then drain.
- In a medium bowl, whisk together 2 cloves garlic, soy sauce, 1 Tbsp sesame oil, rice vinegar, coconut sugar, crushed red pepper. Toss with hot pasta.
- In a large saute pan, heat remaining 1 Tbsp sesame oil. Add greens and garlic. Cook until greens are just wilted. Season with salt and pepper. Stir into pasta, adding reserved pasta water by Tbsp amounts if needed. Top with sesame seeds just before serving.
- To make this extra spicy, I use hot sesame oil and Sriracha sesame seeds.
Amount Per Serving: Calories: 144 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 500mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 2g Sugar: 2g Sugar Alcohols: 0g Protein: 5g