Shanghai Alice
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Sesame Noodles with Wilted Garden Greens
* 1/2 pound spaghetti
* 1/4 cup soy sauce
* 2 Tbs. sugar
* 4 cloves garlic, minced
* 2 tsp rice vinegar
* 2 Tbs. toasted sesame oil
* 1 Tbs. sambal oelek
* 2 Tbs. canola oil
* 2 scallions, finely sliced
* 1 Tbs. extra-virgin olive oil
* 6 cups chopped winter greens (I used dinosaur kale, bok choy and swiss chard)Bring a large pot of water to a boil. Cook the pasta until al dente. Drain and throw back into the pot.
In the medium bowl, combine the soy sauce, sugar, garlic, rice vinegar, sesame oil, sambal oelek and canola oil (I left out the water because I’m a rebel) and whisk whisk whisk!
In the meantime, heat your olive oil in a medium skillet over medium high. Add the greens and sauté until slightly wilted, maybe 2 minutes. Season with a small pinch of salt.
Toss noodles with the dressing and wilted greens. Sprinkle with scallions and eat up, yo!
