Ingredients

• 1 – 16 ounce package spaghetti/soba/vermicelli noodles
• 2-3 cups mixed chopped greens: spinach, chard, kale, bok choi, etc.
• 1/2 cup soy sauce
• 1/4 cup rice wine vinegar
• 3 tablespoons sesame oil
• 5 cloves garlic OR 1 green garlic stalk OR 3 garlic scapes, minced
• 2 tablespoons fresh ginger, grated
• 1 teaspoon Sriracha or chili paste
• green onion, thinly sliced – for garnish
• sesame seeds, garnish
• salt & pepper, to taste

Directions

1. Bring a pot of heavily salted water to a boil. Cook pasta according to direction. In the last minute or 2 of cooking, add your greens. While the pasta is cooking, combine the remaining ingredients in a small bowl. Whisk until smooth. Set aside.
2. When the pasta/greens are done cooking, drain well and return to the pot. Immediately toss the noodles with the sauce mixture. Continue to toss until all noodles are well coated. Garnish with green onions, sesame seeds, and salt & pepper as desired.