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Chinese Noodles with Greens

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Chinese Noodles with Greens

Chinese Noodles with Greens

Jessica Braider
This is a fun, different spin on pasta night that our founder Aviva developed with her friend Lisa Flaxman and which appeared in Bon Appétit in 2000. Healthier, cheaper, and even faster than getting take out Chinese, this simple recipe will be a hit with everyone in your household!
Cook Time 25 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Asian, Chinese
Servings 8 servings


  • 16 oz. lo mein noodles or linguine (use wheat/gluten-free if needed)
  • 1/4 cup reduced-sodium soy sauce (use wheat/gluten-free if needed)
  • 2 Tbsp. rice vinegar or rice wine vinegar
  • 2 Tbsp. honey
  • 2 Tbsp. sesame oil
  • 2 tsp. cornstarch
  • 4 scallions all the green and some of the white parts, sliced
  • 3 cloves garlic minced, about 1 1/2 tsp.
  • 1 Tbsp. fresh ginger peeled and minced
  • 9 – 12 oz. bok choy Swiss chard, or spinach, leaves only, chopped


  • In a large stockpot, cook the noodles according to the package directions until they are al dente.
  • In a measuring cup, whisk together the soy sauce, vinegar, honey, 1 Tbsp. sesame oil, and the cornstarch. Set it aside.
  • In a large heavy skillet, heat the remaining sesame oil over medium heat. Add the scallions, garlic and ginger and stir-fry them for 30 seconds.
  • Add the greens and sauté them until they begin to wilt, 2 – 4 minutes.
  • Add the cooked noodles and sauce, and combine until well blended. Serve it immediately or refrigerate it for up to 3 days.

Slow Cooker Directions

  • Combine all ingredients except the noodles in the slow cooker, and cook on low for 4-6 hours or on high for 2-3 hours. Combine the cooked noodles with the sauce to serve. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Cook the noodles and store tossed with a little oil to prevent sticking, combine the ingredients for the sauce, slice the scallions, peel the garlic, peel and mince the ginger, chop the greens.
Scramble Flavor Booster: Add up to ¼ tsp. crushed red pepper flakes or Asian chili garlic paste to the sauce before cooking it.
Tip: After adding the noodles to the boiling water, cover the pot for a minute to let the water return to a rapid boil more quickly.
Video: Watch Jessica make it on Facebook Live!
Nutritional Information Per Serving (% based upon daily values): Calories 270, Total Fat: 5g, 7%; Saturated Fat: 0g, 0%; Cholesterol: 0mg, 0%; Sodium: 540mg, 23%; Total Carbohydrate: 49g, 16%; Dietary Fiber: 2g, 8%; Sugar: 7g; Protein: 8g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dairy-Free, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Main Dish, Make-Ahead, Nut-Free, Slow Cooker, Vegan, Vegetarian, Winter
Tried this recipe?Let us know how it was!
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