Sesame Noodles and Skinny Greens

Sesame Noodles and Skinny Greens

My friend Wendy, and her dog Frankie, stopped by for dinner. Wendy and I have spent past years teaching cooking classes in and around southeast Michigan together. No one wants to be around us because all we talk about is food. So we meet from time to time, just the two of us, to cook and discuss this favorite subject.

Tonight our mission was simple: To prepare a delicious, healthy dinner using only one pot and 20 minutes of our time. We are feeling lazy and would rather talk about food rather than spend the evening cooking.

“Sesame” is the operative word for the evening. Wendy explained how sesame seeds are packed with important minerals and natural healing properties, more so than other seeds. She explained that sesame’s high copper content helps relieve rheumatoid arthritis. Other minerals found in sesame seeds help lower blood pressure, as well. As always, I listened in rapt attention to these sesame statistics, as if she’d be giving me a quiz after dinner.

We were committed to getting dinner prepared in 20 minutes. It takes about 15 minutes for a big pot of water to come to a boil. During this time we could easily prep the bok choy, peel and devein the shrimp and prepare the vinaigrette. We did manage to shell the shrimp and prep the bok choy. We would have had enough time to make the dressing but the sesame conversation diverted us from our mission. No biggie. I’d make the dressing while Wendy was timing the insertion of ingredients into the boiling water. The trick was timing everything to the second so it was perfectly cooked.

We were on step 4–Wendy had just put the greens into the pot. She glanced out the window to look for Frankie and he was gone. That darn dog squeezed through the gate and was no where to be found. Understandably, Wendy frantically jumped in her car to find him. But the clock was ticking. She bailed on me. I understood, I really did. But now it was up to me, and me alone, to finish the recipe at the 20 minute “ding”, and we hadn’t made the dressing!

In the last 3 minutes of boiling time, I threw the dressing together and had almost finished grating the ginger when the timer went off: A fabulous dinner in 20 1/2 minutes. Wendy arrived soon after with bad boy Frankie, this time on a leash. The conversation seamlessly resumed where it left off: “Did you know that 1/2 cup of sesame seeds has 3 times the calcium of 1/2 cup whole milk….”

Recipe: Sesame Noodles and Skinny Greens


  • 1 pound medium shrimp, shelled and deveined
  • 1 bunch bok choy, washed and thinly sliced, separating white stems from leafy greens
  • 6 ounces (1/2 bag) Al Dente Spicy Sesame Linguini
  • 1/4 cup peanut or vegetable oil
  • 3 tablespoons soy sauce
  • 3 tablespoons rice wine vinegar
  • 2 teaspoons honey
  • 1 tablespoon grated ginger
  • 1 teaspoon black sesame seeds
  • 1 teaspoon white sesame seeds


  1. Fill your largest pot with salted water and bring to a boil.
  2. While water is coming to a boil, wash and thinly slice bok choy, separating the white stems from the green leaves.
  3. Shell and devein shrimp. Make a vinaigrette by combining oil, soy sauce, rice wine vinegar, honey and grated ginger.
  4. When water comes to a boil, place shrimp in pot. Cover. When water returns to a boil, remove the shrimp with a sieve or large slotted spoon. Reserve.
  5. Place sliced white bok choy stems and pasta in boiling water. Cover. When the water returns to a boil, boil one minute.
  6. Then add bok choy green leaf ribbons to the water and stir. Cover. When the water returns to a boil, boil an additional two minutes. Drain pasta and bok choy in a colander and shake lightly to remove excess water.
  7. Return the shrimp, pasta and bok choy to the pot and toss with the dressing. It may be reheated and served warm or refrigerated up to 6 hours and served as a pasta salad.

Time: 20 1/2 minutes

Number of servings (yield): 4

Copyright © Peggy Lampman’s dinnerFeed.

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