A bare pantry calls for the staples you have, so sesame oil drives tonight's dinner. A quarter bottle is almost gone, and this one pan of fast noodles drinks it all down, turned glossy and fragrant by the time you plate it.

Serves 2. 25 minutes, 15 at the stove.

About 660 calories a serving, 18 g protein, 67 g carbohydrate, 36 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1/4 cup [60ml] sesame oil, 6 ounces [170g] pasta, 2 eggs, 2 cloves garlic, to taste salt, to taste pepper, 4 ounces [115g] bunch of spinach or bok choy.

1. Bring a large pot of salted water to a boil and cook 6 ounces of pasta until just tender, about 9 minutes. While the pasta cooks, mince 2 cloves of garlic and roughly chop 4 ounces of spinach or bok choy.9 min
2. When the pasta is done, scoop out 1/2 cup of pasta water, then drain the pasta into a colander. Crack 2 eggs into a bowl and whisk with a fork until combined.
3. Return the empty pot to medium-high heat and add the 1/4 cup of sesame oil and minced garlic. Cook for 30 seconds until fragrant, stirring once.
4. Add the drained pasta back to the pot with the sesame oil and toss to coat. Pour in the whisked eggs while tossing constantly so they coat the noodles without clumping, about 1 minute. Add the greens and toss until wilted, about 1 minute more.2 min
5. Add 1/4 cup of the reserved pasta water and toss everything together. Taste and season with salt and pepper as needed, adding more pasta water if the noodles seem dry.

Note Swap the greens for shredded cabbage or frozen peas. Leftovers keep in the fridge for one day and can be reheated gently with a splash of water. Serve alone as a light supper or with a side of quick pickled cucumber.

Sesame oil does the heavy lifting here, turning pasta into something rich and nutty in under twenty minutes. This is the recipe to finally use that bottle, stretching it across silky noodles, a runny egg, and whatever greens need eating.

Serves 2. 18 minutes, 15 at the stove.

About 580 calories a serving, 18 g protein, 67 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 3 tablespoons sesame oil, 6 ounces pasta, 2 cloves garlic, 2 eggs, to taste salt, to taste pepper, 4 ounces greens (spinach, bok choy, or kale).

1. Bring a large pot of salted water to a boil and cook 6 ounces of pasta until just before tender, about one minute under the box time. While the water heats, mince 2 cloves of garlic and tear your greens into bite-sized pieces.12 min
2. Scoop out one cup of pasta water, then drain the pasta and return it to the pot. Stir in 3 tablespoons of sesame oil, the minced garlic, and half the reserved pasta water, tossing to coat everything.
3. Divide the noodles between two bowls. Top each with half the greens and one egg, cracking it directly over the warm noodles, where it will gently set from the heat.
4. Season the eggs and noodles with salt and pepper. Drizzle a little more reserved pasta water over each bowl if the noodles seem dry, and serve right away.

Note Swap spinach for any tender greens or even thinly sliced cabbage. Leftovers keep two days cold and taste like a sesame noodle salad; toss with a splash more sesame oil. Serve with soy sauce and hot sauce at the table.

A quick fried rice that uses up the last of the sesame oil, turning it into something that tastes like it has been thought about. You will have dinner in twenty minutes with just what you have at home.

Serves 2. 20 minutes, 18 at the stove.

About 1250 calories a serving, 19 g protein, 150 g carbohydrate, 63 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 splash (about 1 tablespoon) sesame oil, 2 cups cooked rice, 2 eggs, 1 tablespoon oil, 2 cloves garlic, to taste salt, to taste pepper, 1 bunch scallions.

1. Heat 1 tablespoon oil in a large pan or wok over medium-high heat. Crack 2 eggs into a bowl, beat them lightly, and pour into the hot pan, stirring until scrambled and cooked through, about 2 minutes. Set the eggs aside on a plate.2 min
2. Mince 2 garlic cloves. Add another tablespoon oil to the pan if it looks dry, add the garlic, and stir for 30 seconds until fragrant.
3. Add 2 cups cooked rice, breaking up any clumps with the back of a spoon, and stir-fry over medium-high heat for 3 to 4 minutes until the rice is hot and grains are separate. Season with salt and pepper.4 min
4. Pour 1 splash of sesame oil over the rice and stir to coat everything evenly. Return the scrambled eggs to the pan and toss to combine, about 1 minute.1 min
5. Slice 4 scallions, keeping the white and green parts separate. Scatter the white parts into the rice and toss, then top with the green parts. Taste and adjust salt and pepper before serving.

Note Swap the eggs for a handful of cashews if you like. Leftovers keep for two days in the fridge and reheat gently in a pan. Serve with soy sauce on the side and a simple cucumber salad or pickled vegetables if you have them.