A quick weeknight stir-fry built on tamari's umami and slight sweetness, with noodles, an egg, and whatever greens soften fast. This shelf gives you one bottle to build on, so you'll buy fresh vegetables and let the tamari do the seasoning work.

Serves 2. 20 minutes, 18 at the stove.

About 650 calories a serving, 33 g protein, 85 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil. While it heats, mince 2 cloves garlic, slice 3 scallions into half-inch pieces, and halve 2 eggs into small bowls. When the water boils, add 6 ounces pasta and cook until just tender, about 8 minutes.
2. Heat 2 tablespoons oil in a large skillet over high heat. Stir in the garlic and cook for 30 seconds until fragrant. Add 4 cups greens, stirring often, until they begin to wilt, about 2 minutes.2 min
3. Drain the pasta, reserving 1 cup pasta water. Add the drained pasta to the skillet with the greens. Stir in 3 tablespoons tamari, half the scallions, and 1/4 cup pasta water, tossing to combine.
4. Push the noodle mixture to the sides of the skillet and crack the two eggs into the center. Let them set for 1 minute, then stir them gently into the noodles until they are mostly cooked through, about 2 minutes more. If the pan looks dry, add a splash more pasta water.3 min
5. Taste and add salt and pepper as needed. Divide between two bowls and top each with the remaining scallions.

Note Swap spinach for any tender greens or mushrooms. Leftovers keep refrigerated for one day, best eaten cold or reheated gently. Serve with a small side salad or rice if you want to stretch the meal.