A weeknight noodle bowl built on the sweet-salty depth of sesame ginger teriyaki. Everything cooks in one pan while you chop, and the rice noodles soak up every bit of the glaze. Serve it hot, in a warm bowl.

Serves 2. 20 minutes, 15 at the stove.

About 390 calories a serving, 7 g protein, 70 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups of water to a boil in a large pan over high heat. Meanwhile, slice 2 cloves garlic thin and chop 1/2 medium onion into thin pieces. When the water rolls, add the rice noodles and stir to separate them, then set a timer for the time on the package minus 2 minutes.
2. While the noodles cook, add 1 tablespoon oil to a second large skillet over medium-high heat. Add the garlic and onion with 1/4 teaspoon salt and cook, stirring often, until the onion softens, about 2 minutes.2 min
3. Drain the noodles when they are just shy of tender and add them to the skillet with the onion and garlic. Pour in 3/4 cup sesame ginger teriyaki sauce and 1/4 cup water, then toss everything together over the heat for 1 minute.
4. Add 3 cups fresh bok choy or spinach to the pan and toss until it wilts into the noodles, about 1 minute. Taste and add pepper. Divide between two bowls and serve right away.1 min

Note Swap bok choy for broccoli or snap peas if you like. Leftovers keep in the fridge for two days; reheat gently on the stove with a splash of water. Serve with a soft-cooked egg stirred in, or alongside a simple cucumber salad.