25 min
· Serves 4
· Updated March 16, 2026
South First location, 9AM–1PM. See market details →
8 oz spaghetti or Asian noodles
3–4 oz Texsel greens microgreens
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons rice wine vinegar
2 teaspoons dark sesame oil
1/2 teaspoon garlic chili paste
2 tablespoons grapeseed or neutral oil
1 clove garlic, minced
1 scallion, chopped
1 teaspoon black sesame seeds
Whisk together soy sauce, honey, rice wine vinegar, sesame oil, garlic chili paste, and grapeseed oil in a bowl; set aside.
Cook noodles per package directions; drain.
Toss hot drained noodles with the sauce until well coated.
Fold in Texsel greens microgreens raw — the residual heat and soy-sesame sauce will gently wilt them while preserving their peppery bite.
Plate and top with scallion and black sesame seeds. Serve warm or at room temperature.
Earthy shiitake mushroom soba broth with a soft-boiled egg, topped with peppery Texsel greens microgreens stirred in off the heat.
A flexible noodle bowl with ginger-garlic-soy sauce and Texsel greens microgreens added raw for a bright peppery punch.
