Asian Kale with Noodles

Asian Kale with Noodles

9
CrimsonJewel 2

"Yummy and super-quick! Depending on dietary needs, you may substitute tofu for the eggs."
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Ingredients

40 m servings 444 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 53.4g
  • 17%
  • Protein:
  • 21.5 g
  • 43%
  • Cholesterol:
  • 200 mg
  • 67%
  • Sodium:
  • 1043 mg
  • 42%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti at a boil until tender yet firm to the bite, about 12 minutes; drain and set aside.
  2. Heat the vegetable oil in a large skillet over medium heat.
  3. Cook and stir the garlic and ginger in the hot oil until fragrant, about 1 minute.
  4. Stir the kale into the garlic and ginger mixture; continue cooking and stirring 1 minute more.
  5. Add the drained spaghetti to the kale mixture; toss while cooking about 30 seconds before adding the soy sauce and water. Bring the mixture to a simmer and cook for 2 minutes.
  6. Make a well in the middle of the spaghetti mixture. Pour the eggs into the well; gently fold the eggs into the noodle mixture as they cook until they are evenly distributed through the noodles and cooked, about 5 minutes.
  7. Season with the crushed red pepper flakes. Drizzle the sesame oil over the noodles to serve.

Reviews

9
  1. 12 Ratings

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Most helpful positive review

I added some onion, doubled the garlic, doubled the ginger, and halved the soy sauce. This pasta dish looked. smelled and tasted delicious!

Most helpful critical review

I didn't find this to be to my liking. It wasn't bad, but I really don't think I'll make it again, although hubby thought it was good.

I added some onion, doubled the garlic, doubled the ginger, and halved the soy sauce. This pasta dish looked. smelled and tasted delicious!

Loved this recipe, but have to admit, I made a few changes. Did not add the egg. Instead of soy sauce, used Bragg's Amino Acid to cut down on sodium. Added more red pepper flakes (love spicy ...

Another great Kale recipe. I love that is so different from the typical way to cook kale. I used rice noodles because I don't eat wheat. It worked out fine and didn't get mushy. Make sure to use...

I didn't find this to be to my liking. It wasn't bad, but I really don't think I'll make it again, although hubby thought it was good.

Awful. I was a bit suspicious once they mentioned 'spaghetti' noodles but I quelled my gut instinct and made the whole dish---as described above. I found the flavor off---not at all Asian, and t...

OMG! I can't believe I made this! It was probably one of the most delicious recipes I have ever made with some ingredients I have never used! I am not a good cook, so I am amazed at myself! ...

Such a quick, easy, relatively healthy, and tasty meal! We're eating vegan so I subbed silken tofu for the eggs and added onions as others suggested. Also topped with some sesame seeds (call m...

This was quick and easy. I added some onion, and since I don't like soy sauce I subbed in mango chutney.

Yummy! I didn't actually use measurements for any of the ingredients, but the combination was great.