Asian Kale with Noodles

Asian Kale with Noodles

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.

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.

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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 ...

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! ...

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...

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.

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