Asian Kale with Noodles Recipe -
Asian Kale with Noodles Recipe
  • READY IN 40 mins

Asian Kale with Noodles

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 28, 2012

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
Jun 16, 2015

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.


12 Ratings

Jan 20, 2013

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 food). Green onions would have really been good in this recipe! Delicious!!!

Jul 16, 2012

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 FRESH ginger. It makes the dish.Thank you for adding variety to my over abundance of kale in my garden.

Jan 02, 2014

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 the flavors just didn't match. The sesame oil was too much and there was no umami tying it all together.

Nov 22, 2013

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! I did make a few little changes - I used coconut oil for the vegetable oil (never cooked with coconut oil before). I have never eaten kale before, so that was different for me. I ran out of soy sauce so added a Pampered Chef product that had soy and sesame in it. I only put in two eggs and no sesame oil. I will make this again and again!

Apr 10, 2013

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 me fancy pants). Hubs suggested peanuts so I'll try that next time.

Jan 31, 2013

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


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  • Calories
  • 444 kcal
  • 22%
  • Carbohydrates
  • 53.4 g
  • 17%
  • Cholesterol
  • 200 mg
  • 67%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 21.5 g
  • 43%
  • Sodium
  • 1043 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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