READY IN 40 mins

Asian Kale with Noodles

Read Reviews (6)

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

Directions

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.
Heat the vegetable oil in a large skillet over medium heat.
Cook and stir the garlic and ginger in the hot oil until fragrant, about 1 minute.
Stir the kale into the garlic and ginger mixture; continue cooking and stirring 1 minute more.
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.
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.
Season with the crushed red pepper flakes. Drizzle the sesame oil over the noodles to serve.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 40 mins

Reviews More Reviews

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!

—sueb

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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.

—Nilam

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8 Ratings

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.

—esatory

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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!!!

—KYLYNN

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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.

—sweetsneats

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Jul 11, 2012

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

—JEANNETAO

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Nutrition

Calories
444 kcal
22%

Carbohydrates
53.4 g
17%

Cholesterol
228 mg
76%

Fat
16.5 g
25%

Fiber
4 g
16%

Protein
21.5 g
43%

Sodium
1042 mg
42%

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

Nutritional Information

Asian Kale with Noodles

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 444
Calories from Fat: 149

% Daily Value *
Total Fat 16.5g 25 %
Saturated Fat 3.5g 18 %
Cholesterol 228mg 76 %
Sodium 1042mg 42 %
Potassium 485mg 14 %
Total Carbohydrates 53.4g 17 %
Dietary Fiber 4g 16 %
Protein 21.5g 43 %
** Sugars 2.6g
Vitamin A 217 %
Vitamin C 135 %
Calcium 18 %
Iron 35 %
Thiamin 53 %
Niacin 63 %
Vitamin B6 25 %
Magnesium 29 %
Folate 90 %

* 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.