"Yummy and super-quick! Depending on dietary needs, you may substitute tofu for the eggs." — CrimsonJewel
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1 (8 ounce) package
1 (1 inch) piece
fresh ginger root, minced
torn kale leaves
crushed red pepper
I added some onion, doubled the garlic, doubled the ginger, and halved the soy sauce. This pasta dish looked. smelled and tasted delicious!
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.
This was quick and easy. I added some onion, and since I don't like soy sauce I subbed in mango chutney.
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!!!
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.
Yummy! I didn't actually use measurements for any of the ingredients, but the combination was great.
* Percent Daily Values are based on a 2,000 calorie diet.
Asian Kale with Noodles
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 149
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