Asian Kale with Noodles recipe

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Ingredients

1 (8 ounce) package spaghetti
2 tablespoons vegetable oil
1 clove garlic, minced
1 (1 inch) piece fresh ginger root, minced
4 cups torn kale leaves
¼ cup soy sauce
1 cup water
4 eggs, beaten
1 teaspoon crushed red pepper
1 teaspoon sesame oil

Nutrition Info

444.1 calories
carbohydrate: 53.4 g
cholesterol: 200.5 mg
fat: 16.5 g
fiber: 4 g
protein: 21.5 g
saturatedFat: 3.5 g
servingSize: -
sodium: 1043.4 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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

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