Asian Kale with Noodles

Asian Kale with Noodles

by Julia Alonso 2 years ago
4 (9)
25 minutes
444.1 kcal
53.4 g carbs
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Description

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

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
Directions
  1. 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. 2. Heat the vegetable oil in a large skillet over medium heat.
  3. 3. Cook and stir the garlic and ginger in the hot oil until fragrant, about 1 minute.
  4. 4. Stir the kale into the garlic and ginger mixture; continue cooking and stirring 1 minute more.
  5. 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. 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. 7. Season with the crushed red pepper flakes. Drizzle the sesame oil over the noodles to serve.
Nutrition Facts
serving: 4 servings
calories: 444.1 kcal
carbohydrates: 53.4 g
protein: 21.5 g
saturated fat: 3.5 g
cholesterol: 200.5 mg
sodium: 1043.4 mg
fiber: 4 g
sugar: 2.6 g