Asian Recipe ✶ Asian Kale with Noodles

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

Cooking 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.

Nutrition Facts

• calories444.1
• carbohydrateContent53.4 g
• cholesterolContent200.5 mg
• fatContent16.5 g
• fiberContent4 g
• proteinContent21.5 g
• saturatedFatContent3.5 g
• sodiumContent1043.4 mg
• sugarContent2.6 g