Asian Kale with Noodles

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

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 444 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

Heat the vegetable oil in a large skillet over medium heat.

Step 3

Cook and stir the garlic and ginger in the hot oil until fragrant, about 1 minute.

Step 4

Stir the kale into the garlic and ginger mixture; continue cooking and stirring 1 minute more.

Step 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.

Step 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.

Step 7

Season with the crushed red pepper flakes. Drizzle the sesame oil over the noodles to serve.