ASIAN KALE WITH NOODLES

Asian Kale with Noodles image

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

Provided by CrimsonJewel

Time 40m

Yield 4

Number Of Ingredients 10

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

Steps:

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.
Heat the vegetable oil in a large skillet over medium heat.
Cook and stir the garlic and ginger in the hot oil until fragrant, about 1 minute.
Stir the kale into the garlic and ginger mixture; continue cooking and stirring 1 minute more.
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.
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.
Season with the crushed red pepper flakes. Drizzle the sesame oil over the noodles to serve.

Nutrition Facts : Calories 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, Sodium 1043.4 mg, Sugar 2.6 g