Asian Kale with Noodles

Asian Kale with Noodles

CrimsonJewel 2

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


40 m servings 444 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 53.4g
  • 17%
  • Protein:
  • 21.5 g
  • 43%
  • Cholesterol:
  • 200 mg
  • 67%
  • Sodium:
  • 1043 mg
  • 42%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  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.
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  1. 12 Ratings


I added some onion, doubled the garlic, doubled the ginger, and halved the soy sauce. This pasta dish looked. smelled and tasted delicious!

Loved this recipe, but have to admit, I made a few changes. Did not add the egg. Instead of soy sauce, used Bragg's Amino Acid to cut down on sodium. Added more red pepper flakes (love spicy ...

Another great Kale recipe. I love that is so different from the typical way to cook kale. I used rice noodles because I don't eat wheat. It worked out fine and didn't get mushy. Make sure to use...