Sesame Noodles with Kale & Tofu
Prep Time
Serves
Cooking Mode
8 oz dried Asian egg noodles
1 pkg Compliments Organic Mixed Baby Kale
2 tbsp sesame oil
2 tbsp soy sauce
1 tsp sriracha sauce
2 cloves garlic, minced
1 ½ cups cubed cooked extra firm tofu (8 oz/250 g)
2 tbsp toasted sesame seeds
2 tbsp hemp seeds (optional)
8 oz dried Asian egg noodles
1 pkg Compliments Organic Mixed Baby Kale
2 tbsp sesame oil
2 tbsp soy sauce
1 tsp sriracha sauce
2 cloves garlic, minced
1 ½ cups cubed cooked extra firm tofu (8 oz/250 g)
2 tbsp toasted sesame seeds
2 tbsp hemp seeds (optional)
Directions
1Cook noodles according to package directions. Drain and transfer hot noodles back into saucepan. Add kale, sesame oil, soy sauce, sriracha and garlic; toss to combine.
2Divide noodle mixture among 4 bowls. Top with tofu. Sprinkle with sesame and hemp seeds, if using, to serve.
Tips
1
Dried Asian egg noodles are often sold in packs of square "nests".
2
Instead of baby kale, use baby spinach.
3
Substitute tofu with boiled, poached or fried eggs.
Disclaimer
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Personal Note
Personal Note