- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 8 oz
- dried Asian egg noodles
- 250 g
- 1 pkg
- Compliments Organic Mixed Baby Kale
- 1 L
- 2 tbsp
- sesame oil
- 30 mL
- 2 tbsp
- soy sauce
- 30 mL
- 1 tsp
- sriracha sauce
- 5 mL
- 2
- cloves garlic, minced
- 1 1/2 cups
- cubed cooked extra firm tofu (8 oz/250 g)
- 375 mL
- 2 tbsp
- toasted sesame seeds
- 30 mL
- 2 tbsp
- hemp seeds (optional)
- 30 mL
Method
- Step 1
- Cook 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.
- Step 2
- Divide noodle mixture among 4 bowls. Top with tofu. Sprinkle with sesame and hemp seeds, if using, to serve.
