- Level
- very easy
- 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.
Tips
Dried Asian egg noodles are often sold in packs of square "nests".
Instead of baby kale, use baby spinach.
Substitute tofu with boiled, poached or fried eggs.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
