Sesame Noodles with Kale and Tofu

4
Medium
Dinner

Characteristics

Under 30 minutes Vegetarian Without nuts High Fibre High Calcium

Nutritional Facts Per Serving

400
Calories
18 g
Protein
52 g
Carbs
6 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 400
  • Lipides 15 g
    • Saturated fat  2 g
  • Cholesterol 55 mg
  • Sodium  550 mg
  • Carbs 52 g
    • fiber  6 g
    • Sugar  2 g
  • Protein 18 g

Ingredients

  • 8 oz (250 g) dried Asian egg noodles
  • 1 pkg (1 L) Compliments Organic Mixed Baby Kale
  • 2 tbsp (30 mL) sesame oil
  • 2 tbsp (30 mL) soy sauce
  • 1 tsp (5 mL) sriracha sauce
  • 2 cloves garlic, minced
  • 1 1/2 cups (375 mL) cubed cooked extra firm tofu (8 oz/250 g)
  • 2 tbsp (30 mL) toasted sesame seeds
  • 2 tbsp (30 mL) hemp seeds (optional)

Method

  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. 
  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.

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