Sesame Noodles with Kale & Tofu

Prep Time: 10 minutes
Total Time: 25 minutes
Makes: 4

Ingredients

  1. 8 oz (250 g) dried Asian egg noodles
  2. 1 pkg (1 L) Compliments Organic Mixed Baby Kale
  3. 2 tbsp (30 mL) sesame oil
  4. 2 tbsp (30 mL) soy sauce
  5. 1 tsp (5 mL) sriracha sauce
  6. 2 cloves garlic, minced
  7. 1 1/2 cups (375 mL) cubed cooked extra firm tofu (8 oz/250 g)
  8. 2 tbsp (30 mL) toasted sesame seeds
  9. 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.
Tip:
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.