This is one of my favourite dishes as it’s super easy to make and I get a whackload of kale in one meal. According to WebMD, 1 cup of kale has just 33 calories but:
- Nearly 3 grams of protein
- 2.5 grams of fiber (which helps manage blood sugar and makes you feel full)
- Vitamins A, C, and K
- Folate, a B vitamin that’s key for brain development
- Alpha-linolenic acid, an omega-3 fatty acid. (While kale has far less omega-3 than fish, it is another way to get some of this healthy fat into your diet.
- Lutein and zeaxanthin, nutrients that give kale its deep, dark green coloring and protect against macular degeneration and cataracts
- Minerals including phosphorus, potassium, calcium, and zinc
Right, let’s get to the recipe! For this super quick dinner or side dish, you will need:
- 200 grams wide, flat rice noodles (sen yai). Fresh or dried is ok, but if you’re using the dried kind you need to soak them first
- handful medium firm tofu or handful of prawns
- 1 cup kale cut into 1/2 inch sections – use the stalks and leaves! Broccoli and rapini work well for this recipe too!
- 1 egg tbsp garlic
- 2 tbsp oil
- 1 tbsp gluten free soy sauce
- 1 tbsp oyster or fish sauce
- 2 tsp palm sugar
- 2 tsp apple cidar vinegar
- salt and pepper to taste
- red chili if desired
Get your ingredients ready and your wok warmed up. This is a quick dish!
- Heat the oil over medium heat
- Add the garlic and tofu or prawns. Stir-fry for 2 minutes.
- Then add the egg and cook, then the noodles. Stir it all together.
- Add the kale and all the seasonings. Stir again for another 2 minutes.
- Serve with red chili powder and a slice of lime.