So quick and easy to make!
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
I’ve also used brown rice linguine for this and it works well!
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!
Don’t be an idiot like me and add the kale too soon!
- 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.