Sesame Noodles with Kale & Tofu

Prep time: 10min
Total time: 25min
Serves: 4
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
Per serving (1/4 of the recipe):
calories
400
fat
15 g
saturated fat
2 g
carbs
22 g
sugar
2 g
protein
18 g
cholestrol
55 mg
fibre
6 g
sodium
550 mg

Directions

  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.