Kale-Sesame Noodles
Kale-Sesame Noodles bring together tender lo mein, vibrant kale, and nutty sesame flavors for a dish that’s both satisfying and wholesome. Tossed in a creamy soy-tahini sauce with a hint of ginger and peanut butter, the noodles are complemented by crisp edamame and a touch of spice from chile-garlic sauce. Toasted almonds and sesame seeds add a delightful crunch, making this dish perfect for a quick, flavorful meal.
Recipe - West Monroe #602
Kale-Sesame Noodles
Prep Time25 Minutes
Servings4
Cook Time5 Minutes
Ingredients
4 oz lo mein noodles, cooked
3 Tbs sesame oil, divided
1 Tbs vegetable oil
3 Tbs sliced almonds
2 tsp sesame seeds
3 Tbs soy sauce
2 Tbs rice vinegar
2 Tbs tahini
1 Tbs creamy peanut butter
1 Tbs granulated sugar
1 Tbs ginger, finely grated
1 tsp garlic powder
1 bunch kale
2 Tbs water
1 cup shelled edamame
2 tsp chili-garlic sauce or chile crisp, to taste
Directions
- After cooking the noodles, rinse in cold water. Drain. Add a tablespoon of sesame oil. Toss to coat, and set aside. In a wide skillet, add the vegetable oil, almonds and sesame seeds. Over low heat, toast until golden. Transfer to a bowl, and set aside.
- In a measuring cup, combine the remaining sesame oil, soy sauce, rice vinegar, tahini, peanut butter, sugar, ginger and garlic powder. Stir to combine.
- Fold over the kale leaves. Cut down the fold to remove the middle stalk and stem. Discard stalks and stems. Slice the remaining leaves, and place in the skillet. Add the water. Cook over medium heat for 3 to 4 minutes or until leaves are wilted. Push the kale to the side of the pan. Add the sauce, noodles and edamame. Toss with tongs to coat the noodles and incorporate the kale. Turn off the heat.
- Transfer to a serving dish. Top with the almonds, sesame seeds and chile-garlic sauce.
Nutritional Information
Per Serving: Calories: 330, Fat: 25 g (4 g Saturated Fat), Cholesterol: 0 mg, Sodium: 990 mg, Carbohydrates: 20 g, Fiber: 6 g, Protein: 11 g.
25 minutes
Prep Time
5 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Ka-Me Noodles, Wide, Lo Mein - 8 Ounce
$2.68 was $2.98$0.34/oz
Ty Ling Sesame Oil, Pure - 6.2 Fluid ounce
$4.48 was $4.98$0.72/fl oz
Brookshire's 100% Pure All Purpose Vegetable Oil - 48 Fluid ounce
$4.48$0.09/fl oz
Fisher Natural Sliced Almonds - 10 Ounce
$8.98$0.90/oz
McCormick Sesame Seed - 1 Ounce
$3.78$3.78/oz
Brookshire's Authentic Soy Sauce - 10 Fluid ounce
$2.48 was $2.68$0.25/fl oz
Marukan Rice Vinegar - 12 Fluid ounce
$3.48$0.29/fl oz
Not Available
Peter Pan Peanut Butter, Creamy - 16.3 Ounce
$2.98 was $4.48$0.18/oz
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.18$1.09/lb
Gourmet Garden Ginger Stir-In Paste - 4 Ounce
$4.98$1.25/oz
McCormick Garlic Powder - 3.12 Ounce
$4.48 was $4.98$1.44/oz
Fresh Kale, Organic - 1 Each
$1.98
Not Available
Seapoint Farms Edamame - 12 Ounce
$3.48$0.29/oz
Huy Fong Chili Garlic Sauce - 8 Ounce
$3.78$0.47/oz
Nutritional Information
Per Serving: Calories: 330, Fat: 25 g (4 g Saturated Fat), Cholesterol: 0 mg, Sodium: 990 mg, Carbohydrates: 20 g, Fiber: 6 g, Protein: 11 g.
Directions
- After cooking the noodles, rinse in cold water. Drain. Add a tablespoon of sesame oil. Toss to coat, and set aside. In a wide skillet, add the vegetable oil, almonds and sesame seeds. Over low heat, toast until golden. Transfer to a bowl, and set aside.
- In a measuring cup, combine the remaining sesame oil, soy sauce, rice vinegar, tahini, peanut butter, sugar, ginger and garlic powder. Stir to combine.
- Fold over the kale leaves. Cut down the fold to remove the middle stalk and stem. Discard stalks and stems. Slice the remaining leaves, and place in the skillet. Add the water. Cook over medium heat for 3 to 4 minutes or until leaves are wilted. Push the kale to the side of the pan. Add the sauce, noodles and edamame. Toss with tongs to coat the noodles and incorporate the kale. Turn off the heat.
- Transfer to a serving dish. Top with the almonds, sesame seeds and chile-garlic sauce.