ASIAN KALE WITH NOODLES
Yummy and super-quick! Depending on dietary needs, you may substitute tofu for the eggs.
Provided by CrimsonJewel
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti at a boil until tender yet firm to the bite, about 12 minutes; drain and set aside.
- Heat the vegetable oil in a large skillet over medium heat.
- Cook and stir the garlic and ginger in the hot oil until fragrant, about 1 minute.
- Stir the kale into the garlic and ginger mixture; continue cooking and stirring 1 minute more.
- Add the drained spaghetti to the kale mixture; toss while cooking about 30 seconds before adding the soy sauce and water. Bring the mixture to a simmer and cook for 2 minutes.
- Make a well in the middle of the spaghetti mixture. Pour the eggs into the well; gently fold the eggs into the noodle mixture as they cook until they are evenly distributed through the noodles and cooked, about 5 minutes.
- Season with the crushed red pepper flakes. Drizzle the sesame oil over the noodles to serve.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 53.4 g, Cholesterol 200.5 mg, Fat 16.5 g, Fiber 4 g, Protein 21.5 g, SaturatedFat 3.5 g, Sodium 1043.4 mg, Sugar 2.6 g
STICKY PORK WITH GINGERED NOODLES & KALE
A quick and cheap family favourite with loads of flavour
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Mix half the ginger with the soy, honey and five-spice in a shallow dish. Add the pork steaks and turn in the mixture to coat. Grill for 6-8 mins, turning once, until the pork is cooked and nicely browned.
- Meanwhile, cook the noodles following pack instructions. Heat the oil in a wok or large frying pan, then quickly fry the remaining ginger with the kale and chilli for 2 mins until wilted. Drain the noodles and add to the pan, tossing everything together. Serve with the pork steaks.
Nutrition Facts : Calories 493 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 1.95 milligram of sodium
POKE BOWL
Poke is a Hawaiian staple and is convenient, nutritious and filling. Our easy bowl uses fresh sushi-grade tuna and shichimi togarashi - a Japanese seven-spice mix
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 14
Steps:
- Put the rice in a small bowl. Cover with cold water and massage with your hands to remove the starch. Drain and put the rice in a small saucepan with a tight-fitting lid. Cover with a fingertip depth of cold water and simmer over a medium heat with the lid on for 10 mins. Remove from the heat and leave to steam with the lid on for another 15 mins, then stir through the rice wine vinegar.
- Meanwhile, mix the mayonnaise with the shichimi togarashi in a small bowl and set aside. Put the tuna on a chopping board, cut into roughly 1cm cubes, then sprinkle liberally with flaky sea salt.
- In a large bowl, mix the sesame oil, soy sauce, lime juice and chilli flakes. Add the tuna chunks and stir well, so that every piece is coated in the dressing.
- To assemble, put a mound of rice in two bowls. Top each with half an avocado, the tuna and dressing, cherry tomatoes and nori. Sprinkle over the chopped nuts and spring onions, and finish with a spoonful of the spicy mayo.
Nutrition Facts : Calories 839 calories, Fat 53 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 2.6 milligram of sodium
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