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Level
very easy
Prep Time
10 mins
Total Time
25 mins
Serves
4

Ingredients

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

Method

Step 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.

Step 2

Divide noodle mixture among 4 bowls. Top with tofu. Sprinkle with sesame and hemp seeds, if using, to serve.

Tips

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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Lunch Safeway

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
400
Fat:
15 g
Saturated Fat:
2 g
Carbs:
22 g
Fibre:
6 g
Sugar:
2 g
Cholesterol:
55 mg
Protein:
18 g
Sodium:
550 mg
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