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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Yummy and super-quick! Depending on dietary needs, you may substitute tofu for the eggs. Ingredients:
1 (8 ounce) package spaghetti |
2 tablespoons vegetable oil |
1 clove garlic, minced |
1 (1 inch) piece fresh ginger root, minced |
4 cups torn kale leaves |
1/4 cup soy sauce |
1 cup water |
4 eggs, beaten |
1 teaspoon crushed red pepper (optional) |
1 teaspoon sesame oil |
Directions:
1. 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.
2. Heat the vegetable oil in a large skillet over medium heat.
3. Cook and stir the garlic and ginger in the hot oil until fragrant, about 1 minute.
4. Stir the kale into the garlic and ginger mixture; continue cooking and stirring 1 minute more.
5. 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.
6. 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.
7. Season with the crushed red pepper flakes. Drizzle the sesame oil over the noodles to serve.
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