Ingredients
4
4 servings
- •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
- •¼ cup soy sauce
- •1 cup water
- •4 eggs, beaten
- •1 teaspoon crushed red pepper (Optional)
- •1 teaspoon sesame oil
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 444
- Carbohydrate: 53g
- Fat: 17g
- Fiber: 4g
- Protein: 22g
- Sugar: 3g
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