Ramen Noodles With Kale Food

RAMEN NOODLES WITH KALE

Steps:

• Heat a large skillet over mediumhigh heat. Add the sesame oil and mushrooms and cook for 1 to 2 minutes, stirring once or twice, until the mushrooms start to soften, adding 1 tablespoon of water if they begin to stick. Add the garlic, ginger, and chile and reduce the heat to medium. Cook for another 1 to 2 minutes, until the mushrooms are softened and the garlic is fragrant. Sprinkle in the five-spice powder and stir to coat. Add the noodles and vegetable broth.
• Cover, reduce the heat, and simmer for 4 to 5 minutes, until the noodles are tender. Add the kale and butter and cook for 1 to 2 minutes more, until the kale is wilted. Garnish with the scallions and serve immediately.

ASIAN KALE WITH NOODLES

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.

MUSHROOM, KALE, AND BOK CHOY RAMEN

Steps:

• Place ramen bricks in a shallow heat-safe bowl. Pour boiling water over ramen and let stand until noodles start to separate and soften.
• Mix soy sauce, balsamic vinegar, sesame oil, sugar, garlic, and ginger together in a small bowl or glass jar.
• Heat vegetable oil in a large skillet or wok over medium-high heat. Saute bok choy, onion, and carrots until onion is translucent, 3 to 5 minutes. Add cremini mushrooms, shiitake mushrooms, and kale. Saute until kale begins to wilt, 3 to 5 minutes.
• Separate ramen noodles with a fork and drain any excess water. Add drained noodles to the skillet and increase heat to high. Pour soy and vinegar sauce over the noodles and vegetables. Stir until flavors combine, about 2 minutes.

EASY SPINACH & RAMEN

Steps:

• Cook the frozen chopped spinach and the flavor packet from the ramen noodles in 2 cups of boiling water for 3 minutes or until spinach is done.
• Add in the ramen noodles and cook for another three minutes.

KALE, CABBAGE AND RAMEN SALAD RECIPE - (4.2/5)

Steps:

• If you've never worked with Kale before, here's how to prepare it: first, cut down the length of the stem on either side to remove the stem. Roughly slice the wedges of kale and wash them. If you are using a bag of chopped kale, you may have to pick through it and cut off the stems before washing. They are tough to chew and not very tasty. Next, put the kale in a bowl and massage it, grabbing it and squeezing and rubbing it. You will see the kale go from dull to bright green and smell a grassy smell. This makes the kale more digestible. Some people will steam the kale for about 5 minutes rather than massage it, which is an option if you have arthritis. Set aside. Mix the dressing ingredients in a large bowl. Crush the Ramen noodles and add to dressing. Add in chopped cabbage and kale. Fold salad, wetting all ingredients and mixing thoroughly. Salad will appear a bit dry. Add mandarin oranges and nuts to salad. If I don't feel like toasting almonds or cashews, I throw in some from a can of nuts to taste. It adds healthy oils and protein to make the meal last. Fold salad gently to mix but not destroy oranges. Chill for a couple of hours to overnight. Enjoy! Salad is also great in a pita pocket or on top of a bed of lettuce.