Ramen Noodles with Kale

Ingredients for Ramen Noodles with Kale

• 1 tablespoon sesame oil

• 140g shiitake mushrooms, stems removed, thinly sliced

• 4 garlic cloves, minced

• One 1- inch piece ginger, peeled and minced

• 1 jalapeno chilli, finely minced (seeds removed if you like it less spicy)

• 1/2 teaspoons Chinese five-spice powder

• One 275g package Japanese curly noodles or chuka soba

• 1 cup low- sodium vegetable broth

• 4 cups chopped kale

• 1 tablespoon unsalted butter

• 2 spring onions, chopped

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 chilli 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 spring onions and serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.