Monday, July 19, 2010

Asian Noodles with Vegetables

A while back someone asked on the Frontier Kitchen facebook page if I had any recipes for kale. I didn't.

I had been avoiding kale.

That sentence cracks me up because my husband's name is Khale and pronounced exactly the same as kale.

I don't know why I was avoiding this leafy green vegetable. It's really tasty! 

I experimented with this dish a few weeks ago and loved the way it turned out so I made it again so I could share. :)

Chop up a head of broccoli and grab half a bunch of kale.

Pull the leaves off the stem of.

Chop kale.

Cooking with kale makes me giggle. Love you, Khale! :)

Using a veggie peeler, slice a large carrot into long strips.

Ah, healthy food!

Grab some udon noodles. I love how these come wrapped in perfectly portioned pieces so you know exactly how much to use.

Cook the noodles according to the package directions. Mine said: Place noodles in boiling water, cover and turn heat down to a simmer. Cook for 5 minutes or until tender.

2 minutes before the noodles need to be drained, add in the kale and broccoli.


In a wok or large cast-iron skillet, heat a couple tbsp. of vegetable oil. Add noodles, kale, broccoli, and carrots to the pan. Drizzle in a 3 tbsp. of General Tso sauce. I used the kind from House of Tsang. Because that's what my grocery store had. If there's another Asian sauce that you love, try substituting it.

Heat the dish until piping hot.

Serve and enjoy!

Udon Noodles with Vegetables (printable recipe)
Serves 4

1 head fresh broccoli, chopped
1/2 bunch kale, chopped
1 large carrot, cut into strips with a vegetable peeler
1 bunch udon noodles
3 tbsp. General Tso's sauce (or use your favorite Asian sauce!)

In a large pot of boiling water, cook udon noodles according to package directions. Two minutes before the noodles need to be drained, add in broccoli and kale. Drain noodles and vegetables together.

In a wok or large cast-iron skillet, heat a couple tbsp. of oil. Add in noodles, kale, broccoli and carrot. Drizzle in the General Tso's sauce. Heat through until piping hot.

Serve and enjoy!

This recipe is linked to the $5 Dinner Challenge.


  1. YAY! Thanks for the kale recipe. I'm going to link this to my CSA FB page!

  2. sounds delicious pefect for potlucks

  3. We made this last night for dinner after seeing your post. I had to work with what we had in the house, so I used kale from our garden, zucchini, shredded carrots, broccoli and I added a little chicken that we had leftover, and some sliced almonds. For the oil, I used peanut oil. My kids don't like spicy, so I added some orange juice concentrate to the General Tso sauce and they all loved it! It was a huge hit! Thanks for sharing.


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