Kale noodles “meal prep”
Linnea Vihonen
Chef and creative innovator.
25 min.
2Ingredients
- 1 bag Pan Noodles
- 1 tbsp rapeseed oil
- ½ tsp fine sea salt
- 1 tbsp toasted sesame oil
- 1 red onion, sliced
- 2 spears kale, sliced
- 1 packet marinated tofu, cubed
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- ½ tsp fine sea salt
- black pepper from a mill
plus:
- crushed toasted almonds
- ½ pot parsley, finely chopped
Recipe
Heat 1 tbsp of rapeseed oil in a pan and add the frozen noodles. Fry for around five minutes until they are golden brown, and season with salt. Set aside.
Fry the red onion slices in the toasted sesame oil until they are soft and translucent. Add the tofu cubes and fry for a few minutes. Add the kale and fry for a further five minutes.
Add the noodles back to the pan and stir. Season with soy sauce, lemon juice, salt, and a few turns of the black pepper mill. Granish with crushed toasted almonds and chopped parsley.
VIDEORECIPE (in Finnish)
Rooty
Pan Noodle
Rooty Pan Noodle is healthy and easy to prepare, plus you’re saving the planet on the side. We have created an all-round good side dish that turns any main meal into something special. Pan Noodle can be used in a hearty Pad Thai or a fresh veggie stir fry. You can do anything with Pan Noodle.
If you swap your wheat noodles for potato – the northern superfood – you’re also doing the environment a favour. Potato yields are four times larger than wheat yields grown on the same amount of farmland. What you eat matters!
Why do things the hard way when it’s so easy to make eco-friendly food? Rooty Pan Noodle – Join The Kind Side
See also
Potato noodles and pike patties
Chantarelle risotto with potato rice
