If you are a kale lover, then probably you are over the basic kale recipes stage. You have probably enjoyed blending it into smoothies, tossing it into pasta, and simmering it in soups whenever possible. However, it is time to get you to the next level and make something still healthy and delicious but a little more like a meal. Today we’ll be sharing with you different kale noodle recipes for you to choose your favorite.
Numerous recipes of kale noodles that you can choose from that we are certain will satisfy even the most demanding palates. Kale is a pretty versatile vegetable, it’s delicious when cooked right, and it just so happens to be one of the healthiest veggies out there; it is widely acclaimed for being a rich source of antioxidants, calcium, iron, vitamins C and K, and has so much more to offer for our overall health.
So if you’ve made up your mind and decided that this is the year you’ll start adding more veggies to your diet, kale needs to be the one you shouldn’t leave behind. And to encourage you even further, take a pick at these super tasty kale noodle recipes.
The flavor in this recipe is simply great, and if you like a tart and vinegar flavor, this recipe is definitely for you. It holds up as leftovers the next day too.
You can add some of the dressing to the kale first but reserve some for on top after adding the noodles, and instead of deep-frying the broccoli in this sesame noodles recipe, they are roasted, which gives it a nice texture. Following this recipe in just three easy steps, you’ll have four servings.
- 1 large head of broccoli, cut into large florets with some stalk attached
- 2 garlic cloves, 1 finely grated, 1 thinly sliced, divided
- 1½ teaspoons sambal oelek
- 1 tablespoon plus ½ cup sherry vinegar or red wine vinegar, divided
- ¾ cup vegetable oil, divided
- 1 teaspoon kosher salt, plus more
- ¼ teaspoon freshly ground black pepper, plus more
- 3 scallions, green parts only, thinly sliced, plus more for serving
- 1 3-inch piece ginger, peeled, cut into 1-inch matchsticks
- 4 cups chopped Tuscan kale leaves
- 2 10-ounce packages of fresh ramen noodles
- Preheat oven to 450°. Toss broccoli with grated garlic, sambal oelek, 1 Tbsp. Vinegar and ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Roast until tender.
- Whisk scallions, ginger, sliced garlic, 1 tsp. Salt, ¼ tsp. Pepper and remaining ½ cup vinegar and ½ cup oil in a large bowl. Add kale; toss to coat.
- Add noodles and warm broccoli to kale and toss to coat. Divide among bowls and top with mint, sesame seeds, and more scallions.
Amount Per Serving:Calories: 534Total Fat: 45gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 38gCholesterol: 0mgSodium: 826mgCarbohydrates: 28gFiber: 6gSugar: 3gProtein: 7g
This recipe is hearty and simply delicious, perfect as a weeknight or any night noodle bowl. Curly kale instead of Tuscan is recommended for this recipe. You’ll be using nutritional yeast for these kale noodles, which act as a vegan version of parm, and if you don’t have coconut flakes, you can use unsweetened shredded coconut.
Kale and coconut? That’s right! Your family will ask for this recipe all the time.You’ll also be using soba noodles which tend to get slimy. To avoid this, never cook soba noodles for more than three minutes and rinsed in cold water, or better yet – drain and submerge in ice water for a minute.
- 1 medium bunch curly kale, ribs and stems removed, leaves coarsely chopped (about 4 cups)
- 1¼ cups unsweetened coconut flakes
- ⅓ cup nutritional yeast
- ½ tsp. kosher salt, plus more
- 2 Tbsp. plus ½ cup extra-virgin olive oil
- 8 oz. dried soba noodles
- 3 Tbsp. tahini
- 2 Tbsp. Plus 2 tsp. soy sauce
- 1 Tbsp. honey
- 2 tsp. Toasted sesame oil, plus more for drizzling
- ½ tsp. crushed red pepper flakes, plus more for serving
- 1 lime
- Place racks in the upper and lower thirds of the oven and preheat to 375°. Toss kale, coconut, nutritional yeast, ½ tsp. Salt, and 2 Tbsp. Olive oil in a large bowl to coat. Divide mixture evenly between 2 rimmed baking sheets and roast, tossing and rotating baking sheets halfway through, until kale is crisp and coconut is golden brown, 15–20 minutes.
- While kale is roasting, cook noodles in a large pot of boiling water according to package directions.
- Combine tahini, soy sauce, honey, 2 tsp. Sesame oil, ½ tsp. Red pepper flakes and remaining ½ cup olive oil in a small bowl. Whisk dressing until smooth, then pour about half of it over noodles; toss to coat.
- Add half of the kale mixture to noodles and toss to incorporate. Drizzle in more dressing as needed.
Amount Per Serving:Calories: 657Total Fat: 56gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 9mgSodium: 374mgCarbohydrates: 33gFiber: 9gSugar: 7gProtein: 15g
You’ll definitely be putting this in your regular meal rotation! These tasty sweet potato noodles with garlic and kale are out of this world. This colorful dish is as pretty as it is full of flavor, and if you haven’t tried sweet potato noodles before, you are in for a real treat.
This version is based on the original Spaghetti Aglio e Olio pasta recipe, only here it is made using sweet potatoes in place of the pasta. With 2 medium sweet potatoes, you’ll have plenty, at least for three servings, and your spiralizer makes all the hard work. And keep in mind with this delicious combination of flavors, you are also getting plenty of nutrients.
- 2 medium sweet potatoes, spiralized
- 1 to 2 tablespoons extra-virgin olive oil, enough to well coat the pan
- 3 garlic cloves, thinly sliced sliced
- ¼ teaspoon red pepper flakes, more as desired
- 2 to 3 tablespoons water
- 4 cups baby kale (or thinly sliced lacinato kale)
- sea salt and freshly ground black pepper
- squeezes of fresh lemon juice
- Spiralize your sweet potatoes into noodles.
- Cook garlic and add a few generous pinches of salt, red pepper flakes, and a few grinds of freshly cracked black pepper.
- Add the sweet potato noodles and toss to coat. Let cook for 2 minutes.
- During the last minute of cooking, stir in the kale so that it wilts into the noodles. Remove from heat and transfer to 3 or 4 bowls
Amount Per Serving:Calories: 220Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 168mgCarbohydrates: 32gFiber: 6gSugar: 9gProtein: 5g
If you’ve been trying to make your family at home eat more kale, this classic with a spin is the perfect way to do it. You’ll turn every kale skeptic into kale fanatics after the first bite. Picture yummy parmesan garlic noodles with finely chopped kale for a comforting lunch or dinner.
This recipe is also wonderful as a base for a well-rounded meal, all you need to do is throw in some cherry tomatoes and your favorite protein sources, and you are all set! You can enjoy this fantastic recipe in just 20 minutes and get two decent size servings.
- 6 large cloves of garlic, minced
- 8.8oz (250g) of tagliatelle
- 1 Tbsp (20g) butter
- 1 cup (100g) grated parmesan cheese*
- 1-2 Tbsps Olive oil
- 3.5oz (100g) of kale
- Juice of 1 small lemon
- Salt and pepper, to taste
- Boil your pasta noodles for about 5 minutes
- Sautee your kale and garlic together until the kale is wilted and reduced.
- When the pasta is ready, drain and add to the pan with the kale. Add the butter and parmesan cheese and mix through until it’s all combined.
Amount Per Serving:Calories: 129Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 12mgSodium: 115mgCarbohydrates: 13gFiber: 2gSugar: 1gProtein: 3g