Rice Noodles with Broccoli and Kale Recipe

Name: Rice Noodles with Broccoli and Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Soy Sauce; 1/2 teaspoons Rice Vinegar; 1- 1/2 teaspoon Palm Sugar (substitute Granulated Sugar If Preferred); 1/2 teaspoons Cornstarch; 1/2 Tablespoons Vegetable Oil; 1 whole Shallot, Sliced (Should Measure Around 2 Tablespoons); 3/4 cups Broccoli Florets, Cut Into Bite-size Pieces; 10 leaves Chinese Kale, Cut Into 1/2 Inch Slices; 1 cup Loosely Packed, Fresh Wide Rice Noodles; 1 whole Egg

Servings: persons

1
Combine the soy sauce, vinegar, sugar and cornstarch in a small bowl.
2
Whisk vigorously to combine.
3
Set aside.
4
Heat oil in a wok over medium high heat.
5
When the oil begins to shimmer, add shallots and cook until they begin to soften, about 1 minute.
6
Add broccoli and kale and cook, stirring occasionally, until kale cooks down and softens, about 1 minute.
7
Pour the reserved sauce (cornstarch mixture) into the wok and stir all ingredients to combine.
8
Continue cooking until sauce thickens and begins to sizzle on the bottom of the pan.
9
Add noodles, stirring to coat evenly in sauce.
10
Push noodles to one side of the wok and add the egg on the other side.
11
Scramble egg until just cooked through.
12
Give the entire dish a good stir to evenly combine and serve immediately.
13
Note: This dish can be easily doubled, but like most stir-fry recipes, I dont recommend making more than two servings at once.
14
A crowded pan will not allow you to get the intense heat and quick cooking time that is ideal.
15
Once the first ingredient goes into the pan, it should take about 6 minutes to finish the dish.
16
(Too much longer and you risk ending up with mushy vegetables or noodles.)
17
In the photo above, I used Chinese broccoli, but regular broccoli would work just fine.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tablespoons Soy Sauce, 1/2 teaspoons Rice Vinegar, 1- 1/2 teaspoon Palm Sugar (substitute Granulated Sugar If Preferred), 1/2 teaspoons Cornstarch, and more.

Yes, Rice Noodles with Broccoli and Kale falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rice Noodles with Broccoli and Kale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions