Quick Noodles with Kale & Tofu – Updated
While making this the other night, I realized that I’ve changed a few things in this recipe but never updated you guys. Ryan and I love this meal so much that we probably make it once every couple weeks. I usually don’t mix it up too much, but I found myself out of the noodles I usually use, which require a special trip to Whole Foods, and low on lemon and limes, so I made some minor changes. (You can watch the video and get the original recipe here).
If you have a Trader Joe’s nearby, rejoice! They have big bags of fresh kale that are pre-cut. My only complaint is that there are inevitably some stems mingling with the leaves, and I’m a spaz so I go through the bag and pick them out before boiling the kale. Even so, it’s so much easier to just cut open a bag than to cut up fresh kale, and since Ryan and I are usually both exhausted when it comes time to cook dinner, we’ll take whatever help we can get.
When I realized I didn’t have and soba, somen or ramen noodles, I tore through our pasta and found some angel hair. We were pretty hungry, so I just doubled the sauce and used the entire 16oz. package of pasta. I still used the same amount of kale and tofu, and it worked really well. I’ll definitely make it this way from now on. We can both overeat and still have leftovers!
Because I doubled the sauce I didn’t have enough lemon or lime juice. I substituted some seasoned rice vinegar and reduced the amount of sugar in the sauce. You could also use regular rice vinegar and leave the sugar alone. As long as you taste as you go and adjust as needed, you’re good.
I realize these aren’t drastic changes, but I wanted to share since they make my life easier. Hopefully they’ll help you as well!