Noodle Stir Fry with Kale & Bell Peppers
This savory rice noodle stir fry is chock-full of kale, bell pepper, celery, and leeks for a filling and healthy lunch or dinner. If you like, finish with baked tofu, chopped peanuts, cashews, sriracha, pickled jalapeno slices, or fresh cilantro for garnish.
Servings: 2 people
Calories: 236kcal
Ingredients
- 3 ounces rice noodles wide
- 3-4 dashes toasted sesame oil
- 1 teaspoon avocado oil or other neutral-flavored high heat oil
- 1 clove garlic minced
- 1 rib celery sliced
- ½ bell pepper any color, chopped medium
- ½ leek white part only, thinly sliced in half moons with end and dark green parts removed
- 2 leaves kale roughly chopped with thick stems removed
- 1 Tablespoon tamari low-sodium
- 1 teaspoon sweet soy sauce I use the Healthy Boy brand
Instructions
- Boil rice noodles according to package directions, drain, and add 3 or 4 dashes of toasted sesame oil to keep them from sticking. Toss lightly and set aside.
- In a large skillet or wok, bring canola oil to a medium high heat. Add garlic, celery, bell pepper, and leek to skillet and sauté for a couple of minutes, until softened and fragrant. Add kale to the skillet and sauté for a couple of minutes more, until the kale has wilted. Remove skillet from heat and set aside.
- In a small bowl combine tamari and sweet soy sauce. Add the mixture to the skillet along with the rice noodles. Combine all of the ingredients until evenly coated.
- Serve topped with any of optional toppings - baked tofu, chopped peanuts or cashews, Sriracha, jalapeno slices, and a garnish of cilantro, if desired.
Nutrition
Calories: 236kcal | Carbohydrates: 45g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 662mg | Potassium: 231mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2491IU | Vitamin C: 52mg | Calcium: 63mg | Iron: 1mg
