Recipe by Steph Grasso
Sweet Kale Crunch Noodle Bowl
Recipe by Steph Grasso – Sweet Kale Crunch Noodle Bowl
A balanced, nutrient-dense noodle bowl designed to keep you full and energized. This dish pairs fiber-rich veggies and kale with plant-based protein from edamame to support digestion and satiety, while rice noodles provide quick, usable energy. Healthy fats from sesame oil and seeds help with nutrient absorption, and the mix of flavors makes it a satisfying way to build a well-rounded plate.
Ingredients
- 1 (11.5-ounce) package Fresh Express® Sweet Kale Chopped Salad Kit
- 4 ounces rice noodles
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 cups shelled edamame (thawed if frozen)
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
Sauce:
- 3 tbsp low-sodium soy sauceÂ
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or honey
- 1–2 tsp sriracha (optional, for heat)
- 1 tbsp peanut butter or tahiniÂ
- Juice of ½ lime
To finish:
- Poppyseed dressing (from the kit)Â
- Pumpkin seeds (from the kit)
- Optional: chopped cilantro + green onions + crushed peanuts or cashews
Instructions
- Cook the rice noodles according to package directions, then drain and rinse with cold water so they don’t stick. Set aside.
- In a large pan, heat the sesame oil over medium heat. Add the garlic and ginger and cook for about 30 seconds until fragrant.
- Add the edamame, bell pepper, and carrots. Sauté for 3–4 minutes until slightly softened but still have some crunch.
- In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, sriracha, peanut butter, and lime juice until smooth.
- Add the cooked noodles and the Fresh Express® Sweet Kale greens into the pan. Pour the sauce over everything and toss well until the greens slightly wilt and everything is coated.
- Remove from heat and drizzle with a little of the poppyseed dressing for that sweet + tangy contrast.
- Top with pumpkin seeds, and any extras like cilantro, green onions, or crushed nuts.
Made with
