Last week I made Kale Chips, with the best seasoning I had ever invented. But, the problem was, I couldn’t get the boys to eat the Kale Chips on their own. I couldn’t even convince them to try it because they only like Kale when it’s fresh! (My boys are strange like that). But, I knew, I just knew that if they could try just a little bit, they would like the Kale Chips. So I had to think smart. What was the one thing that the boys could not get enough of, regardless of the sauce I added to it? Noodles! Well, noodles and spaghetti.
Well, it so happened that I had some Singaporean Rice Noodles in the fridge (although I was going to use the old fashioned whole wheat spaghetti for this dish anyway). These particular noodles were curry flavoured, but you can literally go for any type of noodles. You can even try courgetti (courgette spaghetti) if you like! (Oooh, I think I’m going to tackle a courgetti recipe next… Maybe I’ll do a whole bunch of spiraliser recipes as a feature series…) Anyway, I digress…
Here are the ingredients:
I added raw cashew nuts partly because I only had 3/4 cups of cashew nuts left, but also because I wanted to protein up the recipe a bit. Also, I felt cashew nuts gave the whole dish a more authentic Asian feel to it. And, they really did add to the flavour and texture of the recipe – nuts in a main meal is so underrated!
Here is what the finished version looked like:
Click here for more recipes with kale!
I have to say, I wasn’t really sure how this dish was going to turn out. I only used the seasoning because I had made Kale Chips the week before and I only added the cashew nuts because there was so little left in the cupboard. But, wow, I absolutely loved this Kale Cashew Noodles dish! The seasoning carried through so nicely and because there wasn’t that much to hand, the tamari, maple syrup and dark french mustard didn’t overpower the dish, while the cashew nuts brought a nice crunchy texture to it. Singaporean rice noodles are delicious, but whole wheat spaghetti would work just as well, if not better because it would become a ‘meatier’ dish. I loved how everything complemented each other so well – it is such a light dish to eat that I think this meal would be perfect during the spring/summer time.
Onto the recipe, because I don’t want you to waste any more time – I’ve waffled on for far too long now!
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Recipes, Freebies and Tips every Sunday!
5-ingredient vegan kale cashew noodles
4
servings30
minutes10
minutes40
minutesThese Asian-style Kale Cashew Noodles are light and vegan, as well as easy to make and delicious! Light and refreshing on a summer’s day!
Ingredients
1 Packet Singapore rice noodles, 360g (you can use any cooked noodles like spaghetti if you like!)
200g / 1 packet prepared kale – rinse and destalked (Follow my kale chips recipe here on how to prepare the kale for this recipe
2 medium-sized potatoes, cubed
- Seasoning
2 capfuls of soy sauce
1 capful of maple syrup
1 tsp Dark French Mustard
2 tbsps sunflower oil
Directions
- Preheat the oven to 175C/350F/GM 4
- Prepare the kale as per my kale chips recipe here
- Microwave the potatoes until soft, around 20 minutes
- When you have two minutes to go, get the fire going on a large pan
- Lightly fry the cashew nuts until slightly browned and then add the microwaved potatoes
- Add the noodles and fry for a few minutes before you add the kale chips
- Add the sauce, mix well and then serve up hot!
Tag me on @fiveforafiver via Facebook/Twitter (@Fiveforafiver1 on Instagram), using the hashtags #FiverFoodies and/or #Fiveforafiver, and let me know what kind of noodles you went for and whether they worked well with this dish.
Here is a list of ingredients I found from Sainsbury’s for £3.50 total (cheap as chips!). Prices may vary from 28 April 2018:
Sainsbury’s Baking Potatoes, 4 – 70p
Sainsbury’s Kale, 200g – £1.00
Sainsbury’s Cashew Nuts, 30g – 55p
Sainsbury’s Singapore Style Noodles, 300g – £1.25
