Broccoli Kale Fried Noodles

Broccoli and Kale Street Noodles

Tiger Mama opened recently in Boston and I have been a few times already. I am obsessed. I had some “lettuce fried rice” which had browned greens in with the rice and I loved the intense bitterness of the dish. I was craving some stir fried noodles last week for lunch so I took a page from the lettuce fried rice and made a fried street noodle dish with lots of browned up kale and broccoli. The dish was pretty simple to make and came out great!


The key to a dish like this is getting everything chopped and ready before you start cooking.

Frying up the shallots to flavor the oil and add a nice crispy finish to the dish.

Then brown the kale and broccoli.

See how much it has cooked down and changed color?

Mix in the noodles after the egg and curry paste goes in.

Plate it up and top it with those delicious crispy shallots.

Bitter and savory with just enough fresh tart lime flavor.

These are the kind of noodles I can eat a whole big plate of without blinking. I call it a noodle blackout and when I come to, the food has disappeared.

Broccoli and Kale Street Noodles

Browned broccoli and kale and a little green curry and cumin give these noodles a savory and bitter bite.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Thai
Keyword: pasta, Spicy

Ingredients

  • 5 shallots diced
  • 1 bunch kale chopped very small
  • 3 heads broccoli chopped very small
  • 3 cloves garlic minced
  • 1 Inch ginger minced
  • 8oz package rice noodles cooked
  • 2 tablespoons green curry paste
  • 3 eggs
  • 1 tablespoon cumin
  • 1 bunch scallions
  • 2 tablespoons soy sauce tamari if gluten free
  • 5 limes

Instructions

  • Cook the shallots in some oil until browned and crispy, about 15 minutes. Remove from pan but keep the oil.
  • Cook the kale and broccoli in the oil at a very high heat to brown lightly and cook through, about 15 minutes.
  • Add in the garlic and ginger and cook 2 minutes. Add in the curry paste and cumin and cook 3 minutes.
  • Spread everything to the outsides of the pan. Add in the egg to the middle and cook 2 minutes to a scrambled egg consistency. Mix everything back in together.
  • Add in the noodles and soy sauce and stir well. Remove from heat. Add in the juice from 3 of the limes.
  • Serve and top with the crispy shallots, scallions, and additional limes.

5 Comments

  1. This recipe was so great! There are a few things that other cooks might find helpful to know. One “package” of noodles should probably be amended to specify an 8 oz. package because those suckers really expand and there are already tons of veggies in this recipe. We had a 16 oz. package and using them all was just a ludicrous proposition for a home cook. I would have been using the largest casserole pot in my house and it still would’ve been messy but also the ratio of delicious stuff to noodles would’ve been wrong and not as pictured. Use a big pan anyway. Even with just 8 ounces of noodles, this is a *big* dish. You may also wonder how many servings this makes? If you follow the recipe (with 8 oz. of noodles) and I would say, “5 or 6 servings.” We ate a ton of this and expect to pig out on the leftovers for a while. We didn’t change anything. Thanks so much for a great recipe!

  2. I made a cold vegan version (hot day bbq with a vegan friend attending) today. I used an 8 oz. package of bean threads and subbed a couple handfuls of frozen corn kernels for the eggs. I mixed the bean threads with a tablespoon each of canola oil and rice wine vinegar to keep them from sticking. Kept everything else the same. The remix is also delicious! Thanks again!

  3. This recipe is still in my regular rotation and is still amazing every time! Just thought I’d mention that if you are out of eggs or want to switch this up, you can stir fry about 8 ounces of thinly cut beef after you finish the scallions, then take the meat out once it’s charred up a bit, say 3 minutes? Then just proceed with broccoli and kale, garlic, ginger and sauce and add your beef back in at the end right before you put the noodles in instead of the egg.

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