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

  • 5 Shallots (diced)
  • 1 Bunch Kale (chopped very small)
  • 3 Heads Broccoli (chopped very small)
  • 3 Cloves Garlic (minced)
  • 1 Inch Ginger (minced)
  • 1 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

  1. Cook the shallots in some oil until browned and crispy, about 15 minutes. Remove from pan but keep the oil.
  2. Cook the kale and broccoli in the oil at a very high heat to brown lightly and cook through, about 15 minutes.
  3. Add in the garlic and ginger and cook 2 minutes. Add in the curry paste and cumin and cook 3 minutes.
  4. 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.
  5. Add in the noodles and soy sauce and stir well. Remove from heat. Add in the juice from 3 of the limes.
  6. Serve and top with the crispy shallots, scallions, and additional limes.