Satay Red Kale Noodles
Nutrition Info (Per Serving)
Ingredients
250g pack wholewheat noodles
210g pack Red Kale, thick stalks removed
1 tbsp toasted sesame oil
1 carrot, cut into matchsticks (150g)
1 red pepper, thinly sliced (180g)
½ tsp chilli flakes
100g smooth peanut butter
2 tbsp light soy sauce
400ml can reduced fat coconut milk
To garnish: chopped roasted peanuts
Instructions
Cook the noodles in a large pan of boiling water for 2 minutes, stirring to open up the nests. Add in the Red Kale and cook for 4 minutes, drain well.
Meanwhile, heat the oil in a large frying pan and fry the carrot, pepper and chilli flakes for 2-3 minutes. Stir in the peanut butter, soy and coconut milk, season, bring to the boil and cook for 1 minute, stirring until sauce is smooth.
Add in the noodles and Red Kale and mix well to coat.
Serve sprinkled with chopped peanuts.