Shrimp Noodles with Tuscan Kale | Recipe

A noodle dish with a touch of Italy and a healthy dose of chili and garlic. A few ingredients that can be turned into a quick and delicious stir-fry.

For three you’ll need slightly more than we had, which was about 200 g shrimp, roughly 2 1/2 dl chopped Tuscan Kale, 4 tbsp chopped coriander, 2 tbsp chili flakes, 3 large cloves of garlic, 3 tbsps soy sauce, 2 tbsp lemon juice, 6 tbsps sesame oil, 2-3 tbsps cooking oil (we used half and half of rapeseed oil and sunflower oil), 200 g wheat noodles and salt.

Thaw the shrimps and let any excess liquid run off.

Remove the kale leaves from the stems and chop them finely. Finely chop the coriander and mince the garlic.

Boil the noodles quickly, drain them and rinse them in cold water, add 4 tbsps sesame oil and toss the noodles until covered.

Heat the cooking oil in a wok. When hot, add the kale and stir. After two minutes; all times are approximate but you want them to be slightly browned, add the chili flakes and garlic and fry for a minute.

Add the shrimp, fry for a minute or two and add the soy sauce. Stir quickly, fry for a moment and pour the noodles into the wok.

Add two tbsps of sesame oil and a few pinches of salt and toss until everything is mixed.

Remove the wok from the heat and add the chopped coriander and lemon juice. Toss again until everything is mixed.

Serve and bicker about who’ll get the last remaining shrimp.

List of ingredients

Shrimp
Tuscan kale, also known as Cavolo Nero
Coriander
Chili flakes
Garlic
Soy sauce
Lemon juice
Sesame oil
Cooking oil
Wheat noodles
Salt

So, what’s Tuscan Kale?
Tuscan kale, also called Black kale, Lacinato kale, Dinosaur kale, or Cavolo Nero, has gained popularity due to its versatility in both culinary and nutritional realms. Its rich taste complements a wide variety of dishes, from soups and stews to salads and stir-fries. It can be used raw or cooked, and has turned into a favorite among health-conscious individuals seeking nutrient-dense greens for their diets. With origins in the Mediterranean region, Tuscan kale is a robust source of vitamins, minerals, and antioxidants, making it a wholesome addition to any cuisine-focused or health-driven plate. And it tastes good as well, especially when fried with garlic.