Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
116
High
Nutrition per serving
Calories2408.6 kcal (120%)
Total Fat90.6 g (129%)
Carbs325.8 g (125%)
Sugars68.4 g (76%)
Protein183.6 g (367%)
Sodium3852.2 mg (193%)
Fiber249 g (889%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2onions
medium, sliced
2stalks celery
finely sliced
2carrots
large, finely sliced
1bell pepper
large, finely sliced
1 headbroccoli
cut into florets and stem finely sliced
160kale
rinsed and shredded
1 inchginger
minced
2Birds Eye chillis
finely sliced
4 Tbspsoy sauce
2 Tbsptamarind paste
1 ½ Tbsplight brown sugar
1 Tbspflour
150gmedium egg noodles
250gwholewheat noodles
rapeseed oil
for cooking
Instructions
Step 1
Stir together the soy sauce, tamarind, flour and sugar till it is a smooth sauce.
Step 2
Heat some oil in a wok on medium-high heat and toss in the broccoli, onion and celery. Fry for around 3 minutes.
Step 3
Add the carrots, peppers, chilli and garlic and toss to combine. Cook for another 3-5 minutes.
Step 4
In the meantime bring a pot of water to the boil and boil the noodles and kale for 5 minutes. Drain and set aside.
Step 5
Add the vegetables to the noodles and kale and toss to combine. Pour over the sauce and toss again, heating gently on low heat.
Notes
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