Updated: Oct 10
Like anyone else, I am always looking for weeknight dinner recipes that are not only quick and easy but also healthy and delicious to boot. Bonus points if I can use one of my spice blends because, duh, I make spice blends. This recipe for Spicy Chicken Noodles with Kale, which I adapted from this one in Food & Wine Magazine, hits ALL those marks and more. I've added my Cashew Chile Crunch blend here, which is sort of my dry rub version of Chile Crisp. It combines several types of dried chiles, cashews, ginger, black pepper, star anise, cardamom, cumin, Sichuan peppercorns, porcini mushroom powder, kosher salt, shallot and garlic and really gives this dish the depth it needs.
It's dinner time, so let's get cooking!
Asian Chicken Noodles with Kale
1 pound whole wheat spaghetti
2 tablespoons canola or grapeseed oil
1 pound ground chicken
2 tablespoons finely minced garlic
2 tablespoons finely chopped fresh ginger
3 tablespoons Far East Spice Blend (get yours here)
1 large bunch Tuscan kale, shredded (about 6 cups)
2 tablespoons fish sauce
1/4 cup lime juice
1 cup chicken broth
Sriracha, for serving (optional)
Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain.
Heat oil in a large skillet or wok. Add ground chicken, garlic, ginger, and Far East Spice Blend. Cook over medium heat, stirring occasionally until browned. Add kale and cook, stirring occasionally, until softened. Add the fish sauce, lime juice, and chicken broth. Bring to a boil and then simmer until reduced to about a cup of liquid. Add the pasta and toss to coat.