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Lunch recipe · from the recipe book

Lemon Ginger Egg Noodles with Kale

Chewy whole-wheat noodles tossed with soft ribbons of scrambled egg, tender kale and bok choy in a bright lemon-orange ginger glaze with toasted sesame crunch.

Lemon Ginger Egg Noodles with Kale

Ingredients

  • 10 oz280 gWhole-wheat pasta, dryspaghetti or linguine
  • 8 large400 gEggs
  • 5¾ cups chopped120 gKalestems removed, chopped
  • 3½ cups shredded250 gBok choysliced
  • 3 cups loosely packed90 gBaby spinach
  • 2¾ cups sliced200 gWhite mushroomssliced
  • 3 medium45 gGreen onionssliced, whites and greens separated
  • 3 cloves9 gGarlicminced
  • 3½ tbsp grated20 gFresh gingergrated
  • ½ cup (120 ml)120 gOrange juice
  • 2 tbsp30 gLemon juice
  • 2 tsp4 gLemon zest
  • 3 tbsp40 gLow-sodium soy sauce
  • 2⅛ tsp15 gHoney
  • 1 tbsp8 gCornstarch
  • 2 tbsp28 gCanola oil
  • 1¾ tsp8 gToasted sesame oil
  • 1 tbsp10 gSesame seedstoasted
  • ½ tsp1 gCrushed red pepper

Steps

  1. Bring a large pot of water to a boil and cook the whole-wheat pasta until just tender; drain, rinse briefly and toss with the toasted sesame oil.
  2. While the pasta cooks, make the sauce: whisk the orange juice, lemon juice, lemon zest, soy sauce, honey, cornstarch and red pepper flakes in a bowl.
  3. Beat the eggs in a separate bowl.
  4. Heat one-third of the canola oil in a large skillet over medium heat. Add the eggs and gently scramble into large soft curds, cooking until set and 160°F (71°C); move to a plate.
  5. Add another third of the canola oil to the skillet over medium-high heat. Add the mushrooms and cook 5 minutes until browned.
  6. Add the remaining third of the canola oil, then the green onion whites, garlic and ginger; stir 30 seconds until fragrant.
  7. Add the bok choy and kale and stir-fry 3 minutes, then add the spinach and stir until just wilted.
  8. Stir the sauce again, pour it into the skillet and cook about 1 minute until glossy and thickened.
  9. Add the sesame-tossed noodles and toss to coat, then fold in the scrambled eggs and warm through.
  10. Serve topped with the green onion greens and sesame seeds.

Contains: Egg, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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