Recipe: Stir Fry Chicken and Noodles on Kale

Photos: Nadine Sharon Anglin

We’ve taken the traditional lettuce wrap as inspiration, but substituted in healthful kale and rotisserie chicken for speedy preparation.


Stir Fry Chicken and Noodles on Kale


1 tablespoon sesame seed oil
2 tablespoons of soya sauce
1 tablespoon of fresh chopped garlic
1 cup of shredded carrots
1/2 cup of sliced green onion
1 cup of sliced mushrooms
1/2 package of noodles
2 cups sliced rotisserie chicken breast
A head of kale leaves
Salt and pepper to taste
Chili flakes (optional)

  1. Add sesame seed oil to a large non-stick skillet, and once hot add in garlic and onions. Add carrots and mushroom to the pan and saute for a few minutes (mushrooms should be slightly browned, but not dark).
  2. Add in sliced rotisserie chicken and soya sauce, tossing to coat. Add salt and pepper. Cook for an additional few minutes.
  3. Meanwhile, in a pot boil water and add noodles (refer to packing instructions for length of time, however, they won’t take long). Once done, drain noodles.
  4. Remove chicken stir fry from pan and set aside. Add in kale and little water. Cover and allow to steam for a minute, or two.
  5. Transfer each kale leave to a platter and top with noodles and then chicken stir-fry.