Noodle bowl bird's eye

This recipe requires a heat source

Recommended materials: Skillet, cutting board, knife, peeler or grater (knife also works), spatula, tablespoon and teaspoon (or one big spoon and one small spoon), one cup measuring cup.


  • 8 ounces of cooked rice noodles
  • 3 cups kale (ripped into bite-sized pieces)
  • 2 green onions (finely chopped)
  • 3 cloves garlic (minced)
  • 2 small carrots (peeled, grated, or chopped)
  • 2 cups cabbage (finely chopped)
  • 1 teaspoon ginger powder
  • 2 TBSP rice vinegar
  • 1-2 TBSP olive oil (vegetable oil also works)
  • 1 TBSP sesame oil
  • ¼ teaspoon cinnamon
  • 1 teaspoon soy sauce


  1. Wash hands.
  2. Heat 1-2 TBSP olive oil in a skillet on medium heat. Add carrots, cabbage, garlic, and sauté for 1-2 minutes, or until tender.
  3. Add kale and green onions, then sauté for another 1-2 minutes.
  4. Add cooked noodles, rice vinegar, sesame oil, soy sauce, ginger powder, and cinnamon to the skillet. Heat until warm, and mix well.
  5. Enjoy!