Weekly Buddhist Diet: Stir-Fried Rice Noodles with Chinese Kale

Weekly Buddhist Diet: Stir-Fried Rice Noodles with Chinese Kale

Week 3 January, 2026

Summary:

Stir-Fried Rice Noodles with Chinese Kale is a classic Cantonese-style dish adapted into a satisfying vegetarian version. Smooth rice noodles are paired with crisp, slightly bitter Chinese kale, creating a balanced texture and flavor profile. High-heat stir-frying gives the noodles a subtle smokiness while keeping the vegetables fresh and vibrant. The light seasoning enhances the natural taste of the ingredients without overpowering them, resulting in a clean yet savory dish.

Chinese kale is rich in vitamins A and C, calcium, and dietary fiber, supporting digestion and immunity. Rice noodles provide gentle, easily digestible energy, making this dish suitable as a complete plant-based meal. With proper heat control and quick stirring, this recipe delivers authentic wok flavor at home and is perfect for everyday vegetarian dining.

Ingredients:
· Rice noodles 250g
· Chinese kale 200g (cut into sections)
· Light soy sauce 1 tbsp
· Dark soy sauce 1/2 tbsp
· Salt a pinch
· White pepper a pinch
· Vegetable oil 1–2 tbsp
· Ginger shreds a small amount

Instructions:
Prepare the noodles
Gently loosen rice noodles; sprinkle with a little water if dry.

Prepare the vegetables
Wash and cut Chinese kale, separating stems from leaves.

Heat the wok
Heat oil over high heat until lightly smoking.

Sauté ginger
Add ginger shreds and stir briefly until fragrant.

Stir-fry kale and noodles
Add kale stems first, then leaves and rice noodles; stir quickly.

Season and serve
Add soy sauces, salt, and white pepper; toss evenly and serve immediately.

Plant-Based Wellness Tip

Chinese kale strengthens bones and immunity, while rice noodles provide clean energy. High-heat stir-frying preserves texture and flavor for a light yet satisfying plant-based meal.

Eat healthy, enjoy plant-based meals every week!