Curly Kale & Spicy Sausage Udon Stir-Fry
Thick udon and spicy sausage tossed in a hot wok with Aeroveg Italian Curly Kale, whose ruffled leaves crisp at the edges and soak up every drop of the glossy stir-fry sauce.
Italian Curly Kale in a wok might sound unexpected. It’s not. Those ruffled, robust leaves take the heat of a stir-fry better than most greens — crisping at the edges while staying tender within. Paired with spicy sausage and thick udon, this is the weeknight noodle bowl that your laksa recipe taught you to love but built for speed.
Method
- Cook the noodles. Cook udon per packet instructions. Drain and rinse under cold water. Set aside.
- Mix the sauce. Combine all sauce ingredients in a bowl. Set aside.
- Brown the sausage. Heat oil in a wok over high heat. Add sausage meat and break up with a spoon. Cook for 4–5 minutes until browned and crispy in places. Remove and set aside, leaving the fat in the wok.
- Fry aromatics. Add garlic and chilli to the wok. Stir-fry 30 seconds.
- Add the kale. Add Curly Kale leaves and toss over high heat for 2 minutes. The thick leaves will crisp at the edges and wilt at the centres — this is what you want.
- Add noodles and sauce. Return sausage to the wok. Add udon and pour sauce around the edge. Toss everything vigorously for 2 minutes until noodles are coated and glossy.
- Serve immediately directly from the wok into bowls.
Aeroveg tip: Italian Curly Kale is robust enough to be added mid-stir-fry without wilting to mush. Those crimped, curly edges trap the sauce beautifully — more surface area means more flavour in every bite.