How to do it:
1. Preheat oven to 150 degrees. Wash the kale leaves, remove thick ribs and tear into pieces. Knead 1 tsp. oil into the leaves, salt and pepper to taste. Line a baking tray with baking paper with a space between them and bake in the hot oven for about 15 minutes until crispy. Let it cool down afterwards.
2. In the meantime peel the sweet potato and dice it. Cook sweet potatoes in the COOK & SERVE pot with 200 ml water for 5 minutes. Wash the spring onions and cut into rings. Add Mie noodles and spring onions to the COOK & SERVE pot, add about 200 ml water, stir, then turn off the heat and let the noodles swell briefly.
3. Beat the eggs into the noodles, place the COOK & SERVE pot in the oven and let the eggs simmer at 180 degrees for 10 minutes.
4. Crumble the kale crisps and pour them over the pasta dish together with the cashew nuts.
Healthy crisps variation: Kale crisps are aromatic-spicy and also suitable as a healthy snack. They can be stored wonderfully.
Nutritional values per serving:
Calories: 456 kcal, Carbohydrates: 91 g, Protein: 24 g, Fat: 20 g, Dietary fibre: 11 g
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