You’ll need some dexterity to flip the noodle cake, but it’s worth the effort. Cooked ramen or angel hair pasta can be substituted for yakisoba noodles.
- 2 Tbs. plus 2 tsp. peanut oil, divided
- 1 17-oz. pkg. precooked yakisoba noodles
- 1 large bunch kale, stems and ribs removed, coarsely chopped (4 cups)
- 1 medium carrot, peeled and thinly sliced (1 cup)
- 8 oz. fresh shiitake mushrooms, thinly sliced (4 cups)
- 2 cloves garlic, minced (2 tsp.)
- 1 tsp. minced fresh ginger
- 3/4 cup low-sodium vegetable broth
- 2 Tbs. low-sodium soy sauce
- 1 Tbs. dry sherry
- 1 tsp. sugar
- 2 tsp. cornstarch
1. Preheat oven to 325°F, and set baking sheet on rack inside.
2. Heat 1 Tbs. oil in large nonstick skillet over medium heat. Arrange noodles in even layer, pressing down firmly. Cook 4 to 5 minutes, or until noodles are golden brown on bottom. Carefully place large plate over skillet, and invert noodles onto plate. Add 1 Tbs. oil to skillet, and slide noodles from plate back into skillet to brown second side. Cook 2 to 3 minutes more, then slide noodles onto hot baking sheet in oven.
3. Add 1 tsp. oil to skillet, and heat over medium-high heat. Add kale, and sauté 2 to 3 minutes, or until just wilted. Transfer to plate. Heat remaining 1 tsp. oil in skillet, and add carrot. Cook 2 minutes, then add mushrooms, and cook 3 minutes more. Stir in garlic and ginger; cook 1 minute. Combine broth, soy sauce, sherry, and sugar in small bowl, then add to skillet. Bring to a simmer, and cook 3 to 4 minutes, or until mushrooms are tender. Whisk cornstarch with 2 Tbs. water, and add to skillet, stirring until thickened. Stir in kale. Remove noodles from oven, and transfer to large platter. Pour mushroom mixture over noodles, and serve.
- Calories: 388
- Carbohydrate Content: 62 g
- Fat Content: 13 g
- Fiber Content: 4 g
- Protein Content: 8 g
- Saturated Fat Content: 2 g
- Sodium Content: 366 mg
- Sugar Content: 10 g