Diets

Crispy Noodle Cake with Kale and Mushrooms

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.

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.

Servings
4

Ingredients

  • 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

Preparation

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.

Nutrition Information

  • Calories 388
  • Carbohydrate Content 62 g
  • Cholesterol Content 0 mg
  • 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