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.
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.