Crispy Noodle Cake with Kale and Mushrooms Recipe

Name: Crispy Noodle Cake with Kale and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 325F, and set baking sheet on rack inside.
2
Heat 1 Tbs.
3
oil in large nonstick skillet over medium heat.
4
Arrange noodles in even layer, pressing down firmly.
5
Cook 4 to 5 minutes, or until noodles are golden brown on bottom.
6
Carefully place large plate over skillet, and invert noodles onto plate.
7
Add 1 Tbs.
8
oil to skillet, and slide noodles from plate back into skillet to brown second side.
9
Cook 2 to 3 minutes more, then slide noodles onto hot baking sheet in oven.
10
Add 1 tsp.
11
oil to skillet, and heat over medium-high heat.
12
Add kale, and saute 2 to 3 minutes, or until just wilted.
13
Transfer to plate.
14
Heat remaining 1 tsp.
15
oil in skillet, and add carrot.
16
Cook 2 minutes, then add mushrooms, and cook 3 minutes more.
17
Stir in garlic and ginger; cook 1 minute.
18
Combine broth, soy sauce, sherry, and sugar in small bowl, then add to skillet.
19
Bring to a simmer, and cook 3 to 4 minutes, or until mushrooms are tender.
20
Whisk cornstarch with 2 Tbs.
21
water, and add to skillet, stirring until thickened.
22
Stir in kale.
23
Remove noodles from oven, and transfer to large platter.
24
Pour mushroom mixture over noodles, and serve.

456

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Calories

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Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Crispy Noodle Cake with Kale and Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Noodle Cake with Kale and Mushrooms

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