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

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Crispy Noodle Cake with Kale and Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions