Recipe of the Week - Sesame Noodles with Kale & Mushrooms
Posted on October 23, 2018 | Recipe
Change up your kale cooking routine and make this delicious sesame noodle dish from The Leek and The Carrot! Delicious hot or cold, so make a little extra and your future self will be very happy.
- 2 tablespoons peanut oil
- 1/2 pound baby bella or crimini mushrooms, sliced
- 1 bunch kale, stems removed, chopped
- Kosher salt and freshly ground black pepper to taste
- 8 ounces your favorite Asian noodle (I used Udon but would have used Soba if I had any)
- 3 garlic cloves, minced
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 3 tablespoons tahini
- 2 teaspoons sesame oil
- 1 (or 7) pinches of red pepper flakes
Heat peanut oil in very large skillet (or wok if you have one) over medium high heat. Add mushrooms, stirring often, for 5 minutes until tender. Add kale and continue cooking (and stirring) until wilted. Salt and pepper to taste.Bring a large pot of salted water to a boil. When boiling, add noodles and cook according to packaged directions. Drain and rinse with cold water.
Meanwhile, prepare the sauce by combining all sauce ingredients in a mason jar and shaking vigorously (you could also mix it in a bowl but I like this method because then you can make a double, triple, whatever batch and easily save the leftovers without dirtying a dish).
Combine kale, mushrooms, cooked noodles and sesame sauce in a large bowl. Eat warm or cold.