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Sesame Noodles with Sautéed Shiitake Mushrooms and Kale

Sesame Noodles with Sautéed Shiitake Mushrooms and Kale

I wanted to make a Noodle side dish to pair with the Asian chicken I was making for dinner. I kept sautéed some shiitake and mushrooms before tossing them with a soy sesame sauce and whole wheat pasta. They were simple, healthy, and delicious. They went well with the chicken and veggie I served them with. I ate the leftovers today and they were even more flavorful.

Sesame Noodles with Sautéed Shiitake Mushrooms and Kale

Prepare the spaghetti noodles per instructions.

While the pasta is cooking, Whisk together the soy sauce, sugar, garlic, vinegar, sesame oil, chili sauce, 1 tablespoon + 1 1/2 teaspoons of vegetable oil and water in a bowl. Taste and re-season if desired. Set aside.

Heat a skillet over medium heat. Add the last 1 1/2 teaspoons of vegetable oil then add the shiitake mushrooms and chopped kale. Cook, stirring occasionally for 2-3 minutes. Add the soy sauce mixture and the cooked and drained pasta. Mix the noodles with the sauce until evenly coated. Place in a serving bowl and sprinkle with sesame seeds. Enjoy.

Sesame Noodles with Sautéed Shiitake Mushrooms and Kale

 

Sesame Noodles with Sautéed Shiitake Mushrooms and Kale

Sesame Noodles with Sautéed Shiitake Mushrooms and Kale

Total Time: 15 minutes
Servings: 4

Ingredients

  • 6 oz whole wheat thin spaghetti noodles cooked per instructions
  • 2 tbsp soy sauce
  • 2 tsp sugar
  • 2 cloves garlic minced
  • 1 tbsp rice vinegar
  • 1 tbsp pure sesame oil
  • 1/4 teaspoon hot chile sauce
  • 1 tbsp hot water
  • 2 tbsp canola oil divided
  • 8 oz shiitake mushrooms sliced
  • 2 cups of kale chopped
  • Sesame seeds to taste

Instructions

  • Prepare the spaghetti noodles per instructions.
  • While the pasta is cooking, Whisk together the soy sauce, sugar, garlic, vinegar, sesame oil, chile sauce, 1 tablespoon + 1 1/2 teaspoons of vegetable oil and water in a bowl. Taste and re-season if desired. Set aside.
  • Heat a skillet over medium heat. Add the last 1 1/2 teaspoons of vegetable oil then add the shitake mushrooms and chopped kale. Cook, stirring occasionally for 2-3 minutes. Add the soy sauce mixture and the cooked and drained pasta. Mix the noodles with the sauce until evenly coated. Place in a serving bowl and sprinkle with sesame seeds. Enjoy.
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10 Comments

  1. A great combination of textures and flavors.
    Asian food at it’s best!

  2. This looks amazing! I can’t wait to make it. All of your recipes are terrific and I really find the photos to be not only helpful but beautiful as well. I made your roasted fingerling potatoes with asparagus and green beans for dinner the other night. Fabulous!

  3. With minor changes in spices, this could work with a variety of meats! Beautiful, Pam.

  4. IN doing research for healthy foods for arthritis, shiitake is LOADED with nutrients. I was amazed at how good they are for your hormones, bones, immunity, fighting off cancer… so much more.

  5. Asian food on a regular basis is a must in my life. Its often so delicious and relatively quick and healthy on top of it. This recipe is of course SUPER quick.

  6. I bet these would be great as a meal on their own! Love sesame noodles!