Mushroom & Kale Soba Noodles
These Mushroom & Kale Soba Noodles are the perfect quick vegan dinner. The mushrooms are pan fried and tossed with kale, sauce & noodles.
Ingredients
FOR THE SAUCE
- 1/4 cup low sodium soy sauce or tamari for GF
- 1 tbsp rice vinegar
- 1 tbsp sriracha
- 1 tbsp agave or maple syrup
- red pepper flakes to taste, optional
FOR THE NOODLES
- 2 bundles soba noodles
- 2 tbsp sesame oil
- 4 cloves garlic diced
- 1 inch fresh ginger peeled and diced
- 3 green onions diced, greens & whites separated
- 1 shallot sliced
- 1 cup white mushrooms diced
- 2 cups kale torn in bite-sized pieces
- sesame seeds for serving
Instructions
- Combine the sauce ingredients in a bowl and set aside.
- Bring a pot of water to a boil. Add the soba noodles and cook according to the package instructions. Drain and rinse with cold water.*
- Heat the sesame oil in a pan over medium heat. Add the garlic, ginger and whites of the green onions. Cook for 30-60 seconds.
- Add the shallot and mushrooms and stir to combine. Cook for 3-5 minutes or until the mushrooms have browned. Add the kale and toss until it begins to wilt.
- Pour the sauce into the pan and add the noodles. Continue to toss until the sauce is absorbed and the noodles are heated through.
- Serve warm with sesame seeds and the remaining green onions.
Video
Notes
*If the noodles start to stick while you are prepping everything else, just give them another rinse of cold water.
**This makes 2 large entree portions or 4 smaller side portions.
Calories: 531kcal, Carbohydrates: 88g, Protein: 19g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 6g, Sodium: 1942mg, Potassium: 893mg, Fiber: 2g, Sugar: 10g, Iron: 5mg
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