Sesame Noodles with Sautéed Shiitake Mushrooms and Kale
I wanted to make an Asian noodle side dish to pair with the Asian chicken wings I made for dinner, so I made this sesame noodles with sautéed shiitake mushrooms and kale recipe. These Asian noodles were simple, healthy, and delicious, and they paired nicely with the chicken and some spicy green beans.
Sesame Noodles with Sautéed Shiitake Mushrooms and Kale
Ingredients:
- 6 oz whole wheat thin spaghetti noodles, cooked per instructions ***You can use regular spaghetti if desired
- 2½ tbsp canola oil, divided
- 2 tbsp soy sauce
- 2 tsp sugar
- 2 cloves of garlic, minced
- 1 tbsp rice vinegar
- 1 tbsp pure toasted sesame oil
- ¼ teaspoon hot chile sauce
- 1 tbsp hot water
- 8 oz shiitake mushrooms, sliced
- 2 cups of kale, chopped
- 2-3 tsp toasted sesame seeds, to taste
How to Make Sesame Noodles with Sautéed Shiitake Mushrooms and Kale
Prepare the spaghetti noodles in a large pot of well-salted water per the package instructions; drain in a colander, reserving ¼ cup of the cooking water.
While the pasta is cooking, whisk together the 1½ tablespoons of vegetable oil, soy sauce, sugar, garlic, vinegar, sesame oil, chili sauce, and water in a bowl. Taste and re-season if desired. Set aside.
Heat the remaining tablespoon of vegetable oil in a large skillet over medium heat. 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, and mix the noodles with the sauce until evenly coated. Add some reserved pasta water if needed.
Place in a serving bowl and sprinkle with sesame seeds. Enjoy.
Equipment
Ingredients
- 6 oz whole wheat thin spaghetti noodles cooked per instructions ***You can use regular spaghetti
- 2½ tbsp vegetable oil divided
- 2 tbsp soy sauce
- 2 tsp sugar
- 2 cloves garlic minced
- 1 tbsp rice vinegar
- 1 tbsp pure sesame oil
- ¼ tsp hot chile sauce
- 1 tbsp hot water
- 8 oz shiitake mushrooms sliced
- 2 cups of kale chopped
- 2-3 tsp toasted sesame seeds to taste
Instructions
- While the pasta is cooking, whisk together the 1½ tablespoons of vegetable oil, soy sauce, sugar, garlic, vinegar, sesame oil, chili sauce, and water in a bowl. Taste and re-season if desired. Set aside.
- Heat the remaining tablespoon of vegetable oil in a large skillet over medium heat. 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, and mix the noodles with the sauce until evenly coated. Add some reserved pasta water if needed.
- Place in a serving bowl and sprinkle with sesame seeds. Enjoy.
Yum! Love the use of kale in this sesame noodle recipe.
A great combination of textures and flavors.
Asian food at it’s best!
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!
With minor changes in spices, this could work with a variety of meats! Beautiful, Pam.
I love soba noodles because they’re delicious hot or cold. Leftovers make a great lunch the next day.
This sounds like a delicious and quick meal. I love the asian flavors!
I like the dressing for this dish. Will have to add it to my Asian file.
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.
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.
I bet these would be great as a meal on their own! Love sesame noodles!