| Level: | Intermediate |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup sugar
- 1/3 cup tamari or soy sauce
- 1 tablespoon rice wine vinegar
- 1 1/2 teaspoons sesame oil
- 1 1/2 teaspoons grated ginger
- Kosher salt
- 12 ounces sweet potato vermicelli, cellophane noodles or angel hair pasta
- 2 tablespoons grapeseed oil
- 4 ounces oyster mushrooms, sliced into 1-inch pieces
- 4 ounces shiitake mushrooms, stems removed, caps quartered
- 1 large shallot, chopped
- 1 red bell pepper, cut into 1/4-inch strips
- 2 cloves garlic, peeled and coarsely chopped
- 3 scallions, cut into 1/2-inch pieces
- 6 leaves kale, cut into 1-inch pieces
- Sesame seeds, toasted, for garnish, optional
Instructions
- For the sauce: Combine the sugar, tamari, rice wine vinegar, sesame oil and ginger in a small bowl. Whisk until the sugar is dissolved. Set aside.
- For the noodles: Bring a large pot of salted water to a boil. Add the noodles and stir to help submerge them. Cook until the noodles are just barely cooked, 6 to 8 minutes. Drain and rinse with cold water. Using kitchen shears or a clean pair of scissors, cut the noodles into approximately 8-inch lengths. Set aside.
- Heat the grapeseed oil in a large skillet over high heat. Add the oyster and shiitake mushrooms and cook, stirring often with a wooden spoon, for about 5 minutes, or until the mushrooms are beginning to brown. Add the shallots and 1/4 teaspoon salt and cook until fragrant, another 2 minutes. Add the red pepper, garlic and scallions to the pan, reduce the heat to medium-high and cook for an additional 3 minutes, or until the peppers are beginning to soften. Add the kale and the cooked noodles and saute another 3 minutes, stirring often to coat the noodles in the oil and to wilt the kale. Add the sauce and toss to coat. Top with sesame seeds if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 343 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 5 g |
| Sugar | 13 g |
| Protein | 11 g |
| Cholesterol | 0 mg |
| Sodium | 798 mg |
Reviews
We love this dish. Full of flavor.
Delicious but I did use half the sugar and added chili garlic paste and shrimp. Very delicious! Will make it again for sure!
I liked the basic recipe but then added steamed asparagus and sautéed extra firm tofu with the onions till light brown. I enjoyed it. Hubby did too, but would have preferred no tofu added.
Easy, quick, and very good. Added some Thai Chile paste, cause I like it hot!
Quick and delicious, easy to add some shrimp or salmon for a protein adder, and a little Sriracha for some heat: perfect!
It’s a good americanized version. I would add some fish sauce
Totally edible, but next to no flavor. I had to add a ton of sriracha.
Unfortunately this was a miss for us. Needs more – flavor, balance, texture.
I know that the food network views “Asians” and a subservient class, but this is ridiculous. This is in line with the Pioneer Woman and her Asian Hot Wings segment.
I felt like Uncle Roger 2.0 watching this.