These Ginger Noodles with Kale & Shiitakes are a vibrant, flavor-packed dish that’s as nourishing as it is delicious. The tender noodles are tossed with earthy shiitakes, crisp kale, and a zesty ginger sauce that’s both tangy and slightly sweet. In just under 30 minutes, you’ll have a meal that’s bursting with umami and fresh, aromatic notes, perfect for a quick yet satisfying dinner.
Every bite offers a delightful mix of textures—chewy noodles, silky mushrooms, and a hint of crunch from the kale. The bold ginger flavor shines through, complemented by a subtle warmth that lingers on your palate. It’s a dish that’s not only easy to make but also leaves you feeling energized and fulfilled, thanks to its wholesome ingredients.
Ingredients for Ginger Noodles with Kale & Shiitakes
- 2 (7 oz) packages Miracle shirataki noodles (or substitute with kelp, soba, or your preferred noodle)
- ½ -1 cup sliced shiitake mushrooms (gently cleaned with a towel)
- 1 cup thinly chopped kale (about ½ bunch)
- 1-2 teaspoons minced ginger
- 1 garlic clove, minced
- 2-3 scallions, white and green parts, chopped
- 2-3 cups low sodium vegetable broth
- ½ cup edamame, shelled and thawed
- 1 – 2 tablespoons soy sauce or tamari
- Handful chopped basil
- Handful chopped mint
- Squeeze lime juice
- Drizzle toasted sesame oil
- Sesame seeds, for garnish
- Extra-virgin olive oil
- Crushed red pepper flakes or a splash of sriracha (optional)
- Salmon (optional, see cooking instructions below)
Step-by-Step Instructions
- Prepare the noodles: If using shirataki noodles, drain and rinse them. To remove their funky smell, shock them in boiling water for 30 seconds, then drain and rinse again in cold water. Set aside.
- Cook the mushrooms: Heat a splash of olive oil in a large skillet over medium heat. Add the mushrooms and a pinch of salt. Cook, stirring occasionally, until wilted, about 5 minutes.
- Add aromatics and kale: Toss in the kale, ginger, garlic, and scallions. Sauté for a few minutes until the kale wilts and the garlic is fragrant but not burning. Reduce heat if needed.
- Simmer with broth and noodles: Add the vegetable broth, edamame, and noodles. Simmer for a few minutes. If the veggies absorb too much broth, add more as needed.
- Finish with flavor: Turn off the heat. Stir in soy sauce, basil, mint, lime juice, and red pepper flakes (if using). Taste and adjust seasonings.
- Serve: Ladle into bowls. Drizzle with toasted sesame oil and sprinkle with sesame seeds.
- Optional salmon: Season salmon with salt, pepper, and olive oil. Press sesame seeds onto one side. Sear sesame seed side down in a hot skillet for 2 minutes until lightly crusted. Flip and cook until mostly opaque, 4-6 minutes. Serve atop the ginger noodles.
Quick Swaps for Customizing Your Ginger Noodles
Feel free to mix and match ingredients to suit your taste or pantry! Swap shiitake mushrooms for cremini or oyster mushrooms, or use spinach instead of kale. If you’re not a fan of shiratake noodles, try soba, rice noodles, or even zucchini noodles for a lighter option. For a protein boost, add tofu, shrimp, or chicken instead of salmon.
Perfect Pairings for a Complete Meal
Serve your ginger noodles with a side of steamed bok choy or a crisp cucumber salad for extra freshness. A bowl of miso soup or a few pieces of sushi make great accompaniments for an Asian-inspired feast. Don’t forget a chilled glass of green tea or a citrusy white wine to round out the meal!
How to Store and Reheat Like a Pro
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the noodles in a skillet with a splash of broth or water to prevent drying out. Avoid microwaving, as it can make the noodles rubbery. If adding salmon, store it separately and reheat it in a pan to maintain its texture.
Time-Saving Tips for Busy Cooks
Prep your ingredients ahead of time! Slice the mushrooms, chop the kale, and mince the garlic and ginger the night before. Use pre-shelled edamame to skip a step, and opt for pre-cooked salmon or tofu for an even quicker meal. If you’re short on time, skip the sesame seed crust on the salmon—it’ll still be delicious!
Essential Equipment for This Recipe
A large skillet with high sides is key for tossing all the ingredients together. A sharp chef’s knife will make chopping kale and scallions a breeze, and a microplane grater is perfect for mincing ginger. If you’re using shiratake noodles, a fine mesh strainer helps rinse them thoroughly to remove their natural odor.
Ginger Noodles with Kale & Shiitakes
Ingredients
- 2 packages Miracle shirataki noodles (or kelp, soba, or noodle of your choice)
- ½ -1 cup sliced shiitake mushrooms, cleaned gently with a towel
- 1 cup thinly chopped kale (about ½ bunch)
- 1-2 teaspoons minced ginger
- 1 clove garlic, minced
- 2-3 scallions, white and green parts, chopped
- 2-3 cups low sodium vegetable broth
- ½ cup edamame, shelled and thawed
- 1 – 2 tablespoons soy sauce or tamari
- Handful chopped basil
- Handful chopped mint
- Squeeze lime juice
- Drizzle toasted sesame oil
- Sesame seeds, for garnish
- Extra-virgin olive oil
- Crushed red pepper flakes or a splash of sriracha (optional)
- Salmon (optional)
Instructions
- Prepare your noodles – if you’re using the shiratake noodles, they don’t need to be cooked, but drain and rinse them. They have sort of a funky smell, so I recommend shocking them in boiling water for 30 seconds. Then drain and rinse (again) in cold water. Set aside until you’re ready to use them.
- In a large skillet (I used a stainless one where the sides of it are 4 or so inches high), splash a bit of olive oil. When it’s hot, add the mushrooms and a pinch of salt. Cook, stirring occasionally, until they have wilted down, 5 or so minutes.
- Toss in the kale, ginger, garlic, and scallions. Sauté for a few minutes until the kale starts to wilt down but the garlic is not burning. Turn the heat down if garlic and ginger are starting to burn.
- Add the broth, edamame, and noodles and simmer for a few minutes. If your veggies are soaking up all your broth, add more.
- Turn off the heat and stir in the soy sauce, basil, mint, lime juice, and red pepper flakes, if using. Taste and adjust seasonings.
- Ladle in to bowls and finish with a drizzle of toasted sesame oil and a sprinkle of sesame seeds. Top with cooked salmon, if using.
- To cook the salmon: Season the fish with salt, pepper, and olive oil and press some sesame seeds on top. In a hot skillet, place the salmon, sesame seed side down, and sear so a light crust forms – 2 or so minutes. Some sesame seeds will fall off, that’s ok. Flip the salmon and continue cooking until it’s more (but not completely) opaque in the middle, about 4-6 more minutes. Serve on top of bowls of ginger noodles. Sprinkle with more sesame seeds if some have fallen off.