Cold Sesame Noodles w/ Kale & Shiitakes

Amy

Cold Sesame Noodles with Kale & Shiitakes is a vibrant dish that balances creamy richness with fresh, earthy flavors. Ready in just 30 minutes, this recipe is as quick as it is delicious.

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Servings

Ingredients

noodles

4-6 ounces noodles (I used these brown rice noodles)

vegetables

a few cups sliced shiitake mushrooms
2 cups chopped kale, massaged see notes below
1 cup thinly sliced cabbage
3 small carrots, chopped into matchsticks
a few radishes, thinly sliced
¼ chopped scallions
a few tablespoons sesame seeds
½ package extra firm tofu, chopped into cubes

dressing

1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon lime juice
2 teaspoons grated ginger
2 teaspoons soy sauce (tamari if gluten free)
1 teaspoon sriracha (optional)

Instructions

Whisk the dressing ingredients together.
Cook your shiitakes: I baked mine in the oven - slice and toss with a good glug of olive oil and some salt. Bake in a 350 degree oven until crisp and slightly charred (about 25 minutes). Alternatively, you could cook them down in a pan with a little bit of oil & salt or soy sauce, about 10-15 minutes. Stir only occasionally.
Cook the noodles according to package directions. Drain and rinse in cold water.
Place the noodles in a large bowl and toss with the kale, cabbage, carrots, radishes, shiitakes, and toss with most of the dressing. (Let it all sit and marinate for a while while you clean up the kitchen).
Add sesame seeds, then taste and adjust. Add more dressing, soy sauce, lime and/or sriracha to your liking.
Serve chilled or at room temp. Store leftovers in the fridge. Pack in to-go containers and bring to work.

Keyword Asian-inspired recipe, cold pasta, kale, sesame noodles, shiitake mushrooms