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Cold Sesame Noodles w/ Kale & Shiitakes
Amy

Cold Sesame Noodles w/ Kale & Shiitakes

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: 4
Ingredients Method

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)

Method
 

  1. Whisk the dressing ingredients together.
  2. 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.
  3. Cook the noodles according to package directions. Drain and rinse in cold water.
  4. 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).
  5. Add sesame seeds, then taste and adjust. Add more dressing, soy sauce, lime and/or sriracha to your liking.
  6. Serve chilled or at room temp. Store leftovers in the fridge. Pack in to-go containers and bring to work.
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