Author Notes
This is a take on hot spicy noodles with added super veggies, Kale and Mushrooms--with walnuts for protein it becomes an easy meatless dinner --perfect for vegetarians and for meatless days in Lent. This is a take-off off on many sesame noodle recipes with the addition on walnuts and kale to give it more body. —Robyn Mixon
Ingredients
-
8 -12 ounces
regular or whole wheat (Trader Joes) spaghetti
-
2 tablespoons
olive oil
-
6 cups
chopped kale
-
2 cups
sliced musrooms
-
3
cloves chopped garlic
-
1 cup
walnut halves or large pieces walnuts
-
1 tablespoon
sesame oil or more to taste
-
3 tablespoons
soy sauce or more to taste
-
1 tablespoon
brown sugar
-
3
big squirts sriacha sauce
-
1/4 cup
sesame seeds
-
1/2 cup
chicken or vegetable broth
Directions
-
Cook spaghetti in salted wated until al dente
-
In skillet or wok, heat olive oil until just below smoking and add mushrooms, garlic, and then walnuts and cook for 2-3 minutes.
-
Add sesame seeds and saute for another minute or so.
-
Add kale and cooked noodles and stir in to mixture pushing kale around to soften.
-
Add chicken broth, soy sauce, sugar, sriacha and sesame oil and stir all well on med-high heat, cover pan and let cook for an additional minute, taste and add anything needed and serve.
See what other Food52ers are saying.