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
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Ingredients
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8 -12 ounces
regular or whole wheat (Trader Joes) spaghetti
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2 tablespoons
olive oil
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6 cups
chopped kale
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2 cups
sliced musrooms
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3
cloves chopped garlic
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1 cup
walnut halves or large pieces walnuts
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1 tablespoon
sesame oil or more to taste
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3 tablespoons
soy sauce or more to taste
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1 tablespoon
brown sugar
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3
big squirts sriacha sauce
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1/4 cup
sesame seeds
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1/2 cup
chicken or vegetable broth
Directions
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Cook spaghetti in salted wated until al dente
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In skillet or wok, heat olive oil until just below smoking and add mushrooms, garlic, and then walnuts and cook for 2-3 minutes.
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Add sesame seeds and saute for another minute or so.
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Add kale and cooked noodles and stir in to mixture pushing kale around to soften.
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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.
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